There’s something magical about a warm scone on a crisp autumn morning. The golden leaves fluttering outside, a mug of steaming tea in hand, and the smell of freshly baked Moist Gluten-Free Blueberry Scones drifting from the kitchen — it’s the kind of cozy scene that makes fall feel like home. These tender, buttery scones burst with sweet blueberries in every bite and are a reader favorite for good reason: they’re simple to make, absolutely delicious, and entirely gluten-free without sacrificing flavor or texture.
Whether you’re a seasoned baker or just starting your gluten-free journey, these scones are sure to become a beloved part of your weekend routine. Let’s dive into how you can make them at home with confidence and joy.
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Moist Gluten-Free Blueberry Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Gluten Free
Description
Warm, buttery, and bursting with blueberries, these Moist Gluten-Free Blueberry Scones are the perfect cozy bake for fall mornings. Tender yet flaky, they’re simple to make, packed with flavor, and a reader favorite for weekend breakfasts or teatime treats.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tsp lemon zest (optional)
- ½ cup unsalted butter, cold and cubed
- ⅔ cup buttermilk (or dairy-free milk + 1 tsp lemon juice)
- 1 large egg
- 1½ tsp pure vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Cut cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- In a separate bowl, whisk buttermilk, egg, and vanilla. Pour into dry mixture and stir just until combined.
- Gently fold in blueberries. If using frozen, toss with 1 tbsp flour first to prevent sinking or color bleed.
- On a floured surface, pat dough into a 1-inch thick circle. Cut into 8 wedges.
- Transfer to baking sheet, brush with buttermilk, and sprinkle with coarse sugar if desired.
- Bake 18–22 minutes, until golden on top and set. Let cool slightly before serving warm.
Notes
Keep butter cold for flaky texture. Don’t overmix to avoid dense scones. Use a gluten-free blend with xanthan gum for best results. For dairy-free, swap in vegan butter and non-dairy milk with lemon juice. Enjoy fresh or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baked
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 11g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Ingredients You’ll Need
These Moist Gluten-Free Blueberry Scones rely on wholesome, gluten-free pantry staples. You can use fresh or frozen blueberries, making this recipe perfect for any season.
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp lemon zest (optional, but recommended)
Wet Ingredients:
- 1/2 cup unsalted butter (cold, cut into cubes)
- 2/3 cup buttermilk (or a dairy-free version with 1 tsp lemon juice)
- 1 large egg
- 1 1/2 tsp vanilla extract
Add-ins:
- 1 cup fresh or frozen blueberries (don’t thaw if using frozen)
- Optional: coarse sugar for sprinkling on top before baking
How to Make Moist Gluten-Free Blueberry Scones
Baking scones may sound fancy, but this recipe is easy to follow and requires no special tools — just a bowl, a fork, and your hands.
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3: Add Wet Ingredients
- In a small bowl, whisk together the buttermilk, egg, and vanilla.
- Pour the wet ingredients into the dry mixture and stir just until combined — don’t overmix.
Step 4: Gently Fold in Blueberries
- Carefully fold in the blueberries. If using frozen ones, toss them with a tablespoon of flour first to prevent them from sinking and turning the dough purple.
Step 5: Shape the Dough
- Turn the dough out onto a lightly floured surface (use more gluten-free flour).
- Gently pat it into a circle about 1 inch thick.
- Use a sharp knife or bench scraper to cut it into 8 wedges.
Step 6: Bake
- Transfer the wedges to your prepared baking sheet, leaving a bit of space between them.
- Brush with a little buttermilk and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until golden on top and a toothpick comes out clean.
Let cool slightly before serving warm. Enjoy with a dab of butter or your favorite jam!
Tips for Success
Making perfect Moist Gluten-Free Blueberry Scones at home is easy with these tips:
- Keep the butter cold. Cold butter = flakier texture. Work quickly or chill the dough for 10 minutes before baking.
- Don’t overmix. This helps the scones stay tender and soft.
- Use high-quality gluten-free flour. A blend that includes xanthan gum works best for structure and moisture.
- Avoid overbaking. Take them out as soon as they’re golden and firm; overbaking will dry them out.
Delicious Variations to Try
These scones are incredibly versatile. Here are a few ways to make them your own:
🍋 Lemon-Blueberry Scones
- Add 1 tbsp of lemon juice and extra zest to the dough for a citrusy twist.
🥥 Coconut Blueberry Scones
- Swap buttermilk for canned coconut milk and fold in a few tablespoons of shredded coconut.
🍯 Honey Glazed
- After baking, drizzle with a mix of 1 tbsp honey and 1 tsp warm water for a shiny, sweet glaze.
🧁 Streusel Topping
- Mix 2 tbsp butter, 1/4 cup brown sugar, 1/4 cup gluten-free flour, and a pinch of cinnamon for a crumb topping before baking.
🧈 Dairy-Free Option
- Use vegan butter and a dairy-free milk with a splash of lemon juice or vinegar to mimic buttermilk.
How to Store and Freeze
These Moist Gluten-Free Blueberry Scones keep beautifully, making them great for meal prep or make-ahead brunches.
Storing:
- Store at room temperature in an airtight container for up to 2 days.
- For longer freshness, refrigerate them for up to 5 days — just warm them slightly before serving.
Freezing:
- Freeze baked scones in a zip-top freezer bag for up to 2 months.
- To reheat, warm in a 300°F (150°C) oven for 10–12 minutes or microwave for 20 seconds.
Why Readers Love This Recipe
These scones strike the perfect balance between tender and crumbly, sweet and tart. They’re:
- Moist and buttery with every bite
- Naturally gluten-free but indistinguishable from classic versions
- Bursting with blueberries, perfect for summer or fall
- Beginner-friendly, no mixer required
- Easily customizable to suit your pantry or dietary needs
From slow weekend mornings to special afternoon tea with friends, these Moist Gluten-Free Blueberry Scones bring warmth, flavor, and joy to any table. Bake a batch this weekend and see why so many readers come back to this recipe time and time again.