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
Scale
- 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