34+ Delicious Gluten-Free Blueberry Scone Recipes You Need to Try!

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Blueberry scones are a timeless treat, loved for their delicate, buttery texture and the burst of sweet, juicy blueberries in every bite.

But for those following a gluten-free diet, it can sometimes feel like enjoying a delicious scone is a thing of the past. Well, not anymore!

We’ve gathered over 34 incredible gluten-free blueberry scone recipes that will not only satisfy your cravings but will make you forget they are gluten-free!

From classic blueberry scones to exciting flavor variations like lemon zest, almond, or even cinnamon twists, these recipes offer something for everyone.

Whether you’re baking for breakfast, brunch, or a sweet afternoon snack, these scones are the perfect way to indulge without any gluten worries.

Plus, they’re simple to make and incredibly versatile, so you can experiment with different add-ins, glazes, or toppings to make them your own.

34+ Delicious Gluten-Free Blueberry Scone Recipes You Need to Try!

Incorporating gluten-free ingredients into baking doesn’t mean sacrificing taste or texture—these 34+ gluten-free blueberry scone recipes are proof of that!

Whether you’re a novice baker or an experienced one, these recipes will help you create tender, flaky scones that are packed with the irresistible flavor of fresh blueberries.

With so many variations to choose from, you can keep baking new scones every week, each one as delicious as the last.

So, next time you’re in the mood for a homemade treat, skip the store-bought options and dive into these flavorful, wholesome scone recipes. Your taste buds—and your tummy—will thank you for it!

Gluten-Free Blueberry Scones

These classic gluten-free blueberry scones are tender, buttery, and bursting with juicy blueberries.

They have a delicate crumb and a slightly crisp golden crust, making them perfect for breakfast, brunch, or a sweet afternoon treat.

Made with simple ingredients, this recipe ensures a delicious gluten-free alternative without compromising on taste or texture.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
1/3 cup granulated sugar
2 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, cold and cubed
½ cup buttermilk (or dairy-free milk)
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tbsp lemon zest (optional)
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
Gently fold in the blueberries and lemon zest, being careful not to crush them.
Transfer the dough onto a floured surface and shape it into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
Sprinkle with coarse sugar and bake for 18-22 minutes, or until golden brown.
Let cool slightly before serving.

These scones are best enjoyed warm with a pat of butter or a drizzle of honey.

Their soft yet flaky texture makes them an irresistible gluten-free delight!

Almond Flour Gluten-Free Blueberry Scones

If you’re looking for a grain-free and naturally gluten-free alternative, these almond flour blueberry scones are the perfect choice.

They are soft, slightly crumbly, and have a rich, nutty flavor that pairs beautifully with the sweetness of the blueberries.

This recipe is also lower in carbs, making it a great option for those following a paleo or keto lifestyle.

Ingredients:

2 ½ cups almond flour
¼ cup coconut flour
1/3 cup honey or maple syrup
1 tsp baking powder
½ tsp salt
1 tsp cinnamon (optional)
1/3 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, and cinnamon.
In another bowl, mix melted butter, eggs, vanilla extract, and honey (or maple syrup).
Combine the wet and dry ingredients, stirring until a thick dough forms.
Gently fold in the blueberries.
Shape the dough into a round disc on the parchment-lined baking sheet and cut into 8 wedges.
Bake for 18-22 minutes or until golden brown.
Allow to cool before serving.

These almond flour scones are naturally sweetened and have a tender, melt-in-your-mouth texture.

They pair wonderfully with a cup of tea or coffee for a comforting treat!

Vegan & Gluten-Free Blueberry Scones

These vegan and gluten-free blueberry scones are made without dairy, eggs, or gluten, yet they are still light, fluffy, and absolutely delicious.

Using coconut oil and plant-based milk, this recipe is a great option for those with multiple dietary restrictions while still delivering a classic scone experience.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
¼ cup coconut sugar or cane sugar
2 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon (optional)
¼ cup coconut oil, solid
½ cup unsweetened almond milk (or other plant-based milk)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tbsp coconut cream (for brushing)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
Cut in the solid coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a small bowl, mix almond milk with apple cider vinegar and let sit for 5 minutes. Add vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Gently fold in the blueberries.
Transfer the dough onto a floured surface, shape into a circle, and cut into 8 wedges. Place them on the baking sheet.
Brush the tops with coconut cream and bake for 20-25 minutes, or until lightly golden.
Let cool slightly before enjoying.

These vegan and gluten-free blueberry scones are light, fluffy, and full of sweet blueberry flavor.

Serve them warm with a dollop of dairy-free butter or a drizzle of maple syrup for an extra indulgent treat!

Gluten-Free Lemon Blueberry Scones

Bright, zesty, and bursting with blueberries, these gluten-free lemon blueberry scones are a refreshing twist on the classic.

The combination of tart lemon and sweet blueberries creates a beautifully balanced flavor, while the tender, crumbly texture makes each bite delightful. Perfect for breakfast or an afternoon pick-me-up!

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
⅓ cup granulated sugar
2 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, cold and cubed
½ cup buttermilk (or dairy-free milk)
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest
1 tbsp lemon juice
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In another bowl, whisk together buttermilk, egg, vanilla extract, lemon zest, and lemon juice. Pour into the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Transfer the dough onto a floured surface, shape into a circle, and cut into 8 wedges.
Place the scones on the baking sheet, sprinkle with coarse sugar, and bake for 18-22 minutes until golden brown.
Let cool slightly before serving.

These lemon blueberry scones have a bright citrusy flavor that enhances the sweetness of the blueberries.

They are perfect with a cup of tea or a light glaze drizzled on top for an extra touch of sweetness!

