Looking for the best gluten-free scones recipe? These easy berry scones are adaptable for a variety of flavors – blueberry, chocolate chip, apple cinnamon, or mixed berry. The creamy addition of sour cream coats the gluten-free flour, making them so tender and fluffy, no one will know they are actually gluten-free! 

a stack of gluten-free blueberry scones with berries scattered around
Make a classic homemade blueberry scone better than any bakery treat and gluten-free!

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Simple, The Best, Gluten-Free Scones

Enjoy light, buttery, flaky scones again with this easy gluten-free recipe. Whether you’ve never made scones before, or have been unsuccessful with a gluten-free versions, these scones are about to change your life!

I like to make gluten-free scones with sour cream because it ensures a tender crumb. Along with the butter, it coats the GF starches eliminating any gritty, dry texture. However, the sour cream can be swapped out for yogurt with the same results.

I also highly recommend chilling the dough before baking. Gluten-free flour blends tend to be ricey or gritty. Resting allows time for the moisture and fat to coat and soften the starches. That’s the secret to make the best homemade scones gluten-free!

The dough is versatile for any sweet scone. Use any berries, zests, spices or chocolate chips to make the version of your dreams. If you are looking for something besides a berry scone, I have many options listed below. Some of my favorites are my cinnamon-spiced GF apple butterscotch scone recipe, perfect for fall, and savory cheddar cheese scones can be served year round.

When berries are in season, though, I have made these scones with what is freshly available. Blueberries can be mixed in on their own or paired with lemon zest. Right now blackberries and raspberries are at their prime, so I chop up a mixture to add to the dough.

The bright burst of berries taste great as it is, but sometimes I have leaving baked treats as is and use my gluten-free muffin collection as inspiration. One dough, but so many possibilities! Let’s get baking.

I’ve made these 3 times for my gluten free fiancée. Raspberry / Chocolate Chip / & Craisen with chopped Pecans. Each batch was thick, fluffy and tasted great. She is so pleased to have scones back in her diet. Thank you so much for this wonderful recipe and the advice to use Cup4Cup flour. I honestly cannot tell they are gluten free.

—Maynard

Ingredient Tid Bits

  • Gluten-free flour – The most essential criteria for achieving the best scone is starting with a quality flour. Through my baking experiments, I’ve found Cup4Cup to be superior because the cornstarch adds a nice light texture.
  • Sour cream – Gives the tang of buttermilk, but keeps dough sturdier to help structure. Plain yogurt may also be substituted.
  • Egg yolk – Since gluten-free flour doesn’t absorb liquids as readily, use just the yolk to help with binding, while reducing liquid.
  • Berries – You can use fresh or frozen blueberries or any other berries. Frozen berries will release more moisture, though, so the scones may loss their shape slightly.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Whisk the dry and cut in butter

In a large bowl whisk together all the dry ingredients. Then it’s time to work in the butter using a pastry blender, a fork, or even your fingers. You’ll want the butter to be mixed in enough so the mixture is sandy, without large clumps of butter.

the butter being blended into the flour mixture.

Adding berries (or other mix-ins), liquid, and rest

At this point I like to stir in the blueberries, or other stir-ins, to not overmix the dough. Also, the flour coats the blueberries, keeping them evenly distributed throughout.

In a separate small bowl whisk sour cream, egg, yogurt, and vanilla. Pour into flour mixture and stir to combine until a nice, soft dough forms.

Now it’s time to chill the dough for 30 minutes. This gives time for the GF starches to soak up the moisture and fat, so they scones are soft and tender, instead of dry and gritty. It also makes the dough easier to work with when it’s time to shape.

the sour cream being added along with the berries.

Time to shape and bake

On a baking sheet with greased parchment paper, shape the dough into a 7″ disc, 1″ thick. Use a sharp knife to cut into 8 triangles.

Spread the scones out to bake, and if desired, brush tops with milk or cream, and sprinkle with coarse sugar.

Bake for rack for 16-18 minutes in a 425℉ oven, rotating the pan halfway through. Allow the scones to cool slightly, then you can mix together the optional glaze to drizzle over the tops. Enjoy!

a thick scone disc with blueberries, cut into wedges and unbaked.
unbaked scones spread apart on a baking sheet.

One Dough, So Many Scones!

