Gluten Free Blueberry Scones - Eat With Clarity

These gluten free scones are so easy to make, full of flavor and perfectly sweet. Add in blueberries, chocolate chips or dried fruit. They’re ready to eat in about 30 minutes and perfect for a simple dessert, snack or to dip in your morning coffee.

gluten free blueberry scones with glaze on top

Not going to lie, I’ve never really understood the whole scone thing. I always thought they were dry, crumbly and pretty much devoid of all flavor.

But I’ve received a few requests for gluten free scones (and gluten free poptarts), so I had to try it out and I’m pleasantly surprised.

These gluten free blueberry scones are deliciously fluffy, kind of like a blueberry muffin, and perfectly sweet. The inside texture is light and fluffy but they have a crisp outer crust.

I love to eat them either as is, or cut in half with butter melted into the center, but there is no right way to eat a scone!

The great thing about them is that you can easily swap out the blueberries for chocolate chips or another dried fruit like cranberries. If you love this recipe, try my oatmeal muffins, gluten free cheesecake or gluten free pie crust next!

Before we get started…

If you prefer, you can swap the blueberries for chocolate chips. If you do this, I would omit the lemon zest in the scones themselves. No other alterations are needed!
The dough will be a bit sticky, be sure to flour your surface well and it can help to flour your hands a bit too!
The canned coconut milk adds more moisture and fat than regular cartoned milk, so I don’t recommend any swaps there.

ingredients for the recipe on a baking sheet

How to make gluten free scones

WHISK DRY. Whisk together all dry ingredients in a large bowl aside from the berries.

CUT IN BUTTER. Cut the frozen butter into cubes and cut into the dry ingredients using a fork or pastry cutter until it is well mixed in.

The mixture should just look very crumbly at this point. It’s ok if you have a few visible pieces of butter, but you don’t want any chunks.

WHISK WET. In a small bowl, whisk together all remaining wet ingredients. Be sure to shake up the can of coconut milk really well. If you open it and it seems lumpy, just give it a whisk or blend it until smooth.

two images showing the dry ingredients mixed together

COMBINE. Pour the wet ingredients into the dry and mix well until a dough forms. It will be sticky. Fold in the blueberries.

CUT. Transfer to a floured surface and mold into a round disc. Cut in half, then in half again, then cut each quarter in half. You should end up with 8 triangles.

BAKE. Place on a baking sheet lined with parchment paper, spacing each at least an inch apart. Bake for 18-25 minutes or until just lightly golden brown.

two images showing how to make the dough

Key Ingredients & substitutions

FLOUR. I used the Bob’s Red Mill 1:1 Baking Flour which I highly recommend for this recipe. If you use a different blend, you may have different results. Whichever you use, make sure it has xanthan gum!

EGGS. You need to large eggs for these gluten free scones which will help bind all of the ingredients together. Unfortunately, there is not a good sub here for a vegan version.

MILK. I use light canned coconut milk, which I recommend sticking to for best results. The next best thing would be whole milk!

SUGAR. I used white sugar, but you can use any kind of granulated sugar. If you use something like coconut sugar, just keep in mind the color will be much darker.

BUTTER. I used regular butter, but you can swap for dairy free if you prefer. Be sure it is frozen! Otherwise, the scones will spread too much in the oven.

How to store and freeze

Scones can unfortunately dry out quickly, and gluten free scones are no exception. To keep their moist and fluffy texture for as long as possible, allow them to cool completely, then store in an air tight container.

These scones do freeze well! Let them cool completely, then place in a freezer safe bag or airtight container to protect from freezer burn ( with a sheet of parchment paper between them to keep them from sticking to one another).

Reheat in the oven at 300 degrees Fahrenheit until warm through the center.

How do you get scones to rise?

These gluten free scones will get their height mainly from the eggs and baking powder! We’ll be using a generous dose of baking powder (4 teaspoons) and two large eggs which will give the scones some lift.

The other key to a thick texture is to keep the disc thick when you’re forming before you cut. They won’t change shape a whole lot while they bake (just a slight spread), so the shape you have before they bake is what you will have after!

gluten free blueberry scones ripped in half with blueberries on the side

How should I eat/serve them?

It depends! When I make them as picked with blueberries, I like to serve them as is with a simple glaze on top or with butter in the center.

Another option is to serve with butter and jam, one of my favorite combinations! I suggest serving scones warm, so if they’ve been sitting out for a while, I suggest warming them up in the microwave or oven for just a few seconds or minutes so they’re nice and warm.

Should I use fresh or frozen blueberries?

Either! If you’re using frozen berries, do not thaw them and mix just until combined. If using frozen, the scones may spread slightly more while baking because of the moisture. I used all fresh. Frozen berries will also bleed into the dough a bit more but totally fine!

gluten free blueberry scones with vanilla glaze on top

Try these next!

If you make this recipe, be sure to leave a comment below and let me know how it turns out! As always, be sure to follow me on instagram and subscribe to my newsletter for more recipes.