Make a batch of your favorite Easy Blueberry Scones, easy to make gluten-free if needed too!
If you saw the Blueberry Bread on Monday, now it’s time to enjoy these Easy Blueberry Scones. Just as easy as the Blueberry Bread is to make, these Blueberry Scones use pantry staples.
I’m sure many of us are missing our morning coffee and pastry routine? I’ll be honest and say though, I’ve missed that routine since I went gluten-free and scones were no longer on my list of foods to eat.
The good thing is these blueberry scones can easily be made gluten-free too. I’m going to show you exactly how to do that!
Scones are very easy to make, similar to a bread recipe, so you may even surprise yourself to realize that you can actually make a batch at home and keep that money you were spending on them for other things. I’d say these are probably a fraction of the cost of 1 at a coffee shop versus making enough to last a week.
How do you make Gluten-Free Blueberry Scones?
These blueberry scones can be made gluten-free with one simple swap of flour. For these to be gluten-free, use a 1:1 gluten-free all-purpose flour such as Better Batter.
If you do not have Better Batter, you can also use your favorite 1:1 flour, I prefer Better Batter and have used it for years, so that’s my go-to for this recipe.
Variations of Blueberry Scones:
Another thing I like to do is add a squirt of fresh lemon to the batter, this really gives it a great Blueberry Lemon flavor, you can do that as well or even add different varieties of fruit.
Tips for Making Blueberry Scones:
These are best made hand-mixed and using a pastry blender works well too. This would be similar to what you would use if you were making biscuit dough.
It’s important to carefully cut the butter into the batter, it will need to be nice and crumbly, then you will add in the wet ingredients bringing together both the wet and dry ingredients into a ball of dough.
The butter should be very cold, not softened. This recipe also uses buttermilk, you can check out these easy ways to make buttermilk with what you have as well.
The easiest way to cut the dough is to shape it into a round circle and then cut wedges…think of it as pie slices. Once they’ve been cut into wedges it’s time to separate them and bake them up.
If you prefer, you can also add a tasty vanilla glaze right on top.
Now it’s time to take a minute, relax, and enjoy that cup of coffee with your own homemade blueberry scones!
Easy Blueberry Scones (Gluten-Free Optional)
Ingredients
- 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
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
- In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.
- Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
- The mixture should be well combined and hold together in a ball.
- Sprinkle a small amount of flour onto parchment paper or the counter.
- Press dough into 8-inch circle, about 3/4 inch thick.
- Brush the top with additional buttermilk or cream.
- Sprinkle with a touch of sugar.
- Using a sharp knife, cut the circle into 8 wedges (pie shape).
- 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.
- Place in the fridge for 15-30 minutes.
- Preheat the oven to 400°F.
- Bake for 20-25 minutes or until golden brown.
- Remove from the oven and cool slightly.
- Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
- Drizzle over the scones and serve.
- Store leftovers in an airtight container.
Video
Nutrition
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Comments & Reviews
Allyson says
Your scones look very tasty! Pinned.
Donna @ Modern on Monticello says
I have had to go to gluten free too in the last few months and I’m still learning so much. I will be looking for that flour mix to try these out. Thanks so much for sharing with us at #HomeMattersParty
Karen says
I put mine on parchment paper, but the bottoms got a bit burnt. Any suggestions since the rest of the scone is fine? thanks!
Mommy Hates Cooking says
It could very much be a heating difference in the oven, but you can also go ahead and spray the paper with non-stick cooking spray and that may help the bottom too.
Nikki says
BEST RECIPE! I had given up baking from scratch for the last two years because every recipe is a fail, especially gluten free ones. This one turned out perfect! Will be trying other recipes!
Joanne says
Delicious scones. I added walnuts and baked in my cast iron frying pan. Thanks for a delightful breakfast.
Joanne says
Delicious blueberry scones. I added walnuts and baked in my cast iron pan. Thanks fir a delightful breakfast.
Pat Hartley says
I like to sprinkle the tops of scones with sanding sugar after brushing them with milk or cream. It takes the place of icing and gives the scones a bakery look.
Sue Mitchell says
Really tasty but spread out. Probably needed to chill longer.
Kayley says
I am in love with these scones! My son is gluten free and loves them too. I’m hoping to make a double batch and freeze it, would that affect the outcome? Thanks!
Mommy Hates Cooking says
So glad to hear that, freezing them should work the same just let them come to room temp or warm them before serving.
Neetu says
Thank you so much for this beautiful recipe! I made these yesterday for Valentine’s Day high tea at home- trying to find ways to make life fun during the pandemic 😉 and can honestly say that these were THE best scones I have ever had. Mind you I haven’t had scones in a decade since I developed celiac but I remember the scones I’ve tasted in the past and these are far better than any I’ve had in the past. My family heartily agreed! Thank you again!
Mommy Hates Cooking says
So glad to hear that and love that you enjoyed them!!
Nicole says
We absolutely loved this recipe! Will definitely be making again in the near future!
Tammy says
Great recipe! I used Bob’s Red Mill 1:1 GF flour and put them on a cookie sheet covered with plastic wrap in the fridge. I pulled them out and popped them in a preheated toaster oven and voila! We had fresh-baked scones in under half an hour for breakfast. Next time I’m going to sub almond and cranberries and top with almonds and see how it goes. Cheers!
Tammy says
I meant sub almond extract for vanilla*
Alicia says
I’ve made these (gluten-free) about half a dozen times in the last couple months and they always turn out perfect. Excellent recipe!
Amy Johnson says
I love scones and I’m finding them harder and harder to find in my neck of the woods, so I may just have to make them myself. Thanks for the recipe.
Natalie says
Great recipe but mine turned out super sticky & I had to use a lot of flour. The stickiness made it super hard to separate pieces once cut. Any suggestions?
