These gluten-free blueberry scones offer a tender, light crumb, a delightful crunch from the sugar coating, and a burst of juicy berries in every bite.
Why You Will Love These Gluten Free Blueberry Scones
You'll fall in love with these bakery-style gluten-free blueberry scones, a recipe so good you’d never guess they're gluten-free. They are the perfect treat, offering a wonderfully tender and light crumb with a delightful pop of juicy berries in every bite. A crisp sugar topping provides a satisfying crunch that complements the soft interior. Here are more reasons why you will love this recipe:
- Simplicity: What truly makes this recipe a must-try is its simplicity, with all of the detailed steps. You can create a batch of these perfect scones with confidence, or even freeze them to have a fresh, warm indulgence ready in minutes.
- Versatility: This recipe is a testament to the versatility of a tried-and-true gluten-free scone base, which is a great foundation for countless flavor combinations. For a bright, citrusy twist, consider adding some lemon zest to the sugar.
Gluten Free Blueberry Scone Ingredients
Ingredient Notes
Here are a few notes on some of the key ingredients to make this gluten-free blueberry scone recipe. See the recipe card below for exact measurements.
- Gluten-Free Flour: For a tender crumb and the best overall texture, choose a high-quality gluten-free flour blend with xanthan gum, like Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Baking Powder: A generous tablespoon of baking powder is essential for a beautiful rise and a light, airy crumb. This powerful leavening agent provides the necessary lift for tender scones.
- Sour Cream & Heavy Whipping Cream: To give our scones a pleasant tang and a rich flavor, we're using sour cream and heavy cream. These ingredients are crucial for tender scones and help them hold their shape perfectly as they bake.
- Frozen Unsalted Butter: This is the most crucial element for creating flaky, high-rising scones. As the very cold butter melts in the hot oven, it releases steam, which creates distinct air pockets that result in those perfect flaky layers and a wonderfully crisp exterior..
- Blueberries: You can use either fresh or frozen blueberries. If you're using frozen ones, do not thaw them.
Find the printable recipe card with full instructions and measurements below.
How To Make Gluten Free Blueberry Scones
Here's an overview of how to make this blueberry scone recipe. For complete instructions, you can jump to the recipe card.
Make The Blueberry Scone Dough
- Step 1: Combine the dry ingredients. Add the dry ingredients to a large bowl or a food processor. Whisk or pulse a few times to combine.
- Step 2: Add the frozen butter. Grate the frozen butter and add it to the flour mixture. Work the butter into the flour until it resembles coarse crumbs. If you are using a food processor, pulse diced frozen butter into the flour until coarse crumbs form, then transfer the mixture to a large bowl.
- Step 3: Combine the dry and wet ingredients. In a separate bowl, whisk together the sour cream, heavy cream, large egg, and vanilla extract. Pour this mixture into the flour and butter mixture.
- Step 4: Add the blueberries. Using a rubber spatula, stir the dough until it just comes together. Gently fold in the blueberries.
Laiminate The Blueberry Scone Dough
- Step 5: Turn out the blueberry dough. On a lightly floured surface using floured hands, gently knead the dough a few times until it comes together.
- Step 6: Shape and cut the dough. Pat the dough into a rectangle, about 7x5 inches. Using a knife or bench scraper, cut the rectangle in half vertically.
- Step 7: Stack the dough. Stack one half on top of the other. Gently press the dough down, then turn it 90 degrees.
- Step 8: Repeat the process. Continue to cut, stack, press, and turn the dough a total of three times.
Cut And Bake Blueberry Scones
- Step 9: Chill the dough. Gently pat the dough into a 7-inch disk. Wrap it tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- Step 10: Cut the scones and freeze. Using a sharp knife, cut the dough disk into eight equal triangular wedges. Arrange the wedges on a large, parchment-lined baking sheet, making sure to leave plenty of space between them. Place the baking sheet in the freezer for another 30 minutes.
- Step 11: Apply the egg wash and sugar. Using a pastry brush, brush the tops of the scones with the egg wash. Then, sprinkle the top of the dough with granulated sugar.
- Step 12: Bake the scones. Place the baking sheet in the preheated oven at 400°F, and bake for 19-22 minutes, or until the scones are beautifully golden brown.
Storage
- How to Store: While these scones are always best enjoyed fresh and warm, you can store any leftovers. Once the scones have completely cooled, wrap each one individually in plastic wrap, then place them in an airtight container at room temperature. They will stay fresh for 1-2 days.
- Reheat Your Scones: To reheat, simply microwave a scone for 8-12 seconds.
- Freezing Scones for Later: For the freshest results when making scones in advance, freeze the dough unbaked. After cutting the wedges, place them on a parchment-lined baking sheet and freeze for 30 minutes, or until solid. Once frozen, transfer the wedges to a freezer-safe bag or airtight container and store them for up to three months. When you're ready to bake, there's no need to thaw them—simply bake from frozen, adding a few extra minutes to the baking time.
Common Questions
Can I use frozen blueberries?
You can use either fresh or frozen blueberries, but it's important to handle them correctly.
Fresh Blueberries: Use them as they are. They will hold their shape better during baking and won't color the dough as much.