Of course you can keep it classic with a blueberry scone, but once you this treat, you’ll have a hard time not making bakery-style scones in a variety of flavors.

  • Blueberry Lemon – Add 1 tablespoon lemon zest to the dry ingredients. For a lemon glaze, combine the powdered sugar with 1 tablespoon lemon juice.
  • Apricot – Omit the berries and add ½ cup diced, dried apricots.
  • Chocolate Chip – Replace the berries with 1 cup mini chocolate chips.
  • Mixed Berry – Mix in 1 ½ cups fresh or frozen strawberries, raspberries, or blackberries in the dry ingredients before adding yogurt mixture.
  • Cranberry Orange – Replace the berries with 1 cup fresh or frozen halved cranberries and add 1 tbsp orange zest. For an orange glaze, combine powdered sugar with 1 tablespoon orange juice.
a strawberry raspberry scone resting on a strawberry

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a stack of gluten-free blueberry scones with berries scattered around
4.71 stars (17 ratings)

Tender, Fluffy Gluten-Free Berry Scones Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 57 minutes
Looking for the best gluten-free scones recipe? These easy berry scones are adaptable for a variety of flavors – blueberry, chocolate chip, apple cinnamon, or mixed berry. The creamy addition of sour cream coats the gluten-free flour, making them so tender and fluffy, no one will know they are actually gluten-free! 
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Ingredients
 

Gluten Free Scones

Optional Topping

Optional Glaze

Equipment

Instructions
 

  • In a large bowl whisk together the gluten-free flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in chopped butter until the butter is uniformly mixed with the flour in very small, crumbly pieces.
    1 ¾ cup gluten-free all purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt, 6 tablespoons unsalted butter
  • In a small bowl whisk together the sour cream, egg, and vanilla extract. First, gently stir in the berries into the flour mixture. Then, pour in sour cream mixture and gently combine until no flour pockets remain. The dough will be quite thick. Cover bowl with plastic wrap and refrigerate for 30 minutes while the oven preheats.
    1 ½ cups blueberries or other chopped berries, ⅔ cup sour cream, 1 egg yolk, 1 teaspoon vanilla extract
  • Preheat the oven to 425°F (230°C). Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  • Place the dough in the center of the prepared baking sheet and shape it into a ball. Flatten the dough with your hands into a 7-inch (18 cm) disc, 1-inch (2.5-cm)–thick. If the dough is sticking, spray your fingers with cooking spray to shape. Cut the disc into 8 triangles, using a sharp knife. Use a small spatula to spread the cut scones around the baking sheet so they are about 2 inches (5-cm) apart.
  • If topping with sugar, brush on milk or cream and sprinkle tops with sugar. Bake on the LOWER MIDDLE rack for 16-18 minutes, rotating halfway through, until the tops and bottoms start to turn golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
    1 tablespoon milk or cream, 1 tablespoon turbinado (coarse) sugar
  • For glaze, mix together ingredients. The glaze should be thin enough to drizzle on, but thick enough it stays on the scone. Place a piece of waxed paper under the cooling rack and then use a small spoon to drizzle glaze over the tops. Allow glaze to harden before stacking or storing.
    ½ cup powdered sugar, ½ – 1 tablespoon milk or cream, ½ teaspoon vanilla extract

Notes

Storing, freezing, and make-ahead tips
Storing: They may be kept in an airtight container at room temperature up to 2 days, but will lose optimal taste and texture quickly. Refrigerating will dry out the scones, and is not recommended.
Freezing: If not enjoying the same day, individually wrap the scones after they have completely cooled (at least 3 hours). Transfer to a ziplock freezer bag and freeze up to 3 months.
Thaw on the counter for 1 hour or, for a grab-and-go breakfast, unwrap and defrost in the microwave and warm slightly.
Make-Ahead: To bake the scones right before serving, shape the dough in triangles and place the baking tray in the freezer until they are solid. Wrap the unbaked scones in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 3 months.
To bake, place unwrapped, frozen scones on a parchment-lined baking sheet. Bake at 425ºF (220ºC), extending the baking time by a few minutes.
 
Calories: 296kcal, Carbohydrates: 42g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 59mg, Sodium: 242mg, Potassium: 57mg, Fiber: 3g, Sugar: 22g, Vitamin A: 435IU, Vitamin C: 3mg, Calcium: 138mg, Iron: 1mg
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