Blueberry Scones

Scones have been in my baking wheelhouse for several years.  Converting these English gems into delicious gluten-free delight has been on my to-do list for months.  I’m not sure if it was my mom or grandmother’s recipe, but my mom and I used to make scones in large batches every major holiday. Now being gluten-free, I’ve been working to recreate family recipes I grew up with. I’ve learned the importance of taste and texture when creating recipes, resulting in a product so tasty you wouldn’t know is gluten-free. As I prepared to jump in with both feet to recreate this iconic English treat typically service with clotted cream, the history of these creamy yet flaky bites peaked my interest. History doesn’t clearly define scones as being English, as there are mentions of scones in the Scottish and Irish cultures.  The first documented mention of scones dates back to 1513 according to the website, which was by a Scottish poet. Scones were typically made of wheat, oats, barley and round in shape.  I know when I stay in London they’ve been a staple at the bed and breakfast where I stay. My mother’s side of the family has Scottish, Italian and German roots, so seems natural to me this would be a family recipe.  With blueberries being in season I thought what a perfect pairing for scones.  And with the new royal baby, HRH George Alexander Louis, what a better recipe to share as it’s the perfect classic english treat! Scones Scones IMG_1823 Scones Scones Scones 

Blueberry Scones
Serve For: 30
Preparation Time: 45
Cooking Time: 25
  • 2 cups gluten-free flour
  • 3 tablespoons light brown sugar
  • 2 teaspoons gluten-free baking powder
  • 1/4 teaspoon of gluten-free baking soda
  • 3/4 teaspoon kosher salt
  • 1 stick (4 oz) cold unsalted butter, cut into small pieces
  • 1 1/2 cup fresh blueberries
  • 1/2 cup gluten-free buttermilk
  • 1/4 cup of heavy cream
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup gluten-free flour (sifted; extra for kneading into scone mixture if too wet)
    • To finish scones:
    • 1 large egg
    • 1/4 cup heavy cream
    • 1/2 cup dusting sugar
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat. Get all of your ingredients measured out, including separating out the egg yolk and egg white (bringing egg whites to room temperature), set aside.
  2. Sift all dry ingredients together (*Note: I use Gluten-Free Pantry All Purpose Flour for this recipe). I sift the ingredients a few times since I’m using a gluten-free flour vs. cake flour, as I find I get a better overall finish on the scones. With a pastry cutter, cut in butter to dry ingredients until you achieve a crumb like texture. Add in buttermilk, heavy cream, egg yolk and vanilla, using a fork to fully incorporating wet ingredients into the dry ingredients.
  3. Next place egg white into mixer and beat on medium-high speed until they develop into stiff peaks. Allowing the egg white to come to room temperature yields more volume when whipping. Gently fold into scone mixture until fully incorporated.
  4. Empty scone mixture onto a lightly floured surface (I use a marble pastry board as it stays cold). Gently knead scone mixture adding in additional flour if too wet. I like my scones more on the moist side vs. the dry side. Form scone mixture into a large square 1-inch thick. Lightly push fresh blueberries into scone mixture so each scone has at least 3-4 in each bite.
  5. Using a biscuit cutter, cut out scones and place onto the baking sheet. Mix together large egg, cream and brush onto scones with silicon pastry brush. Lightly dust with sugar which will create a light crust on the top of the scone. Remove once a light golden brown onto a cooling rack.
Notes: Scones are perfect for anytime of year. With such great seasonal fruits as blueberries, whip up this classic recipe for sunday brunch, baby shower, or just because! If you have scone mixture left over, form into 1-inch thick square and repeat step above until all scone mixture is used. Serve with whipped butter, tea or coffee. Scones are best served fresh out of the oven while still warm!

To go full English serve with clotted cream. I also using this recipe without adding fruit. Cream scones are perfect for breakfast or brunch. Finish off with sweet cream whipped butter, marmalade or fresh preserves – It’s the perfect treat!


  • Cecilia

    29.07.2013 at 07:31

    I have been thinking about making scones for a few weeks, and since I have decided to go gluten-free (I discovered doing so keeps my joints from hurting), that’s the route I want to take. This recipe comes at a good time — particularly since I have blueberries in the fridge. What brands of gluten free flour, baking powder, baking soda, and buttermilk do you recommend. Aside from flour, I never knew these other items could have gluten in them. Thanks for the recipe; looking forward to trying it this week.

    • Rachelle

      12.08.2013 at 09:06

      Cecilia – My apologies for the delayed response! I tend to use Gluten-Free Pantry flours or Blackbird Bakery flours. I use non-GMO baking soda/powder which I purchase from Whole Foods. I don’t recall the brand off the top of my head, but I will look in my pantry & let you know. Buttermilk – I either make it (if I have time) or Whole Foods sells a brand. Gluten hides in all kinds of foods it’s crazy! It’s even in sour cream – that tip I learned from Kate Payne of Hip Girls Guide to Homemaking. Have to read the labels – Big one to watch out for is “modified food starch” which typically contain wheat gluten. Also if your a big chip eater many flavored chips use wheat powder as the vehicle to coat the chips.

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