Frozen Blueberries: Do not thaw them before adding to the dough. Thawing will cause them to release a lot of liquid, which can make your dough soggy and cause the color to bleed, resulting in blue-tinged scones.
More Scone Recipes You'll Love
- Gluten Free Scones (Master Scone Recipe)
- Gluten Free Chocolate Chip Scones
- Gluten Free Cheddar and Chive Scones
I hope you love this gluten-free blueberry scone recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Gluten Free Blueberry Scones
These gluten-free blueberry scones offer a tender, light crumb, a delightful crunch from the sugar coating, and a burst of juicy berries in every bite.
Ingredients
Gluten-Free Blueberry Scones
- 2 cups (272g) gluten-free flour (Bob's Red Mill 1:1 Baking Flour)
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons (113g) frozen butter, grated or diced (see notes)
- ½ cup (120g) sour cream
- 4 tablespoons (60ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (140g) blueberries
Egg Wash
- 1 large egg
- ½ tablespoon heavy cream
Instructions
- Combine the dry ingredients. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until combined. If you're using a food processor, pulse the ingredients a few times until they're fully blended.
- Add the frozen butter. Grate the cold butter on a box grater, then add it to your flour mixture. Using a pastry blender or two forks, quickly cut the butter into the flour until it resembles coarse crumbs. If you're using a food processor, add diced frozen butter to the bowl and pulse until the mixture becomes coarse crumbs.
- Whisk the wet ingredients. In a separate bowl, whisk together the sour cream, one large egg, heavy cream, and vanilla extract until smooth and fully blended.
- Create a well in the center of the flour mixture. If you used a food processor, transfer the contents to a large bowl. Make a well in the center of the dry ingredients and pour in the sour cream mixture.
- Stir the wet and dry ingredients. Using a rubber spatula, gently fold the ingredients together until a shaggy, coarse dough forms. Don't worry if it seems loose with dry bits remaining at the bottom of the bowl—as long as the dough holds together when you pinch it, you're good to go. Be sure not to overmix it.
- Add the blueberries. Gently fold in the blueberries into the dough until they're evenly distributed. If using frozen blueberries, do not thaw them first.
- Bring the dough together. Turn the dough onto a lightly floured surface. Using floured hands, gently knead it just until it comes together. Avoid overworking the dough, as this will make your scones tough.
- Shape the dough. Gently pat the dough into a 7x5-inch rectangle. Using a bench scraper or a knife, slice the dough in half lengthwise. A bench scraper is my preferred tool, as it allows me to cleanly cut and lift the dough without overworking it.
- Laminate the dough. Stack the two pieces on top of each other. Turn the stacked dough 90 degrees and gently press it back into a 7x5-inch rectangle. If the dough starts to feel sticky, lightly flour your hands or work surface.
- Repeat lamination. Repeat the entire process of cutting, stacking, and rotating a total of three times, being careful not to squish the blueberries.
- Shape the dough into a disk and chill. Shape the dough into a 7-inch disk, about an inch thick. Be careful not to make it thinner than ¾ inch, or your scones may turn out flat. Wrap the disk tightly in plastic wrap and chill it in the fridge for at least 30 minutes. This step is essential because it allows the gluten-free flour to fully absorb the liquid, ensuring a smooth, less gritty texture in the final scones.
- Cut the scones. After the dough has chilled, take it out of the refrigerator. Using a sharp knife or bench scraper, slice the disk into eight triangular wedges. For the cleanest cut and best rise, make sure to press straight down through the dough without twisting. You can also wipe the knife clean after each slice.Freeze the scones and preheat the oven. Arrange the cut scone wedges on a parchment-lined baking sheet, leaving a few inches of space between each. Place the baking sheet in the freezer for 30 minutes. While they're chilling, preheat your oven to 400°F. This final chill is the key to achieving a flaky, high-rising scone, as it ensures the butter stays very cold right before it hits the heat.
- Prepare the egg wash. Whisk one large egg and a splash of heavy cream together in a small bowl to create an egg wash. After the scones have chilled for at least 30 minutes, brush the tops of them with the egg wash. This will help them bake up with a beautiful, golden-brown finish.
- Add the egg wash and sugar. Once the scones are chilled, lightly brush the egg wash over the tops with a pastry brush. Take care to avoid any drips down the sides, which can hinder their rise. Finish by sprinkling the tops with granulated sugar.
- Bake the scones. Place the baking sheet with the scones in the preheated oven and bake for 19-22 minutes, or until they are a deep golden brown. To check for doneness, you can insert a toothpick into the center, which should come out clean, or use an instant-read thermometer—it should read at least 200°F. Once baked, remove the scones from the oven and let them cool on a wire rack for at least 30 minutes before you serve them.
Notes
Frozen Butter: To achieve the flakiest texture, place the butter in the freezer for at least 20 minutes before you begin. Once frozen, you can either grate it into the flour mixture or dice it and pulse it in a food processor.
Nutrition
Calories: 310kcalCarbohydrates: 32gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 95mgSodium: 261mgPotassium: 210mgFiber: 3gSugar: 9gVitamin A: 638IUVitamin C: 2mgCalcium: 116mgIron: 1mg
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