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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)
Make delicious Blueberry Scones that are easy to make gluten-free too!
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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 308Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 377mgCarbohydrates: 62gFiber: 2gSugar: 25gProtein: 7g
Your scones look very tasty! Pinned.
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
I put mine on parchment paper, but the bottoms got a bit burnt. Any suggestions since the rest of the scone is fine? thanks!
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.
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!
Delicious scones. I added walnuts and baked in my cast iron frying pan. Thanks for a delightful breakfast.
Delicious blueberry scones. I added walnuts and baked in my cast iron pan. Thanks fir a delightful breakfast.
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.
Really tasty but spread out. Probably needed to chill longer.
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!
So glad to hear that, freezing them should work the same just let them come to room temp or warm them before serving.
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!
So glad to hear that and love that you enjoyed them!!
We absolutely loved this recipe! Will definitely be making again in the near future!
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!
I meant sub almond extract for vanilla*