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Gluten Free Blueberry Scones Recipe

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4.2 from 10 reviews

These gluten free blueberry scones are easy to make, bursting with fresh blueberry flavor and a subtle hint of lemon zest. Perfectly sweet and tender, these scones are great for a quick breakfast, snack, or a simple dessert. You can also swap blueberries for chocolate chips or dried fruit to vary the flavor.

Ingredients

Wet Ingredients

  • ½ cup frozen butter
  • ½ cup light coconut milk (canned)
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Dry Ingredients

  • 3 cups gluten free all-purpose baking flour (e.g., Bob’s Red Mill 1:1 blend)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1¼ cups blueberries

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the scones.
  2. Mix Dry Ingredients: In a large bowl, whisk together all dry ingredients except the blueberries—flour, baking powder, salt, cinnamon—to ensure even distribution.
  3. Cut in Butter: Cube the frozen butter and cut it into the dry ingredients using a fork or pastry cutter until the mixture becomes crumbly, with some small butter pieces still visible but no large chunks.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk (well shaken and smooth), sugar, eggs, vanilla extract, and lemon zest until well combined.
  5. Form Dough: Pour the wet ingredients into the dry mixture and stir until a sticky dough forms.
  6. Fold in Blueberries: Gently fold the blueberries into the dough, allowing some to slightly squish to release flavor.
  7. Shape Scones: Transfer the dough to a floured surface and shape into a 7-inch diameter round disc. Cut the disc into 8 equal triangular wedges by halving, then halving again, and halving each quarter.
  8. Prepare for Baking: Place the scone wedges on a baking sheet lined with parchment paper, spacing them at least 1 inch apart. Lightly sprinkle sugar on top of each scone.
  9. Bake: Bake in the preheated oven for 18-25 minutes, or until the scones are lightly golden brown on top.
  10. Optional Glaze: Optionally, whisk 1 cup powdered sugar with a few teaspoons of milk or lemon juice to make a glaze, then drizzle over cooled scones before serving.

Notes

  • If using a different gluten free flour blend, ensure it contains xanthan gum for proper texture.
  • You can substitute blueberries with chocolate chips; if using chocolate chips, consider omitting lemon zest for best flavor balance.
  • Scones can be served plain or with the optional glaze for added sweetness and moisture.

Find it online: https://bitezly.com/gluten-free-blueberry-scones-recipe/