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Gluten-free Blueberry Scones


Gluten-free blueberry scones have become one of my kid’s favorite breakfasts. Fancy and fruity, but with hardly any sugar compared to most sweet breakfasts – which means that this gluten-free recipe makes me happy!

Image shows pieces of blueberry scone on a wooden board

Scones are honestly one of the easiest breakfast recipes you’ll ever make. Similar to a biscuit, but not as fussy.

Gluten-free scones are no exception. This is really great because, with my husband’s food allergies, I’m all about easy gluten-free recipes.

My family has loved these gluten-free blueberry scones since the first time I served them for breakfast, and while we’ve expanded our repertoire to include many more varieties of scones such as cranberry orange scones, this one will always top the list. This recipe’s a keeper for sure.

You can serve them with icing (Gabriel’s preference), hot with butter (my preference), or just eat them plain like my three-year-old did quite happily until he saw daddy drizzling something over his. Whichever way you serve them, you won’t be disappointed!

I love how just a little sweetener and some fruit turn this into a breakfast treat!

Photo shows blueberry scones on a cutting board next to a small bowl of blueberries

Gluten-free blueberry scones

  • Use fresh or frozen blueberries – they both work great! I also love to use wild blueberries in these scones. Since they’re a little smaller, they distribute more evenly, which is nice.
  • Use a quality gluten-free flour mix for the best scones. I like to use this homemade mix. Pamela’s Baking mix is also great.
  • Also if you’re using a pre-mixed flour blend, check to see if your mix already contains a binder like guar or xanthan gum. If it does, leave out the gum called for in the recipe.
  • If you don’t want to make them gluten-free, no problem! Just use regular white flour or spelt, and leave out the guar gum.
  • Can you use a different fruit? Absolutely! This strawberry scones recipe is essentially the same, using strawberries instead of blueberries. You could also use blackberries, raspberries, or another fruit. I’d just make sure the pieces are reasonably small. Use your judgment there.

Image shows a plate of blueberry scones with a fork


Gluten-Free Blueberry Scones

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If you love blueberry scones, but are looking for a gluten-free option, this recipe is perfect for you.

  • Author: Elise


  • 2 cups flour mix
  • 1 tablespoon baking powder
  • 1/2 tsp. salt
  • 1/4 cup sugar
  • 1 1/2 tsp guar gum
  • 5 Tablespoons butter
  • 2 eggs
  • 1/3 cup milk
  • 1 cup blueberries


  1. Preheat oven to 425°
  2. Combine dry ingredients, and cut in butter until mixture resembles coarse crumbs.
  3. In a separate bowl, beat eggs until light and frothy (we beat them for 3-4 minutes). Add dry ingredients. Stir in just enough milk to make a biscuit-like dough.
  4. Carefully mix in blueberries. I really didn’t want my blueberries smashed and turning my dough purple, but it’s kind of hard to avoid when you’re using frozen bloobs. Fortunately, it still tastes the same.
  5. Turns dough onto a greased cookie sheet, and shape into a 1” thick circle with floured hands.
  6. Cut dough into 8 wedges. Optionally, you can use a spatula to slide the wedges away from each other so they don’t stick back together as that rise in the oven.
  7. Brush with milk, dust with sugar (optional), and place in the middle of the preheated oven.
  8. Turn temperature down to 375°.
  9. Bake for 20 minutes.

Remove from oven and enjoy!

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  1. Super yumminess!! I just made these and had to eat one warm. They are absolutely delicious. I used coconut sugar as the sugar and the results were perfect. Not too sweet/sugary. Perfect for breakfast or anytime snack!!

    1. Glad you like them! And thanks for letting me know how well coconut sugar worked. I haven’t gotten to try that yet, but I sure hope to someday!

  2. A good gum substitute is ground chia seeds or psyllium husks (whole) in about the same quantities! Way easier since gums can cause other problems especially with gf eaters.

  3. Pingback: 100 Real Food Breakfast Recipes - Hilary Bernstein
  4. I rarely come back and comment on a recipe after making it but these are so good I had to share! My toddler gobbled up 2 of these before they were barely cool enough to eat. I didn’t have guar gum and I was going to sub flax meal, but forgot to add it so I only had the little bit of xanthan gum that was already in my flour mix and they turned out perfectly! I love how little sugar these have while still being delicious.

  5. Pingback: Gluten-Free Blueberry Scones - Pastries - PRR - View From In Here
  6. These were so good!! I used organic ghee instead of butter, raw cane sugar and fresh goats milk that I milked a few hours earlier. I used frozen blueberries and put them in frozen and they held together pretty well and didn’t add extra water which I was worried about. Thank you!

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