These Gluten Free Scones with Blueberries are a delicious breakfast treat! Crumbly, dense, buttery goodness with juicy pops of blueberries!
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Serious question: are you team muffin or team scone?
I love some good whole wheat blueberry muffins and all BUT I have to say that I am team SCONE for sure.
I mean, with all that buttery goodness? HOW CAN YOU GO WRONG.
And considering I have only made 1 scone recipe, my gluten free samoa scones, I figured it was time for scones to make a reappearance here on FFF.
You’re welcome.
What is a Scone?
Here on the blog, we certainly have NO shortage of baked goods here on the blog, BUT we definitely are in need of a few more scone recipes. Now I know what you may be thinking- isn’t a scone just like a biscuit? We DO have a delicious cheddar gluten free biscuit recipe around here that is to die for, but biscuits and scones just aren’t the same. Biscuits often use quite a bit of butter as well as acidity to achieve that flaky perfection, whereas scones rely on denser and more rich ingredients such as eggs and whipping cream. A scone is a pastry that is sturdy and dense; it holds together well but is also rich, buttery and crumbly all at the same time. Add in some blueberries and you’ve got yourself the BEST gluten free blueberry scones!
Ingredients Needed
Now that your stomach is rumbling, it’s time to round up everything you will need to make a batch of gluten free blueberry scones. This recipe calls for some typical baking ingredients that you probably already have hanging around your fridge and pantry. Here’s what you will need to make your scones:
- Gluten Free 1:1 Flour
- Sugar
- Baking Powder
- Xantham Gum
- Salt
- Butter
- Egg
- Milk of choice
- Fresh Lemon Juice
- Fresh Lemon Zest
- Vanilla
- Fresh Blueberries
- Cream or Full Fat Coconut Milk
- Raw Organic Cane Sugar
- Powdered Sugar
- Fresh Lemon Juice
How to make Gluten Free Scones
Prepare
Turn on the oven and let it preheat while you work. Line a baking sheet with parchment paper.
Mix
In a large bowl, add the flour, sugar, baking powder, xantham gum and salt and whisk to combine.
Blend
Grate the butter with a cheese grater and blend it into the flour mixture using your hands until it looks coarse. In a separate bowl, whisk the eggs, milk, lemon juice, zest and vanilla and set aside.
Combine
Add the wet ingredients to the dry butter mixture and stir until everything is well mixed. Add in the blueberries and stir to fold them in.
Shape
Pour the batter into the pan and shape it into a circle. Use a sharp knife to cut it into slices like a pizza.
Chill
Brush the tops of the scones with cream and sprinkle with sugar. Pop the pan in the fridge to chill for a bit.
Bake
Place the pan in the preheated oven and bake until the tops are lightly golden brown.
Glaze and Serve
Whisk together the glaze ingredients and drizzle over the top of the baked scones. Serve them up and DEVOUR!
Pro Tips for Measuring Flour
So you’ve got your measuring cups and your flour and are all ready to make this gluten free scone recipe a reality- but did you know that HOW you measure is SO important? Here are some tips to make sure your scones turn out amazing:
So you’ve got your measuring cups and your flour and are all ready to make this gluten free scone recipe a reality- but did you know that HOW you measure is SO important? Here are some tips to make sure your scones turn out amazing:
- Spoon the Flour into the measuring cups and level them by scraping off the top with a butter knife.
- Weigh the Flour: Use a kitchen scale to weigh the flour so that you ensure you have the exact right amount.
Scone Storage
These scones keep fabulously in the fridge for about 3 days if stored in an airtight container. If you want them to last longer, I suggest wrapping them in saran wrap and then placing them in a freezer style zip lock bag. They will last in the freezer this way for up to 3 months!
Gluten Free Scones Recipe Variations
If you want to switch things up with this scone recipe so that it suits your dietary needs or preferences, I say go right ahead! To make them dairy free, simply use dairy free butter in this recipe. If you want to add some texture, chop up some pecans or walnuts and toss them in. Feel free to play around with the fruit too- raspberries, blackberries or strawberries would also be delicious in this scone recipe, and you could use orange juice and zest instead of lemon if you want!
Scones FAQ
Xantham gum acts as a binding agent in gluten free baking, since gluten normally is the agent that binds in most traditional baking. It helps dough to bind and be sticky, holding everything together.
In England, scones are traditionally served with clotted cream and jam. It makes a delicious combination!
Absolutely! Feel free to use raspberries, strawberries, or blackberries in this scone recipe if your heart desires!
more gluten free baked goods
- gluten free vegan coffee cake with blackberry swirl
- healthy gluten free chocolate chip muffins
- vegan gluten free banana bread
Ingredients
- 2 Cups Gluten Free 1:1 Flour (285g)
- 6 Tbsp Sugar
- 1 1/2 tsp Baking powder
- 1/2 tsp Xantham gum (omit if our flour already has it)
- 1/2 tsp Salt
- 1/2 Cup Butter, cold (or dairy free butter)
- 1 Egg
- 1/2 Cup Milk of choice (I used unsweetened almond milk)
- 1 1/2 Tbsp Fresh lemon juice
- 1 Tbsp Lemon zest
- 1/2 tsp Vanilla
- 1 Cup Fresh blueberries
- 1 Tbsp Cream (or full fat coconut milk)
- 1/2 Tbsp Raw Organic Cane Sugar
For the glaze
- 1 Cup + 2 Tbsp Powdered sugar
- 1 1/2 Tbsp Fresh lemon juice
Instructions
- Heat your oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder,xantham gum (if using)and salt.
- Grate the butter using a cheese grater and add it in. Use your hands to blend the butter in to the flour mixture until it looks like coarse sand. A pastry cutter works too.
- In a separate medium bowl, whisk the egg, milk, lemon juice, lemon zest and vanilla.
- Add the wet ingredients into the dry ingredients and mix. Stir in the blueberries and stir until well mixed.
- Pour the dough onto the pan and shape into a circle about 8 inches in diameter (it will be sticky.) Use a sharp knife or bench scraper to cut the scones into 8.
- Brush the tops with cream and sprinkle with the cane sugar
- Refrigerate for at least 15 minutes.
- Once chilled, bake until the edges are deep golden brown and the tops are light browned, about 30-40 minutes, depending on your oven.
- Let cool completely on the pan.
- Once cooled, whisk together the glaze ingredients and drizzle on the scones.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Super delicious! Thank you!
You are welcome Rene 🙂