These Gluten-free scones are a thick and buttery treat with a brown sugar cinnamon crust, bursting with blueberries in each glorious bite, with a bright lemon zest flavor. They have a fluffy, tender inside and are the perfect texture— no one would ever guess they are gluten-free! Drizzle them with a homemade vanilla lemon glaze and enjoy them for breakfast, brunch, or dessert.
If you love tasty gluten-free baked goods that do not compromise on taste or texture, you’ll definitely have to check out Vegan Baked Blueberry Donuts, Gluten-Free Pumpkin Bread (Vegan), and Easy Blender Carrot Cake Muffins.
Gluten-free scones have a sweet delicate flavor that can be made plain or with a variety of fruits. These blueberry scones taste delicious with tea or coffee in the morning. I love them for breakfast on the go but they’re also impressive enough for brunch.
Reasons This Gluten-Free Scones Recipe Works
- Easy to Follow! Many may be intimidated by the lengthy instructions but the way I break this recipe down leaves no stone (or scone) unturned! With the following tips and suggestions, baking gluten-free blueberry scones will be a breeze!
- The Perfect Texture! The way these flavorful, moist scones melt in your mouth, no one would ever guess they are gluten-free.
- Versatile! Make them dairy-free, with or without glaze, with blueberries or any other fruit. Your options are truly endless!
What are scones?
Scones are a sweetened dense, crumbly pastry, usually served with breakfast or tea. The dough is versatile enough to be sweet or savory depending on the mix-ins.
Ingredients You’ll Need
- Gluten-free All-Purpose Flour: Use Gluten-Free Flour: 2 cups of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, or King Arthur Gluten-Free All-Purpose Flour. Make sure that your gf flour contains xanthan gum. This helps the scones rise and maintain shape.
- Salt: This enhances the flavors of the other ingredients.
- Sugar: Cane sugar or coconut sugar works well. Use whichever you prefer.
- Baking Powder: Helps the scones rise and maintain their shape.
- Butter: The butter is essential for flavor and helps create the perfect flaky scones. Make sure your butter is cold before adding it to the dough. I suggest cutting the butter into pieces, then putting it in the freezer to chill.
- Frozen Blueberries: Use fresh or frozen. If using frozen, do not thaw the blueberries first. I like to use frozen.
- Large Eggs: This binds the ingredients and helps the scones rise.
- Non-Dairy Yogurt: Yogurt is a healthy fat that helps ensure the scones have the perfect tender texture on the inside. I like to use dairy-free cashew yogurt. Feel free to use greek yogurt or whichever dairy-free yogurt you prefer. Use plain or vanilla flavored.
- Full-Fat Coconut Milk: This non-dairy substitute for heavy cream or buttermilk adds flavor to the scones while assisting in creating the perfect texture. Make sure to use canned full-fat coconut milk for the best results. It doesn’t add a coconut flavor but you can substitute it with heavy cream if you prefer.
- Pure Vanilla Extract: A necessary component that adds flavor.
- Lemon Zest and Extract: Adds a bright delicious flavor to the scones and complements the blueberries.
Cinnamon Sugar Topping
This adds a warm, cozy element to the scone, as well as a delightfully crisp coating.
- Full-Fat Coconut Milk
Whip this sweet, sugary icing up in just seconds. It can be a lemon or vanilla glaze.
- Powdered sugar
- Lemon juice or milk
- Vanilla extract
How to Make Gluten-free Scones
COMBINE BUTTER AND DRY INGREDIENTS. Preheat oven to 400°F. Cut the butter into small pieces and put it in the freezer for 10 minutes. Then whisk together dry ingredients. Use a pastry cutter or two forks to work in the butter, until the mixture resembles breadcrumbs or peas.
ADD WET INGREDIENTS TO FORM DOUGH. Whisk together the eggs, vanilla, lemon zest, lemon extract, coconut milk, yogurt, and vanilla. Make a well in the center of the mix and stir in the wet ingredients mixture. Stir until the mixture is even and the dough comes together. The dough should be cohesive and very sticky.
Do not over-mix the dough because over-mixing will cause the dough to yield hard scones. Then gently fold in frozen blueberries.
LET DOUGH REST. Add one tablespoon of flour to a large piece of parchment paper. Then place the dough on top of the floured parchment paper. With floured hands, shape the dough into a 7” circle about 1.5-2 inches high/thick. Transfer the dough to the fridge and let rest for 30 minutes. While the scones rest, preheat the oven to 400°F.
SHAPE SCONES. Use a sharp knife to slice the dough into 8 even scones. Use a pastry brush to brush the top of the scones with full-fat coconut milk. Mix the cinnamon and sugar in a small bowl. Then, sprinkle the scones with cinnamon sugar.
BAKE, GLAZE AND SERVE. Bake for 20-25 minutes, till golden brown and the center, is set. Then remove from the oven and let rest for 7 minutes to allow the scones to set. If adding glaze, whisk together the ingredients for the glaze in a small bowl. Finally, use a spoon to drizzle the glaze onto the scones. The scones are best enjoyed warm, with butter and jam!
- DAIRY-FREE GLUTEN-FREE SCONES. Use vegan butter to make this recipe without dairy.
- GLUTEN-FREE SCONES WITHOUT XANTHAN GUM. Egg whites can be used as a substitute for xanthan gum. It will make the scones light and airy. If you can’t find gluten-free flour with xanthan gum, you would need to add 3/4 teaspoon of xanthan gum to this recipe. The equivalent in egg whites would be 3.7 grams.