Mommy Hates Cooking says
Was any extra liquid added to it? Usually that’s what can cause it to be too sticky even the blueberries could have burst and added to it some. The only way to combat that would be adding more flour to it and kneading that additional flour in.
Mallory says
Hey! Would it work to grate the cold butter on a cheese grader?
Mommy Hates Cooking says
Yes that’s what I do 🙂
Carol says
Thanks for sharing this recipe. I will try it and share on facebook.
Esmé Slabbert says
Blueberries and GF, everything in one that I always look for.
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Amy Johnson says
These look delicious! Can’t wait to make it during blueberry picking season.
Medallio says
Just made these and they were awesome! They made 6 large scones which was what I wanted. I intend to freeze them and eat them throughout the week. Thanks for recipe!
Nina says
These scones were scrumptious! I used Gluten free flour and they tasted just like normal (gluten filled) scones! I will definitely be making these again soon, do you think that I could replace the vanilla extract in the scones with lemon juice? And also in the icing? Thanks Kristy for this delicious recipe!
Mommy Hates Cooking says
Yes you could! I just did that similar thing with these – https://www.mommyhatescooking.com/gluten-free-lemon-blueberry-scones. They were so good!!
Angela says
I made these scones and the flavour was there very yummy but they were very crumbly. Can you please tell me why this would’ve happened, first time using gluten free flour.
Mommy Hates Cooking says
They start out crumbly and you have to keep kneading it, easiest with your hands until it forms a ball. If they are still too crumbly as you work with them you can add about a tablespoon of cream or milk to help with consistency.
Angela says
Hi sorry I should’ve mentioned it was after I cooked them
T says
Tastes like baking soda and not enough salt. I like my scones denser and these taste like sawdust.
Mommy Hates Cooking says
What flour did you use? These are very dense scones so I’m surprised they would come out not dense enough.
Charles peabody says
Can I use frozen blueberry?
Mommy Hates Cooking says
Yes those would work.
Renee says
Hello! Would like to try this with mulberries. Would they be too juicy and add too much extra liquid?
Mommy Hates Cooking says
I haven’t tried it with mulberries so I’m not entirely sure, I would just try to fold them in as carefully as possible so they don’t fully pop.
Medallio says
These scones are awesome. And the recipe is so easy. This time around I made them with cinnamon chips and no fruit mixed in. They’re chilling right now so on how they turn out tomorrow
Kate Mosley says
First, thank you for creating/sharing this recipe. I finally found a pastry that satisfies! I’m a southern mom who loves to make and eat biscuits. But I had to embrace a GF lifestyle and I comb recipes that could replace the “real thing.” I’ve never loved scones either because I just make a darn good biscuit. I have YET to find a GF biscuit that’ll do. But this scone is AMAZING. Fluffy and flavorful. I am so happy!
Tiffiny Reyes says
Delicious!! Light and fluffy with the perfect crisp to the outside layer.
Donna says
This recipe is very simple and delicious. First time making scones.
Katy says
These are AMAZING!!!! This was my first time making scones and they turned out actually PERFECT! I greased my pan (no parchment), chilled them in the fridge for a little over 30 minutes, baked at 400° for 25 minutes and they were PERFECTLY baked and risen! I did add a dash of cinnamon to the dough and did heavy cream instead of buttermilk too. The glaze was the most perfect topping as well. These were light, fluffy, not too sweet, and just delicious! I will be sharing with all my friends and family and making all the time!!!!
Mommy Hates Cooking says
Yay!! So happy to hear this, they are by far my favorite!
Nancy says
So easy to pull together- it took no time at all, no waiting for yeast to rise etc- lol I added some lemon zest and chopped white chocolate for a little decadence. Delicious! Thank you! Ps I am not gluten free so I used all purpose flour. Nice to have a GF option that’s tasty!
Brian Campfield says
Kinda new to baking. Had to go gluten free in 2024. This recipe rocks. I’ve made scones twice now using this recipe. I’ve used different types of berries and fruit and they come out great everytime. Thank you for sharing
Mommy Hates Cooking says
Yay! I’m so happy to hear that, these are one of our favorites too!!
Ash says
Really tasty!! Perfect amount of sweetness.
Daisy says
I made this with frozen strawberries. My family enjoyed them. They did ask me to make them a little sweeter. I’ll add a little more sugar on top next time.
Kara says
The scones turned out great! The vanilla glaze didn’t turn out as white as yours. I used almond milk instead of cow’s milk. Do you think that is the reason?
Mommy Hates Cooking says
Yes that would most likely be why because it has a darker tint.
Kara says
Thank you for replying!
Lena says
I made this recipe and it didn’t really work. My ingredients never really formed a dough, just sort of a crumbly mess. I’ve made scones before and have never had this happened. Adding more liquid didn’t help. It seemed the butter wan’t blending with the other ingredients like it should have. My other thought is that perhaps this recipe is best for gluten-free flour (I used regular). I was able to mosh everything together and bake them. They were edible but the texture was off.
Mommy Hates Cooking says
I’m sorry it didn’t work for you, it for sure works with both gluten-free and regular flour, I make them all the time both ways. The dough definitely has to be worked well.
Push says
I don’t have butter milk can I use yoghurt instead ?
Mommy Hates Cooking says
I haven’t tried that before so I’m not sure. I think it would probably alter them too much.
Sherri says
Can’t wait to try these! Do you prefer the 15 minutes or 30 minutes of refrigeration?
Mommy Hates Cooking says
I typically leave them in for a full 30 minutes, but they could def be baked after 15 if they are chilled well.
Colleen says
Can I substitute oak milk for the buttermilk?
Mommy Hates Cooking says
I haven’t tried that yet, so I can’t say for sure if it would work. The oat milk may alter the consistency since it’s thinner.