These gluten free blueberry scones are everything you want in a weekend bake. Tender, buttery, and loaded with fresh blueberries in every bite.

They come together quickly with just a handful of simple ingredients. No complicated steps, no fancy equipment. Just mix, shape, bake, and glaze.

The lemon glaze on top really makes them special. It adds a bright, sweet finish that pairs perfectly with the blueberries.

And yes, they are 100% gluten free. You would honestly never know it. The texture is soft on the inside with a lightly crisp edge, just like a classic scone should be.

Whether you are making these for breakfast, brunch, or just a treat with your afternoon coffee, they are always a hit. I think you are going to love them.

Why You’ll Love This Recipe

They’re Perfectly Gluten Free – These blueberry scones are made with gluten free 1-to-1 baking flour, so you get that classic bakery-style scone without any gluten. You honestly can’t tell the difference.

Fresh Blueberries in Every Bite – A full cup of fresh blueberries is folded into the dough, so you get juicy little bursts of fruit throughout each scone. It makes every single bite feel special.

That Lemon Glaze Is Everything – The simple two-ingredient glaze made with fresh lemon juice and powdered sugar adds a bright, tangy sweetness that pairs so well with the blueberries. It really takes these scones to the next level.

Ready in Under 30 Minutes – From mixing the dough to pulling golden scones out of the oven, you’re looking at roughly 25 minutes of total effort. That’s faster than a trip to the bakery.

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour
1/3 cup Granulated Sugar
1 tbsp Baking Powder
1/4 tsp Salt
1/3 cup Cold Unsalted Butter, cubed
1 cup Fresh Blueberries
1/2 cup Cold Heavy Cream
1 large Egg
1 tsp Vanilla Extract
Zest of 1 Lemon

For the Glaze

1 cup Powdered Sugar
2 tbsp Fresh Lemon Juice

How to Make

Step 1

Preheat oven to 400F and line a baking sheet with parchment paper. In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.

Step 2

Gently fold in blueberries. In a small bowl, whisk together cold heavy cream, egg, vanilla extract, and lemon zest. Pour into the flour mixture and stir until a shaggy dough just comes together.

Step 3

Turn the dough out onto a surface dusted with gluten free flour and gently pat into a 7-inch round disc about 1 inch thick. Cut into 8 wedges and place on the prepared baking sheet about 2 inches apart.

Step 4

Bake for 18 to 22 minutes until the tops are golden and the scones are set. Let cool on the baking sheet for 10 minutes.

Step 5

Whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the warm scones and let set for 5 minutes before serving.

Helpful Tips

Keep Your Butter and Cream Really Cold

This is probably the most important thing with scones. Your butter needs to be cold straight from the fridge, and the same goes for the heavy cream. Cold fat is what creates those little pockets of steam in the oven that make scones flaky and tender instead of flat and dense.

Cut your butter into small cubes and put it back in the fridge for about 10 minutes before you start cutting it into the flour. This helps a lot, especially if your kitchen runs warm.

If your hands tend to run hot, you can even use a fork or pastry cutter the entire time instead of switching to your fingers. The less heat that touches the butter, the better your scones will turn out.

Use the Right Gluten Free Flour

This recipe calls for a gluten free 1-to-1 baking flour, and that specific type matters. These blends already have xanthan gum mixed in, which helps hold everything together the way gluten normally would. If your flour blend doesn’t include xanthan gum, your scones will crumble apart.

Check the back of the bag before you start. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure both work well here. Just make sure it says “1-to-1” or “measure for measure” somewhere on the packaging.

Also, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. Scooping packs the flour in too tight and you’ll end up with way more than 2 cups, which makes the scones dry and crumbly.

Be Gentle With the Blueberries

When you fold the blueberries into the flour mixture, do it slowly and carefully. If you stir too hard or too fast, the berries will pop and bleed purple juice all through the dough. You’ll end up with blue-gray scones instead of golden ones with nice whole berries inside.

Use a spatula or wooden spoon and fold them in with big slow motions, just enough to spread them evenly through the dough. A few extra folds are fine, but don’t go overboard.

Make sure your blueberries are fresh and dry. Give them a rinse and pat them completely dry with a paper towel before adding them in. Wet berries add extra moisture that throws off the dough and makes them more likely to burst.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them first. Toss them into the flour mixture while they are still frozen so they hold their shape and don’t bleed purple into the dough.

Frozen berries may add a tiny bit of extra moisture, so if the dough feels too wet, just sprinkle in a little more gluten free flour until it comes together.