Apr. 23, 2019

Blueberry Scones

Yield: 8 scones

Skill level: Easy

Blueberry scones are a classic that is sure to please any brunch guest. We like how simple and fast this recipe is. From the beginning of mixing to eating a finished product in under an hour!

Yields: 8 scones


  • 2 cups gluten-free flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • Zest of 1 large lemon
  • ½ cup butter
  • ⅓ cup heavy cream + more for brushing
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cup blueberries
  • Turbinado sugar for dusting

Note: We used Namaste Perfect Blend gluten-free flour, though all-purpose flour would work well in this recipe as well.


  1. Preheat oven to 400°F. Line the baking sheet with parchment paper.
  2. In a large bowl, mix flour, sugar, baking powder, sea salt, and lemon zest. Work in cold butter, combining with a pastry cutter or your fingers. Mix until the largest pieces are the size of peas. Set aside.
  3. In a small bowl, whisk eggs, cream, and vanilla extract. Make a mound with a dry mixture, with a well on top. Slowly add in liquids. Add blueberries, gently folding them in. Fold until dough comes together, but do not over-mix.
  4. Gather dough together with floured hands and knead a few times on a lightly floured surface. Create an 8” disc and cut it into 8 wedges with a sharp knife. Dip the knife into flour between each cut to prevent stickiness. Transfer scones to a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle turbinado sugar on them.
  5. Bake until tops are lightly golden, about 20-25 minutes. Let cool for a few minutes before transferring to the wire rack. Enjoy them warm or cool, but eat within a few days.

Other Recipes