September 9, 2026

Gluten Free Blueberry Scones (Flaky, With 1:1 Flour)

Name: Gluten Free Blueberry Scones
Prep time: 15 min
Cook time: 22 min
Total time: 1 h 5 min
Yield: 8 scones
Cuisine: British-American
Ingredients: 2 1/4 cups 1:1 gluten-free flour blend (with xanthan gum); 1/3 cup granulated sugar; 1 tbsp gluten-free baking powder; 1/2 tsp salt; 1/2 cup (113 g) cold unsalted butter, cubed; 1 cup fresh or frozen blueberries (do not thaw); 2/3 cup cold heavy cream, plus 1 tbsp for brushing; 1 large egg; 1/2 tsp vanilla bean powder; 2 tbsp coarse sugar, for topping

Gluten free blueberry scones with a golden sugared top on a baking sheet

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These gluten free blueberry scones use a 1:1 gluten-free flour blend, cold butter and heavy cream, and a 15-minute freeze before baking so the wedges hold their shape. They bake at 400°F for 20 to 22 minutes and make 8 tender scones in about an hour.

Quick answer

Cut ½ cup cold butter into 2¼ cups gluten-free 1:1 flour with sugar, baking powder and salt, toss in 1 cup blueberries, then add cream and an egg. Pat into an 8-inch round, cut 8 wedges, freeze 15 minutes and bake at 400°F for 20 to 22 minutes.

Gluten Free Blueberry Scones

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Prep: 15 minFreeze: 15 minBake: 22 minTotal: 1 hr 5 minYield: 8 scones

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Table of Contents

Gluten Free Blueberry Scone Ingredients

2 1/4 cups 1:1 gluten-free flour blend (with xanthan gum)
1/3 cup granulated sugar
1 tbsp gluten-free baking powder
1/2 tsp salt
1/2 cup (113 g) cold unsalted butter, cubed
1 cup fresh or frozen blueberries (do not thaw)
2/3 cup cold heavy cream, plus 1 tbsp for brushing
1 large egg
1/2 tsp vanilla bean powder
2 tbsp coarse sugar, for topping

How to Make Gluten Free Blueberry Scones

Whisk the gluten-free flour, sugar, baking powder and salt in a large bowl.
Cut in the cold butter with a pastry cutter or your fingertips until the pieces are the size of peas.
Toss in the blueberries to coat them in flour.
In a small bowl, whisk the 2/3 cup cream, the egg and the vanilla bean powder.
Pour the wet mixture into the dry and fold just until a shaggy dough forms.
Turn the dough onto a surface dusted with gluten-free flour and pat it into an 8-inch round about 1 inch thick.
Cut it into 8 wedges and set them 2 inches apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream and sprinkle with coarse sugar.
Freeze the wedges for 15 minutes while the oven heats to 400°F.
Bake 20 to 22 minutes, until golden and a toothpick in the center comes out clean.
Cool on the pan for 10 minutes before serving.

Nutrition Facts

Per serving (1 scone, 1 of 8) (estimated)

Calories: 390
Total fat: 20 g
Saturated fat: 12 g
Cholesterol: 80 mg
Sodium: 310 mg
Carbohydrates: 49 g
Fiber: 2 g
Sugar: 14 g
Protein: 4 g

Estimated from USDA FoodData Central: SR Legacy values for the butter, cream, egg, sugar and blueberries, and USDA Branded Foods label values for a 1:1 gluten-free baking flour (FDC 2601099). Vanilla bean powder adds a negligible amount and is not included.

Choosing Flour for Gluten Free Blueberry Scones

Use a 1:1 or cup-for-cup blend that already contains xanthan gum; it replaces the structure gluten would give. Blends differ, so the dough may feel slightly wetter or drier depending on the brand. If you bake for someone with celiac disease, choose a flour and baking powder labeled gluten-free and check every other ingredient label too.

Step	Why it matters in gluten-free scones
Cold, pea-sized butter	Melts in the oven and creates flaky pockets
Frozen berries straight from the freezer	Less purple streaking and less extra moisture
Minimal mixing	Keeps the scones tender instead of gummy
15-minute freeze	Firms the butter so the wedges do not spread

The steps that matter most for flaky gluten-free scones.

Gluten Free Blueberry Scones Variations

Lemon blueberry: rub the zest of 1 lemon into the sugar before mixing.
Glazed: whisk 1/2 cup powdered sugar with 2 to 3 teaspoons lemon juice and drizzle over cooled scones.
Dairy-free: use cold plant-based butter sticks and full-fat coconut cream.

Skip tasting the raw dough; it contains raw flour and egg (FDA on raw flour).

Storing Gluten Free Blueberry Scones

Keep cooled gluten free blueberry scones airtight at room temperature for up to 2 days. Freeze baked scones for up to 2 months and reheat at 300°F for about 10 minutes. You can also freeze the cut, unbaked wedges and bake them from frozen, adding 3 to 4 minutes. For another gluten-free bake, see our gluten-free pumpkin loaf.