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A stack of three gluten-free blueberry scones on a small plate.
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Gluten-Free Blueberry Scones

Tender, buttery gluten-free blueberry scones with crispy golden edges. Best served warm with butter or jam.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8 scones
Metric - US Customary

Ingredients

For the Scones:

  • 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (84 g) unsalted butter - frozen and cubed
  • 1/2 cup (122 g) whole milk - cold, plus additional as needed up to 3/4 cup (183g) total
  • 1 teaspoon vanilla extract
  • 1 cup (148 g) fresh blueberries - or frozen, rinsed and patted dry

For Topping:

  • 1 tablespoon (14 g) unsalted butter - melted
  • 1 teaspoon turbinado sugar - or other coarse sugar

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • In a food processor, combine 2 cups (280 g) gluten-free flour blend, 1/2 cup (100 g) granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. Pulse to combine.
    Overhead view of a food processor with flour mixture, a bowl of fresh blueberries, a cup of milk, and scattered blueberries on a striped kitchen towel on a marble surface.
  • Add 6 tablespoons (84 g) unsalted butter and pulse 10-15 times, until butter is pea-sized. Do not over mix. Transfer the flour mixture to a large bowl.
    A photo of butter cut into flour mixture in a food processor.
  • Add 1 teaspoon vanilla extract and 1/2 cup (122 g) whole milk. Fold with a spatula until dough just comes together. If too dry, add more milk 1 tablespoon at a time. Dough should hold together but not be wet.
    A hand pours liquid from a glass measuring cup into a mixing bowl filled with flour on a striped cloth.
  • Gently fold in 1 cup (148 g) fresh blueberries, trying to ensure they do not break.
    A clear glass bowl filled with a thick, partially mixed dough and fresh blueberries, being stirred with a wooden spoon on a gray and white striped cloth.
  • Transfer the dough to a generously floured work surface. Knead the dough into a ball. Shape into a 7-inch circle, about 1 inch thick.
    A round disk of unbaked dough with blueberries scattered throughout, resting on a sheet of parchment paper. A few fresh blueberries are placed around the dough.
  • Cut into 8 wedges with a floured knife.
    Round blueberry scone dough cut into eight wedges sits on parchment paper, with fresh blueberries scattered nearby. A large knife rests in the corner, and baking tools are partially visible around the edges.
  • Transfer to prepared baking sheet. Brush tops with 1 tablespoon (14 g) unsalted butter and sprinkle with 1 teaspoon turbinado sugar.
  • Bake at 425°F for 18-22 minutes, until tops and bottoms are golden brown.
  • Cool on a wire rack for 5 minutes before serving.

Notes

  • Measuring flour: Weigh it if you can. If not, spoon flour into your measuring cup and level off with a knife. Scooping from the bag packs it down and makes dense scones.
  • Frozen blueberries: Toss with a tablespoon of flour before folding in to reduce bleeding.
  • Storage: Freeze baked scones for up to 2 months. Reheat from frozen at 350°F for 10-15 minutes.

Nutrition

Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 186mg | Fiber: 4g | Sugar: 17g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg
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