Easy Blueberry Scones Gluten-Free Optional Recipe

Easy Blueberry Scones (Gluten Free Optional)

There is something about a warm blueberry scone and a cup of coffee that makes a slow morning feel special.

This recipe keeps things simple with pantry staples, and it works with regular all purpose flour or a gluten free blend, so everyone at the table can enjoy one.

Bake a batch, fill the kitchen with the smell of butter and berries, then sit down and relax with your coffee.

Make a batch of your favorite Easy Blueberry Scones, easy to make gluten free if needed too!

These easy blueberry scones come together with ingredients most of us already keep in the pantry. If you have made my blueberry bread before, you already know how forgiving a simple fruit batter can be, and this scone recipe follows that same friendly approach.

Flour, sugar, baking powder, salt, cold butter, buttermilk, an egg, vanilla, and a cup of blueberries are all it takes to fill a baking sheet with eight scones.

The part I love most is that the recipe works two ways. You can make it with standard all purpose flour, or you can swap in a 1:1 gluten free all purpose flour and still get a tender, golden scone.

That swap matters to me because after I went gluten free, I quietly gave up scones. Coffee shop windows full of them felt like a reminder of something I could not have, and the packaged versions never tasted like much.

Learning that a simple flour substitution could bring scones back into my kitchen changed my mornings.

There is a practical side too. A single scone at a coffee shop costs more than most of the ingredients in this recipe, and one batch gives you eight scones that can carry you through the week.

I usually bake a batch on a Sunday, keep them in an airtight container, and warm one for a minute before breakfast on busy weekdays.

They travel well, so they are an easy thing to bring to a brunch, a church gathering, or a potluck table where people are picking at pastries between conversations.

A batch of homemade scones costs a fraction of a single coffee shop scone, and it feeds eight.

If you are new to scones, do not overthink it. The dough is mixed by hand, shaped into a round, cut into wedges like a pie, and baked. That is the whole process, and I will show you exactly how to do it below.

How do you make Gluten Free Blueberry Scones?

Making these scones gluten free comes down to one change. Replace the regular all purpose flour with a 1:1 gluten free all purpose flour and keep everything else the same. A 1:1 blend is made to stand in for wheat flour cup for cup, so you do not need to add binders or adjust the liquid.

My preferred brand is Better Batter, and I have used it for years in cakes, cookies, and quick breads. That said, this recipe is not tied to one label.

Any 1:1 gluten free all purpose flour blend you already trust will work, so use what is in your pantry and what your family likes.

If your blend runs gritty or very high in starch, the texture may be a little different, but the method stays the same.

One note from my own kitchen. Gluten free dough can feel a bit softer and stickier than wheat dough. Sprinkle a little extra gluten free flour on your parchment or counter before you press the dough into a circle, and it will behave nicely.

Variations of Blueberry Scones:

Blueberry is the classic, but this recipe is easy to bend in a couple of directions.

• Blueberry lemon. Add a squirt of fresh lemon juice to the batter for a bright blueberry lemon flavor. A little lemon zest works nicely too if you have it on hand.
• Different fruit. Other fruit varieties can be used in place of the blueberries. Chopped strawberries, raspberries, or diced peaches all bake into a lovely scone.

Keep the fruit close to the one cup the recipe calls for so the dough still holds together in a ball.

Tips for Making Blueberry Scones:

Good scones are less about fancy technique and more about a few small habits. Here is what makes the biggest difference in my kitchen.

• Mix by hand. Treat this like biscuit dough. A pastry blender or your fingertips does the job well, and you avoid overworking the dough the way a stand mixer can.
• Start with very cold butter. The butter must be very cold, not softened. Grated butter that has been chilled or frozen is ideal.
• Cut the butter in until crumbly. Work the butter into the dry ingredients until the mixture looks crumbly, with pieces about the size of small peas, before any liquid goes in.
• Keep buttermilk on hand. The recipe uses buttermilk, and cream works just as well. If you do not have buttermilk, a homemade substitute is fine.
• Stir just until moistened. Add the wet ingredients and the blueberries to the dry mix, then stop as soon as the dough holds together in a ball.
• Shape and cut like a pie. Press the dough into a round circle, cut it into wedges the way you would slice a pie, then separate the wedges onto the baking sheet.
• Chill before baking. A short rest in the fridge keeps the butter cold so the scones rise tall and flaky.
• Finish with glaze if you like. An optional vanilla glaze drizzled over the cooled scones adds a sweet, glossy top.

