Gluten Free Scones
These homemade gluten free scones are buttery, flaky, and delicious! This quick and easy recipe takes just over 30 minutes. They are made in one mixing bowl. These fluffy scones are bursting with blueberries!
I love these blueberry scones for breakfast and brunch. They also pair well with a cup of coffee or tea as an afternoon snack!
Why You’ll Love This Recipe
- These gluten free scones are quick and easy!
- Everything is made in one mixing bowl.
- This recipe takes just over 30 minutes to make.
- They are fluffy and flaky!
- Serve for breakfast, brunch, or afternoon tea. Check out these Gluten Free Breakfast Ideas.
- They are great for entertaining family and friends.
- The blueberries add a pop of freshness and flavor.
- This recipe is gluten free and nut free.
- Check out this Blueberry Coffee Cake for another fun breakfast idea!
Ingredients & Substitutes
These are the main ingredients and substitutions for homemade gluten free scones. Scroll down to the recipe card for the full ingredients list and instructions.
Use gluten free flour. I love King Arthur Flour and Bob’s Red Mill.
Granulated sugar adds the sweetness. I have not tried this recipe with another sugar or sugar alternative.
Baking powder helps these scones rise.
Use cold butter straight from the fridge. Cut into small cubes.
Lemon juice adds a slight tartness. Use freshly squeezed lemon juice for the best flavor.
If you do not have buttermilk, mix milk with a tablespoon of white vinegar or lemon juice.
Eggs help bind everything together. I do not recommend trying a vegan egg replacement.
Use fresh blueberries. Do not use frozen berries. Carefully fold them in.
Lastly, brush the gluten free scones with milk before baking. This helps them become slightly more golden.
Taste & Texture
Light, fluffy, and with just the right hint of crumb, these gluten free scones check all the boxes when it comes to taste and texture.
Their golden crust gives way to a smooth and soft interior. The little bit of sugar on top forms a gentle crust.
The blueberries add a beautiful pop of color and freshness!
How to Make
Step 1
First, preheat the oven to 425 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 2
In a large mixing bowl, add the gluten free flour, sugar, and baking powder. Stir together.
Step 3
Then, add in the cold butter cubes. Use a fork or pastry cutter to incorporate the butter into the dry mixture.
Step 4
Add in the lemon juice, buttermilk, and eggs. Stir to combine. The dough will be thick and sticky.
Step 5
Very carefully fold in the fresh blueberries.
Step 6
Add a little gluten free flour to a large surface. Place the dough on top. Form into a round disc that is 1.5 inches tall.
Step 7
Use a pizza cutter to slice into 8 equal pieces.
Step 8
Place on the prepared pan. Lightly brush the tops with milk and sprinkle sugar on top.
Step 9
Bake for 18 to 20 minutes.
Step 10
Finally, remove from the oven. Serve!
Expert Tips for Success
Follow these tips to make the best gluten free scones.
Use cold butter: This is essential for creating those flaky layers in your scones. Cut it into small cubes before incorporating it into the dry ingredients.
Don’t overmix: Once the dough comes together, stop mixing!
Hot oven, short bake: A hot oven ensures the scones rise quickly and cook through without drying out.
Blueberries: Be careful when folding in the blueberries. They can easily break apart.
Flavor Variations & Add-Ins
The beauty of these gluten free scones are their versatility! Here are some ideas for flavor variations and mix-ins:
Sweet: Chocolate chips, dried cranberries, chopped nuts, lemon zest with blueberries, cinnamon sugar
Savory: Cheddar cheese and chives, roasted vegetables, Everything Bagel seasoning
How to Serve & Store
These gluten free scones are best enjoyed warm out of the oven.
Slather them with butter, jam, or clotted cream for an extra decadent treat.
They are great for breakfast, brunch, or with afternoon tea.
Scones can be stored at room temperature in an airtight container for up to 2 days, or frozen for longer storage.
Frequently Asked Questions (FAQs)
You may be able to substitute a different blend, but it’s important to use a blend that contains xanthan gum or another binder. The proportions in your blend may need to be adjusted, so it’s recommended to find a recipe specifically formulated for your chosen flour blend.
No, I do not recommend trying to make this recipe without eggs. Dairy free butter will work fine!
There are a few reasons why your scones might be dry. Did you use cold butter? Overmix the dough? Not chill the dough before baking? These can all contribute to dryness.
Equipment Needed
Hand Mixer: I love this hand mixer for making the cookie dough.
KitchenAid Stand Mixer: For a more powerful mixer, use this stand mixer. It creams the butter and sugar really well.
USA Pan 3 Piece Cookie Sheet Set: I always use these cookie pans when baking.
Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.
Check out all of my kitchen favorites!
You May Also Enjoy
- Blueberry Cookies
- Vegan Chocolate Chip Muffins
- Gluten Free Blueberry Muffins
- Coffee Cookies
- Blueberry Cheesecake Cookies
If you make this gluten free scone recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Gluten Free Scones
Ingredients
- 2 ¾ cups gluten free flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ cup cold butter, sliced into cubes
- 1 tbsp lemon juice
- ¾ cup buttermilk, see note
- 2 eggs
- ¾ cup fresh blueberries
- milk, to brush the scones
Instructions
- First, preheat the oven to 425 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl, add the gluten free flour, sugar, and baking powder. Stir together.
- Then, add in the cold butter cubes. Use a fork or pastry cutter to incorporate the butter into the dry mixture.
- Add in the lemon juice, buttermilk, and eggs. Stir to combine. The dough will be thick and sticky.
- Very carefully fold in the fresh blueberries.
- Add a little gluten free flour to a large surface. Place the dough on top. Form into a round disc that is 1.5 inches tall.
- Use a pizza cutter to slice into 8 equal pieces.
- Place on the prepared pan. Lightly brush the tops with milk and sprinkle sugar on top.
- Bake for 18 to 20 minutes.
- Finally, remove from the oven. Serve!
Notes
- Use cold butter right from the fridge. Cut into small cubes.
- Use your fingers, a fork, or a pastry cutter to incorporate the butter into the dry mixture.
- If you do not have buttermilk, mix milk with 1 tablespoon white vinegar or lemon juice. Allow this to sit for 5 minutes.
- The dough will be pretty thick.
- Be careful with the blueberries.
- Use fresh blueberries, not frozen.
- Store leftovers in an airtight container for up to 2 days.
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2 Comments on “Gluten Free Scones”
These came out amazing! So buttery and the perfect hint of sweetness. We loved them n
So glad to hear that, Andrea!