Apr. 23, 2019

Blueberry Scones

Yield: 8 scones

Skill level: Easy

Blueberry scones are a classic that are 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 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 largest pieces are size of peas. Set aside.
  3. In a small bowl whisk eggs, cream, and vanilla extract. Make a mound with 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 into 8 wedges with a sharp knife. Dip knife into flour between each cut to prevent stickiness. Transfer scones to 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 wire rack. Enjoy them warm or cool, but eat within a few days.

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