One more thing. Do not skip the chill time if you can help it. Those 15 to 30 minutes in the fridge are what keep the butter from melting before the scones hit the oven, and that is where the flaky layers come from.

And if you are adding the glaze, mix it while the scones cool. Powdered sugar, milk, and vanilla come together in a minute, and you can loosen it with a splash more milk until it drizzles easily off a spoon.

Ingredients

This recipe makes 8 scones. Keep the two groups separate so the glaze comes together quickly at the end.

Scones

• 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

Here is the full method, start to finish.

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
3. In a small bowl, whisk together the egg, buttermilk or cream, and vanilla extract.
4. Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
5. The mixture should be well combined and hold together in a ball.
6. Sprinkle a small amount of flour onto parchment paper or the counter.
7. Press the dough into an 8 inch circle, about 3/4 inch thick.
8. Brush the top with additional buttermilk or cream.
9. Sprinkle with a touch of sugar.
10. Using a sharp knife, cut the circle into 8 wedges, pie shape.
11. 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 so they have room to expand.
12. Place in the fridge for 15 to 30 minutes.
13. Preheat the oven to 400 degrees F.
14. Bake for 20 to 25 minutes, or until golden brown.
15. Remove from the oven and cool slightly.
16. Combine the ingredients for the vanilla glaze in a small bowl, adding more milk if needed to create a glaze.
17. Drizzle over the scones and serve.
18. Store leftovers in an airtight container.

A quick word about the chill step. The dough goes into the fridge before it bakes because cold butter creates steam in the oven, and that steam is what lifts the scones into flaky layers. You can chill them for 15 to 30 minutes, and if you need a little more time, they can wait longer in the refrigerator.

Once the scones are golden and cool enough to handle, stir together the glaze ingredients and add milk a splash at a time until it drizzles from a spoon. Drizzle it over the warm scones, let it set for a few minutes, and serve.

Any leftovers keep well in an airtight container for a few days, and they warm up nicely in a toaster oven.

Recipe details

This recipe makes 8 servings, with 10 minutes of prep, 25 minutes of cooking, and 35 minutes total.

Nutrition per serving, from the source recipe.

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Easy Blueberry Scones (Gluten-Free Optional)

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Easy Blueberry Scones (Gluten Free Optional) There is something about a warm blueberry scone and a cup of coffee that makes a slow morning feel special. This recipe keeps things simple with pantry staples, and it works with regular all purpose flour or a gluten free blend, so everyone at the table can enjoy one.

• Total Time: 35 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

Scones
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 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

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Instructions

Scones
1-In a large bowl, whisk together the: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2-Using a pastry blender or your hands,: Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
3-In a small bowl, whisk together the: In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.
4-Add the liquid ingredients and blueberries to: Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
5-The mixture should be well combined and: The mixture should be well combined and hold together in a ball.
6-Sprinkle a small amount of flour onto: Sprinkle a small amount of flour onto parchment paper or the counter.
7-Press dough into 8-inch circle, about 3/4: Press dough into 8-inch circle, about 3/4 inch thick.
8-Brush the top with additional buttermilk or: Brush the top with additional buttermilk or cream.
9-Sprinkle with a touch of sugar: Sprinkle with a touch of sugar.
10-Using a sharp knife, cut the circle: Using a sharp knife, cut the circle into 8 wedges (pie shape).
11-Divide each wedge and place it onto: 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.
12-Place in the fridge for 15-30 minutes: Place in the fridge for 15-30 minutes.
13-Preheat the oven to 400°F: Preheat the oven to 400°F.
14-Bake for 20-25 minutes or until golden: Bake for 20-25 minutes or until golden brown.
15-Remove from the oven and cool slightly: Remove from the oven and cool slightly.
16-Combine the ingredients for the vanilla glaze: Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
17-Drizzle over the scones and serve: Drizzle over the scones and serve.
18-Store leftovers in an airtight container: Store leftovers in an airtight container.

Last Step:

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• Prep Time: 10 min
• Cook Time: 25 min
• Method: bake

Nutrition

• Serving Size: 1g
• Calories: 308kcal
• Sugar: 25g
• Sodium: 377mg
• Fat: 3g
• Saturated Fat: 2g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 30mg