Erin’s Recipe Rundown
Texture: Crisp, golden on the outside and tender, flaky on the inside.
Taste: Buttery, gently sweet, with bright blueberry flavor.
Ease: Straightforward and beginner-friendly.
Top Tip: Frozen grated butter is essential for light, flaky scones.
Recommended GF Flour: Use a quality gluten-free blend that contains xanthan gum for the best texture.
Would I make these again? Absolutely — this recipe delivers bakery-style scones with minimal fuss.
xoxo erin
This post was originally published in May 2022 and updated with new photos and instructions in May 2025.
Fresh blueberries, a light flaky crumb, and a sweet vanilla glaze combine to make these gluten-free scones irresistible. They’re adaptable — add lemon zest and juice for lemon-blueberry scones or swap in other mix-ins like chocolate chips, nuts, or dried fruit.
Whether this is your first time baking scones or you’re a seasoned home baker, this recipe is forgiving and consistently delicious. They’re perfect for breakfast, brunch, dessert, or snack time.
Featured Comment
From Sara: “These are so incredibly good! My husband isn’t normally a fan of my gf baking and he said they’re the best scones he’s ever had! So good. Made them with the addition of white chocolate chips. Going to try a raspberry next time. Thank you for this delicious recipe!“
31 more comments
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Blueberry Scones
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free blueberry scones be made dairy-free?
- Why grate the frozen butter?
- Other mix-ins
- Scone tips
- More gluten-free breakfast favorites
- Recipe
Ingredients You’ll Need
Notes on key ingredients. See the recipe card below for exact measurements.
- Gluten-free flour: Use a high-quality blend that contains xanthan gum for best texture.
- Baking powder: A full tablespoon helps the scones rise and stay light.
- Sour cream: Adds richness and helps the dough hold its shape while baking.
- Frozen grated butter: Critical for flaky layers — the cold butter melts during baking, creating steam and air pockets that yield a tender, layered crumb with crisp edges.
How to Make Gluten-Free Blueberry Scones
Overview of the method — full step-by-step instructions are in the recipe card below.
- Mix dry ingredients: Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl.
- Add butter: Grate frozen butter with a box grater, then toss into the flour and work to pea-sized crumbs with a pastry cutter, forks, or fingers. Fold in the blueberries so they’re evenly distributed.
- Wet ingredients: Whisk sour cream, egg, and vanilla in a separate bowl.
- Combine: Stir the wet mixture into the dry until no dry streaks remain.
- Form the dough: Using wet hands, transfer the dough to plastic wrap and pat into a 6″ circle about 1″ thick. Chill in the fridge for 30 minutes (no longer), then freeze for 15 minutes while the oven preheats.
- Shape and bake: Unwrap, spray a sharp knife with cooking spray and cut into six wedges. Arrange on a prepared baking sheet, sprinkle coarse sugar if desired, then place in the oven preheated to 500°F and immediately lower the temperature to 425°F. Bake 12–14 minutes until golden brown. Cool on a wire rack about 20 minutes.
- Glaze: Whisk powdered sugar and milk until smooth and drizzle over cooled scones.
Make-Ahead/Storage/Freezing Instructions
Make-ahead: Prepare the dough and freeze it for up to 2 months. When ready to bake, let the dough rest at room temperature 5–10 minutes, cut into wedges, and bake as directed.
Store: Baked scones keep in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days (they may dry out more in the fridge).
Freeze: Baked scones freeze well for up to 2 months. Cool completely, wrap individually, place in a freezer bag, and thaw at room temperature.
Can these gluten-free blueberry scones be made dairy-free?
This particular recipe depends on sour cream and frozen butter for its flaky texture, so it can’t be converted to dairy-free without multiple ingredient and technique changes that would alter the results.
Why grate the frozen butter?
Grating frozen butter distributes small flakes throughout the dough more evenly than cutting. During baking those flakes melt and create steam, forming the air pockets that make flaky scones with crisp edges.
What other mix-ins can I use?
Substitute or add mix-ins freely: other berries, chopped strawberries, raspberries, chocolate chips, nuts, or dried fruit all work. For lemon-blueberry scones, add 1 tablespoon lemon zest to the dough and 1 tablespoon lemon juice to the glaze.
Gluten-Free Blueberry Scone Tips
- Lemon variation: Add 1 tablespoon lemon zest to the dough and use 1 tablespoon lemon juice in the glaze for a bright lemon-blueberry version.
- Rest the dough: Resting refrigerated dough 30 minutes lets gluten-free flour fully hydrate, improving texture and structure.
More Gluten-Free Breakfast Favorites
- Gluten-Free Biscuits
- Gluten-Free Buttermilk Pancakes
- Gluten-Free Strawberry Scones
- Gluten-Free Chocolate Chip Scones
- Gluten-Free Cheese Scones
- How to Make Gluten-Free Scones
Gluten-Free Blueberry Scones (Bakery Style!)
Grating the butter and adding sour cream are the key tricks to excellent gluten-free scones.
Comments
Ingredients
Scones
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (113g) butter, frozen
- ¾ cup (150g) blueberries
- ⅔ cup (160g) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Glaze
- 2/3 cup (80g) powdered sugar
- 1 tablespoon milk of choice
Instructions
-
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
-
Grate the frozen butter with a box grater. Add to the flour and work with a pastry cutter, forks, or fingers until the mixture resembles pea-sized crumbs.
-
Stir the blueberries into the flour mixture until evenly distributed.
-
In a separate bowl, whisk together the sour cream, egg, and vanilla.
-
Using a rubber spatula, stir the wet mixture into the dry until no dry bits remain.
-
Transfer the dough to plastic wrap with wet hands and pat into a 6-inch round about 1-inch thick. Wrap tightly and refrigerate 30 minutes (no longer), then freeze 15 minutes while preheating the oven.
-
Preheat oven to 500°F. Line a baking sheet with parchment paper or a silicone mat.
-
After 15 minutes, remove dough from the freezer. Spray a sharp knife with cooking spray and cut into 6 wedges. Place on the prepared sheet and sprinkle coarse sugar if desired. Put the scones in the oven, immediately lower the temperature to 425°F, and bake 12–14 minutes until golden.
-
Transfer to a wire rack and cool about 20 minutes before glazing.
For the Glaze
-
Whisk powdered sugar and milk until smooth. Drizzle over cooled scones.
Notes
Gluten-free: Use a quality gluten-free blend that contains xanthan gum for best results.
Frozen grated butter: This technique is key to creating flaky, layered scones with crisp edges.
Rest the dough: Chilling lets the gluten-free flour hydrate and helps the dough hold together during baking.
Make-ahead: The dough freezes well for up to 2 months. Thaw briefly at room temperature, cut, and bake.
Storage: Store baked scones in an airtight container up to 2 days at room temperature or up to 5 days in the fridge. To freeze, wrap individually and freeze up to 2 months; thaw at room temperature.