Gluten-free Blueberry Scones Recipe

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Gluten-free Blueberry Scones Recipe :-Regarding my pals, I have something to confess. Just prior to beginning work on this recipe, I had never before tried a scone. In my experience, I am more of a gluten-free biscuit and muffin gal. Therefore, when a reader asked me if I had a recipe for gluten-free scones, I was more than willing to take on the challenge.


The fact that my spouse has tried scones in the past is fortunate since it allows me to inquire about the flavor and consistency of scones, which is something I would like to know. Scones, according to him, had a texture that was less flaky and were slightly drier than biscuits, but not to the point where they were overly dry.




Ingredients :

  • ½ cup butter, diced and really cold (dairy-free use Smart Balance butter)
  • 3 cups gluten-free all-purpose flour (, I like Pillsbury gluten-free)
  • ¾ teaspoon xanthan gum (, leave out if your flour already has it )
  • ⅓ cup granulated sugar
  • 2 tablspoons gluten-free baking powder
  • ½ teaspoon salt
  • 1 tablespoon dried lemon peel (lemon zest)
  • ¾ cup buttermilk (make buttermilk by adding 1 tablespoon white vinegar to the milk and sit for 2 minutes) (dairy-free add ¾
  • tablespoon white vinegar to almond, cashew or coconut milk)
  • 2 large eggs (, whisked)
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons milk (, dairy-free use almond, cashew, or coconut milk)




  • 1 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon water



Instructions :

  • After preheating the oven to 425 degrees Fahrenheit, line a baking sheet with parchment paper.
  • When you have finished cutting the butter into little pieces, place it in the freezer for ten minutes.
  • In the event that you do not have access to buttermilk, you can manufacture your own buttermilk by combining one cup of milk with one tablespoon of white vinegar or lemon juice and allowing it to sit in the refrigerator for five to ten minutes to maintain its cold temperature. There is also the possibility of producing buttermilk from dairy-free milk.


  • Flour, xanthan gum (if your flour mix already contains it), sugar, baking powder, salt, and lemon peel should be added to a large bowl and stirred together to integrate the ingredients.
  • By using a pastry cutter or a fork, incorporate the butter into the flour until it resembles the size of small peas for the final product.
  • After adding the buttermilk and the eggs that have been whisked, stir the mixture until it forms a soft dough. (I whisk the egg immediately in the buttermilk) The most important thing is to avoid overmixing the dough because doing so will result in the dough producing baked goods that are difficult to work with.


  • This dough is going to be sticky. Add the blueberries and stir them in carefully.
  • To a big sheet of parchment paper, transfer one tablespoon of flour and set it aside. Put the dough on top of the parchment paper that has been dusted with flour.
  • The top of the dough should be dusted with one tablespoon of flour, and then the dough should be folded over on itself without force twice. In order to accomplish this, you must first fold the dough in half on top of itself, and then repeat the process a second time.


  • Using your hands, shape the dough into a round that is approximately 7 inches in diameter and 2 inches thick. It is inevitable that you will wind up with flat scones if you make it any larger or flatter.
  • First, the dough ball should be cut in half using a sharp knife that has been dipped in warm water. Each half should then be divided into four slices. The second part should be repeated. You should now have eight triangles made of dough.
  • Carefully arrange the dough on the baking sheet that has been prepared with parchment paper. Apply the two tablespoons of milk to the tops of the dough and brush them with it. Cook for fifteen to twenty minutes, or until the tops are a golden brown color.


  • Fill a small bowl with the glaze ingredients, and whisk them together until they are completely smooth. Drizzle over scones that are toasty. Have fun!
  • An airtight container should be used to store any remaining scones. The finest way to enjoy scones is warmed.

Notes :

  • I prefer the gluten-free flour that Pillsbury makes. It is not true that all gluten-free flours are designed the same. There is a possibility that the gluten-free flour mix you select will result in different baking outcomes for you.
  • When it comes to measuring gluten-free flour, the “spoon and level” method is the most accurate option. It is imperative that you refrain from using a measuring cup to scoop the flour directly out of the bag.
  • To produce your own buttermilk, simply combine the milk with a half teaspoon of white vinegar and allow it to sit for a duration of two minutes.
  • Almond milk and Smart Balance butter were the ingredients that I used for the dairy-free alternative.
  • Keep in a container that ensures airtightness. Prior to serving once more, reheat the dish in the microwave or the oven.
  • Prior to baking the scones, you have the option of freezing them. The cut scone dough should be flash frozen for thirty minutes on a baking sheet that has been lined with parchment paper.
  • After that, the dough should be placed in a freezer bag and then placed back into the freezer. Bake the frozen scones at 425 degrees Fahrenheit for 10 to 15 minutes. Because every oven is unique, it is important that you keep an eye on yours.



Nutrition :

  • Serving: 1scone | Calories: 391kcal | Carbohydrates: 60g | Protein: 7g | Fat: 15g | Saturated
  • Fat: 8g | Cholesterol: 86mg | Sodium: 292mg | Potassium: 94mg | Fiber: 5g | Sugar: 27g | Vitamin A: 480IU | Vitamin
  • C: 3.5mg | Calcium: 82mg | Iron: 1.9mg



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