- DIFFERENT FLAVORS. These scones are like a blank canvas because you can make any flavor combination you’d like. Try:
- Chocolate chips
- Poppy seeds
- Apple Cinnamon
- Pumpkin Spice
- Lemon Ginger
Tips To Nail the Recipe
- Use a gluten-free flour blend that contains xanthan gum because it replicates the elasticity in flour. It also helps the scones rise and maintain their shape.
- Accurately measure the ingredients. Do not scoop the flour directly out of the bag with a measuring cup. Instead, use the “spoon & level” method. Scoop the flour into a measuring cup using a spoon. Then use the back of a knife to level off the top of the measuring cup.
- Use a digital scale to weigh your ingredients (if possible). Weigh your flour for the best results. A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.
- Do not use melted butter. In fact, make sure all ingredients are chilled, including butter, yogurt, and coconut milk.
- To ensure the scones rise, use fresh baking powder.
- Use parchment paper so that the scones do not stick to the sheet tray.
- Do not skip resting the dough in the fridge. This helps the flour absorb the moisture and prevents the scones from having a gritty texture.
- Do not overmix. This could lead to dense, unpleasant scones.
What to Serve with Gluten-Free Scones
My favorite way to enjoy scones is with a hot, fragrant cup of tea. The aromatic qualities of freshly brewed tea mingle with the sweet floral notes of blueberry. Consider pairing your blueberry gluten-free scones with Hibiscus Tea, Honey Citrus Mint Tea, or our Apple Ginger Tea.
REFRIGERATE. Store leftover scones in an airtight container in the refrigerator for up to 3 days. Rewarm in 15-second intervals in the microwave. Serve with butter or jam.
FREEZE. Let the scones cool completely. Then place them in a freezer-safe bag in the freezer for up to 3 months.
Can these scones be made ahead?
Yes. Follow the instructions and just before baking, flash-freeze the cut scones for 30 minutes on a parchment-lined baking sheet. Then place them in a freezer bag for up to 3 months. When you are ready to make them, preheat the oven to 425° F and bake for about 20 minutes. (The time and temperature may vary depending on the oven.)
What is the secret to making gluten-free scones?
For the best gluten-free scones, use xanthan gum, and cold butter, to create a moist, light, fluffy scone.
What is the difference between a scone and a biscuit?
Biscuits are a savory, fluffy bread and scones are a sweet, crumbly pastry.
I Hope You Enjoy This Gluten-free Scones Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Delicious Desserts and Gluten-Free Recipes To Try!
- Vegan Gluten-free Biscuits
- Gluten-Free Jalapeno Cheddar Biscuits
- Easy Mushroom Galette
- Baked Vegan Chocolate Donuts
- Baked Strawberry Donuts
- 2 cups (240 g) Gluten-free All-Purpose Flour that contains xanthan gum
- ½ tsp Salt
- ¼ cup (50 mg) Granulated Sugar
- 1 tbsp (12 g) Baking Powder
- 8 tbsp (85 g) Butter cold, cut into pieces
- 1 cup (142 g) Frozen Blueberries do not thaw
- 2 Large Eggs beaten
- ¼ cup (57 g) Non-Dairy Yogurt plain or flavored (vanilla is good)
- 3 tbsp Canned Full-Fat Coconut Milk
- 2 tsp Pure Vanilla Extract
- 1 tbsp (14 g) Lemon Zest grated rind
- ½ tsp Lemon Extract
Cinnamon Sugar Topping
- 1 tbsp Sugar
- ½ tbsp Cinnamon
- 2 tbsp Canned Full-Fat Coconut Milk
- 1 cup Powdered Sugar
- 1 tbsp Lemon Juice or Milk
- ¼ tsp Vanilla Extract
- Preheat oven to 400°F. Cut the butter into small pieces and put it in the freezer for 10 minutes.
- Whisk together dry ingredients
- Use a pastry cutter or two forks to work in the butter, until the mixture resembles breadcrumbs or peas.
- Whisk together the eggs, vanilla, lemon zest, lemon extract, coconut milk, yogurt, and vanilla.
- Make a well in the centre of the mix and stir in the wet ingredients mixture. Stir until the mixture is even and the dough comes together. The dough should be cohesive and very sticky. Do not over-mix the dough because over-mixing will cause the dough to yield hard scones.
- Gently fold in frozen blueberries.
- Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. With floured hands, shape the dough into a 7” circle about 1.5-2 inches high/thick. Transfer the dough into the fridge and let rest for 30 minutes.
- While the scones rest, preheat the oven to 400°F.
- Use a sharp knife to slice the dough into 8 even scones. Use a pastry brush to brush the top of the scones with full-fat coconut milk. Mix the cinnamon and sugar in a small bowl. Then, sprinkle the scones with cinnamon sugar.
- Bake for 20-25 minutes, till golden brown and the center is set. Remove from the oven and let rest for 7 minutes to allow the scones to set. If adding glaze, whisk together the ingredients for the glaze in a small bowl. Then, use a spoon to drizzle the glaze onto the scones.
- The scones are best enjoyed warm, with butter and jam!
- I’ve made this recipe with Bob’s Red Mills 1:1 Gluten-free flour and King Arthur,
Gluten-Free Measure for Measure Flour. Both Options work great. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.)
- The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.
- Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your gluten-free flour does not include xanthan gum, add 1 teaspoon to the recipe.
- Please read the post for more helpful tips.
This information is provided as a courtesy and is an estimate only. To obtain the most
accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.