Easy Blueberry Scones Gluten-Free Optional Recipe for a Perfect Breakfast

Easy Blueberry Scones (Gluten Free Optional)

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Make a batch of your favorite Easy Blueberry Scones, easy to make gluten free if needed too!

If you love the routine of grabbing a coffee and a pastry but need a gluten free option, these Easy Blueberry Scones are the perfect solution. I have missed that simple morning pleasure since switching to a gluten free diet, and this recipe was created to fill that gap.

These scones come together with common pantry staples, and the process is about as simple as making a basic bread recipe. They pair beautifully with my Blueberry Bread, and the method is just as straightforward. You do not need any special equipment or hard to find ingredients.

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A homemade batch of these scones costs a fraction of what you would spend buying scones at a coffee shop all week.

Since going gluten free, scones had been completely off the menu for me. The beauty of this recipe is that you can make it either way, with regular all purpose flour or with a gluten free flour blend, using the exact same method and ingredients. It is one of those recipes I keep coming back to because it never fails.

How do you make Gluten Free Blueberry Scones?

Making these scones gluten free requires only one change to the recipe: swap the regular all purpose flour for a 1:1 gluten free all purpose flour. My preferred choice is Better Batter, which I have used for years with consistent results. Any favorite 1:1 gluten free flour blend will work just as well if Better Batter is not available.

Variations of Blueberry Scones:

For a bright flavor twist, squeeze a little fresh lemon juice into the batter to create a blueberry lemon scone. You can also swap the blueberries for different varieties of fruit depending on what you have on hand or what is in season.

Tips for Making Blueberry Scones:

Here are my best tips for getting tender, flaky scones every time, along with the complete recipe.

• Mix by hand. A pastry blender, the kind you use for biscuit dough, works perfectly for cutting the butter into the dry ingredients.
• Use very cold butter. The butter should be very cold or even frozen, not softened. Grating the cold butter helps it distribute evenly into the flour.
• Cut until crumbly. Work the butter into the flour mixture until it looks crumbly before adding any wet ingredients.
• Use buttermilk. The recipe calls for buttermilk, but you can make a homemade substitute if needed.
• Shape into wedges. Press the dough into a round circle and cut it into wedges, just like pie slices, then separate them before baking.

Recipe: Easy Blueberry Scones (Gluten Free Optional)

Prep time: 10 minutes, Cook time: 25 minutes, Total time: 35 minutes, Servings: 8

Ingredients

Scones:

• 2 cups all purpose flour or gluten free all purpose flour
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 cup (1 stick) unsalted butter, grated and very cold or frozen
• 1/2 cup buttermilk or cream, plus more for brushing on top
• 1 large egg
• 2 tsp vanilla extract
• 1 cup fresh blueberries (frozen works too)

Vanilla Glaze:

• 1 cup powdered sugar
• 3 tbsp milk (more if needed)
• 1/2 tsp vanilla

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
3. In a small bowl, whisk together the egg, buttermilk or cream, and vanilla extract.
4. Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
5. The mixture should be well combined and hold together in a ball.
6. Sprinkle a small amount of flour onto parchment paper or the counter.
7. Press the dough into an 8 inch circle, about 3/4 inch thick.
8. Brush the top with additional buttermilk or cream.
9. Sprinkle with a touch of sugar.
10. Using a sharp knife, cut the circle into 8 wedges in a pie shape.
11. Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave a few inches between each scone to allow them to expand.
12. Place in the fridge for 15 to 30 minutes.
13. Preheat the oven to 400°F.
14. Bake for 20 to 25 minutes or until golden brown.
15. Remove from the oven and cool slightly.
16. Combine the ingredients for the vanilla glaze in a small bowl, adding more milk if needed to create a glaze.
17. Drizzle the glaze over the scones and serve.
18. Store leftovers in an airtight container.

Nutrition (per serving)

For the best texture, keep your butter as cold as possible and do not skip the chilling step before baking. Then sit back, relax, and enjoy your scones with a cup of coffee.

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Easy Blueberry Scones (Gluten-Free Optional)

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Easy Blueberry Scones (Gluten Free Optional) This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

• Total Time: 35 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

Scones
2 Cups All-Purpose Flour or Gluten-Free All-Purpose Flour
1/3 Cup Granulated Sugar
1/2 Tsp Salt
1 Tbsp Baking Powder
1/2 Cup Unsalted Butter, Grated and very cold or frozen
1/2 Cup Buttermilk or Cream, plus more for brushing on top
1 Large Egg
2 Tsp Vanilla Extract
1 Cup Fresh Blueberries, Frozen works too

Vanilla Glaze
1 Cup Powdered Sugar
3 Tbsp Milk, More if Needed
1/2 Tsp Vanilla

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Instructions

1-In a large bowl, whisk together the: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2-Using a pastry blender or your hands,: Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
3-In a small bowl, whisk together the: In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.
4-Add the liquid ingredients and blueberries to: Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
5-The mixture should be well combined and: The mixture should be well combined and hold together in a ball.
6-Sprinkle a small amount of flour onto: Sprinkle a small amount of flour onto parchment paper or the counter.
7-Press dough into 8-inch circle, about 3/4: Press dough into 8-inch circle, about 3/4 inch thick.
8-Brush the top with additional buttermilk or: Brush the top with additional buttermilk or cream.
9-Sprinkle with a touch of sugar: Sprinkle with a touch of sugar.
10-Using a sharp knife, cut the circle: Using a sharp knife, cut the circle into 8 wedges (pie shape).
11-Divide each wedge and place it onto: Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave about a few inches between each scone to expand.
12-Place in the fridge for 15-30 minutes: Place in the fridge for 15-30 minutes.
13-Preheat the oven to 400°F: Preheat the oven to 400°F.
14-Bake for 20-25 minutes or until golden: Bake for 20-25 minutes or until golden brown.
15-Remove from the oven and cool slightly: Remove from the oven and cool slightly.
16-Combine the ingredients for the vanilla glaze: Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
17-Drizzle over the scones and serve: Drizzle over the scones and serve.
18-Store leftovers in an airtight container: Store leftovers in an airtight container.

Last Step:

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• Prep Time: 10 min
• Cook Time: 25 min
• Method: bake

Nutrition

• Serving Size: 1g
• Calories: 308kcal
• Sugar: 25g
• Sodium: 377mg
• Fat: 3g
• Saturated Fat: 2g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 30mg