You can always wake me up for a nice scone with a good dollop of clotted cream and jam. I am a big fan of scones. Today, I have a variation on my classic scones recipe for you: gluten-free blueberry scones.

These gluten-free blueberry scones are flaky and buttery, exactly how you want scones to be. And the blueberries are a lovely fresh and sweet addition to every bite.

These scones are my go-to recipe for a fancy breakfast, Easter brunch, or high tea. Everybody loves them and nobody can even tell that they are gluten-free.

Gluten-free blueberry scones ingredients

I use my basic recipe for gluten-free scones for this recipe. The main ingredients for the scones are staples most gluten-free bakers will already have in their pantry:

• Gluten-free flour mix: I use Schär Mix It Universal. But you can also use a similar mix, such as King Arthur measure-for-measure gluten-free flour.
• Xanthan gum: xanthan gum is a binder that makes gluten-free flour easier to work with and helps gluten-free bakes to hold their shape better. Note: omit the xanthan gum if your flour mix already contains it.
• Baking powder
• Salt
• Unsalted butter: butter is low in lactose and can be used on the FODMAP diet.
• Lactose-free milk
• Egg: for brushing the scones.
• Blueberries: I like to use frozen blueberries, but fresh blueberries also work.

Tips and variations

• Can I switch the flour mix for another gluten-free flour, such as almond flour: you can definitely test using other gluten-free flour mixes. But I would always advise using a mixture of different gluten-free flours. I advise against using a single flour like almond flour. Almond flour is high in fat and will therefore act differently in a baked good than a gluten-free flour mix.
• Use cold butter: to make dough for scones, you must use cold butter directly from the fridge. If the dough gets too warm it is difficult to handle. You can always chill the dough in the fridge in between if necessary.
• Rolling out the dough: if you have difficulties rolling out the dough, you can put it between two sheets of cling film or baking parchment. This will make it easier to roll out the dough without it sticking to your rolling pin.
• Variations: you can vary with this recipe by replacing the blueberries with other ingredients. Such as:
  • Chocolate chips
  • Chopped nuts
  • Raisins

How to serve gluten-free blueberry scones

I like to serve my scones with lactose-free cream and jam or lemon curd.

Traditionally scones are served with clotted cream, but here in the Netherlands that is very hard to find and you definitely won’t find lactose-free clotted cream.

If that is available where you are, I would definitely use clotted cream. But I use whipping cream instead. I know it is not the same, but it still tastes good.

Next to that, I like serving these scones with a low FODMAP blueberry jam or strawberry jam. Fresh lemon curd also tastes great. You can make lemon curd from scratch with my lemon curd recipe. Or buy it in the store.

Storage instructions

You can store the scones at room temperature in an airtight container. I would advise to eat them within 2-3 days. You can also freeze them, they’ll stay good in the freezer for up to 2-3 months. Defrost them at room temperature.

Reheat the scones in the oven before serving again.

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