These Gluten Free Scones are forever going to be calling your name. We’ll be giving you the basic gluten-free scone recipe and from there you can add WHATEVER other ingredients you’d like to fit with your morning coffee.
(Gluten-Free, Dairy-Free friendly, Low-Sugar)
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I’ve got to give full credit to R for this scone recipe inspiration.
We were out and about in the world traveling and R got himself a gluten-filled scone. It’s a running joke in our family. R doesn’t bring any gluten foods into our kitchen at home (bless his heart) but when we are out and about, it’s ‘das gluten time’.
The second thing, my husband never remembers what he’s had – and what he hasn’t had. He’s eating this scone from a local shop like it’s the first scone he’s ever had in his life. Yes he has had a scone before, but he doesn’t have the greatest memory.
Heck, I’ve made them before! LOL!
In a moment of culinary brilliance, he compared them to a sweeter version of our gluten-free drop biscuits, which got me thinking … he’s not too far off.
What Is Different About Our Gluten-Free Scones Recipe
- It has a tad bit more sweetener added to the mixture.
- Blueberries! We’ve added our favorite fruit to the mix. With this recipe you can add any type of berries or even chocolate, if you so desire.
- The batter is going to be a little wet so make sure you turn it on to a well-floured surface and properly flour your hands while forming the scone circle.
Gluten-Free Scone Topping Options
- We used blueberries because that’s what I had on hand. I forgot to use my frozen blueberries though so if you want to go the frozen route take a look at our baking with frozen blueberries tips to help you keep from getting blue scones. (Unless that’s what you’re going for!)
- Raspberries
- Blackberries
- Chocolate
- Cinnamon
Realistically, the options are limitless.
The sky is the limit with these amazing gluten-free scones. Now join me with a cup of tea or coffee this morning and we’ll talk about this crazy little thing called life. We’ve got lots to talk about. <3
The Best Gluten Free Blueberry Scones Recipe
Breakfast
Gluten-Free, Dairy-Free, Nut-Free, Vegetarian, Low-Sugar
American
Yield: 6
Prep Time:35 min
Cook Time:22 min
Total Time:57 min
Ingredients:
- 2 1/2 cups Bobs Red Mill gluten-free 1-1 baking flour
- 2 Tablespoons sugar + more to sprinkle on tops
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup cold butter, cubed (or dairy-free butter alternative)
- 3 eggs
- 1 to 1 1/2 cups milk (or dairy-free alternative) (SEE NOTES FOR DETAILS)
- 1/2 cup blueberries, if desired to make blueberry scones.
Directions:
- 1. Prepare a baking sheet with parchment paper.
- 2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
- 3. With a pastry dough cutter (or a fork) cut butter into flour mixture until butter is fully cut into the flour and it resembles small pebbles.
- 4. Stir in eggs and milk.
- 5. Turn dough onto a well floured surface. Gently knead the dough into a ball and flatten into a round flat circle about 1 inch thick. Using a knife that you've run under cold water slice your circle into 6 wedges.
- 6. At this point if desired, press blueberries into scone tops. Sprinkle with additional white sugar.
- 7. Carefully pull the wedges away from each other and there is about 1 inch space between them.
- 8. Preheat oven to 425 degrees F.
- 9. Freeze scones for 20-25 minutes while oven preheats.
- 10. Bake for 18-22 minutes, or until they are golden brown.
- 11. Enjoy while they are warm or store in an airtight container up to 5 days.
Author: Linnie
Nutrition Information:
Calories: 405
Other nutrition information: Total Fat: 16g , Saturated Fat: 10g , Monounsaturated Fat: 4.6g , Cholesterol: 44.9mg , Sodium: 511mg , Potassium: 112mg , Total Carb: 60g , Dietary Fiber: 1.7g , Sugars: 9.7g , Protein: 5.9g
How much did you love this recipe?
Click a star to let me know:
(40 votes, average: 3.58 out of 5)
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Are you sure it’s 1 3/4 c milk? Mine is super runny and definitely not ab dough.
Just double checked and that’s what I have written on my final recipe notes…. did you use bobs red mill gf flour? Or another type of flour??
My dough did that too. I think there must be a typo in the recipe. I added flour and did drop biscuits with it instead.
What type of flour did you use shelly?? We actually tested this out ourselves after Jessica’s comment to find our typo and they turned out for us again. The dough is a little wet but when you place it onto a floured surface and kneed together it forms together for us… so I’m wondering if it’s the type of flour variation that is causing the issue… Any help so perhaps it can help other in the future! 🙂
(We’ll also add this recipe to create a recipe video so perhaps it will help others to see what the dough should look like before turning onto a floured surface)
Hello Lindsay,
I really want to make these and I don’t want to have to make them twice if there is a problem with the amount of milk or dairy-free milk. Would you please verify again that you are using nearly 2 cups of milk and 3 whole eggs in this recipe? It does seem like a lot of liquid.
I so appreciate your quick reply! I bought everything to make them!
May 18, 2019
Sorry for the delay but we wanted to make sure before we replied.
We’ve tested this recipe out multiple times (and again this morning) since we’ve gotten a few questions from others about this result. We really can’t figure out where this result that some are getting. The measurements are correct. The dough is definitely sticky but not watery. And once you turn it onto a floured surface you’ll be grateful the dough is a bit sticky because the dough will not be over-floured and dry once they bake.
Now what I would advise is start with the 1 cup of milk when mixing. It’s a huge possibility if you are not using the exact flour as we have recommend could be the culprit and why I’m advising to start with less milk when you mix and if the mixture matches what I describe above it might be you need less wet ingredient to get it right with the other flour blend you are using. Hope this helps and helps others in the future!
Yeah used Bobs GF. This is like cake batter…
Ahhhhhh ughhhh I can’t figure out what the heck is going on with the varying differences! I’ll make a note for others…thank you, I don’t know why I’m getting such varying results! Ours is definitely ‘wet’ but kneadable with a sprinkle of flour to help with stickiness.. DEFINITELY wouldn’t call it cake batter. so frustrating…. *crying*
I made this today and used 1 cup of milk, cinnamon and dried blueberries. They turned out great! Thank you for the recipe!
Just about to pop these in the oven, but wanted to share that I had the same experience as others with the dough being extremely sticky (used one cup of milk and the recommended Bob’s flour). I thought it would get better with kneading, but I probably added a cup or more of flour to make the dough barely workable. I managed to get the scones cut, but it was challenging! Wondering if maybe the flour should be 3 1/2 cups instead of 2 1/2? Maybe a typo? For the 2 1/2 cups of the GF flour, I would use no more than 3/4 (max) of milk. That said, I’m looking forward to the finished product!
Yum! These turned out wonderfully! My family and I really enjoyed this recipe and will be making it again. New favorite!
I made these scones today using only 1 cup of milk. In the future I may decide to only use 3/4 cup. The dough was sticky and tough to handle. I actually froze the dough for 20 minutes before cutting it into triangles. It was much easier to cut and then separate them to bake. They turned out perfectly!! Thank you for the recipe.