Oat Flour Gluten-Free Blueberry Scones

For a heartier and more wholesome twist, these oat flour gluten-free blueberry scones bring a rustic, nutty flavor with a tender yet slightly chewy texture.

Made with naturally gluten-free oat flour, they are a nutritious choice while still delivering a delicious bakery-style treat.

Ingredients:

2 cups oat flour (gluten-free certified)
¼ cup coconut sugar or brown sugar
2 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon (optional)
⅓ cup unsalted butter or coconut oil, cold and cubed
½ cup plain Greek yogurt (or dairy-free yogurt)
1 egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tbsp honey or maple syrup (optional, for brushing)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together oat flour, sugar, baking powder, salt, and cinnamon.
Cut in the cold butter or coconut oil until the mixture resembles coarse crumbs.
In a separate bowl, mix Greek yogurt, egg, and vanilla extract, then add to the dry ingredients.
Gently fold in the blueberries.
Shape the dough into a round disc on the baking sheet and cut into 8 wedges.
Brush the tops with honey or maple syrup for added sweetness.
Bake for 18-22 minutes or until lightly golden brown.
Let cool slightly before serving.

These oat flour scones offer a naturally sweet, nutty taste with a chewy texture that makes them stand out.

Pair them with a drizzle of honey or a spoonful of yogurt for a wholesome, satisfying treat!

Coconut Flour Gluten-Free Blueberry Scones

For a soft and delicate texture with a hint of coconut flavor, these coconut flour gluten-free blueberry scones are an excellent choice.

Coconut flour is naturally gluten-free and high in fiber, making these scones both nutritious and delicious.

Ingredients:

¾ cup coconut flour
¼ cup tapioca flour (for better texture)
⅓ cup coconut sugar or maple syrup
2 ½ tsp baking powder
½ tsp salt
4 eggs
⅓ cup coconut oil, melted
½ cup coconut milk (or almond milk)
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together coconut flour, tapioca flour, sugar, baking powder, and salt.
In another bowl, mix eggs, melted coconut oil, coconut milk, and vanilla extract.
Combine the wet and dry ingredients, stirring until a thick dough forms.
Gently fold in the blueberries.
Shape the dough into a round disc on the parchment-lined baking sheet and cut into 8 wedges.
Bake for 18-22 minutes until golden brown.
Let cool before serving.

These coconut flour scones have a light, slightly crumbly texture with a mild coconut flavor that pairs beautifully with the sweetness of the blueberries.

They are perfect with a cup of coffee or as a healthy afternoon snack!

Maple Pecan Gluten-Free Blueberry Scones

For a cozy and nutty twist on the traditional blueberry scone, these maple pecan gluten-free blueberry scones combine the richness of maple syrup with the crunch of toasted pecans.

The combination of flavors creates a heartwarming treat that’s perfect for chilly mornings or an indulgent afternoon snack.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
½ cup chopped pecans, toasted
¼ cup maple syrup
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup buttermilk (or dairy-free milk)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, then set aside to cool.
In a large bowl, whisk together the gluten-free flour, toasted pecans, baking powder, salt, and maple syrup.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk the egg, buttermilk, and vanilla extract. Add this to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick. Cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes until golden brown.
Let cool slightly before serving.

The sweetness of the maple syrup and the crunch of the pecans add a rich depth of flavor that complements the fresh blueberries.

These scones are an irresistible treat for breakfast or dessert, and they pair wonderfully with a hot cup of coffee.

Chocolate Chip Gluten-Free Blueberry Scones

For those who love a sweeter twist on a classic scone, these chocolate chip gluten-free blueberry scones are the perfect choice.

The combination of melty chocolate chips and juicy blueberries creates a dessert-like scone with a perfect balance of sweetness and flavor.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
½ cup chocolate chips (dairy-free if necessary)
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup heavy cream or dairy-free cream
1 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and chocolate chips.
Cut in the cold butter until the mixture resembles coarse crumbs.
In another bowl, whisk together the egg, heavy cream, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Transfer the dough onto a floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These chocolate chip blueberry scones are a decadent treat that’s perfect for any chocolate lover.

The rich chocolate chips complement the burst of blueberries, making every bite a delicious experience. Serve them as an afternoon treat or at a brunch gathering for a delightful surprise!

Cinnamon Streusel Gluten-Free Blueberry Scones

These cinnamon streusel gluten-free blueberry scones are perfect for anyone who loves the comforting combination of blueberries, cinnamon, and a crunchy streusel topping.

The slight spice from the cinnamon elevates the sweet blueberries, creating a perfect balance of flavors. These scones are sure to be a hit for breakfast or dessert.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
¼ cup brown sugar
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
½ cup milk (dairy or non-dairy)
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries

For the Streusel Topping:

¼ cup gluten-free all-purpose flour
¼ cup brown sugar
1 tsp ground cinnamon
2 tbsp cold unsalted butter, cubed

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
For the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until it resembles small crumbs.
Shape the dough into a disc on the prepared baking sheet and cut it into 8 wedges. Sprinkle the streusel topping evenly over the scones.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These cinnamon streusel blueberry scones are a perfect blend of textures: soft and fluffy on the inside, with a crunchy, spiced streusel topping.

They are ideal for any occasion, offering a sweet, comforting flavor that will leave everyone asking for more!

Peach and Blueberry Gluten-Free Scones

These peach and blueberry gluten-free scones combine the juicy sweetness of fresh peaches with the burst of flavor from blueberries, creating a delightful fruit-filled treat.

The tender texture and vibrant fruit make these scones perfect for summer mornings or any time you crave a fresh, fruity snack.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
¼ cup sugar
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup buttermilk (or dairy-free milk)
1 tsp vanilla extract
1 peach, peeled and diced
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, buttermilk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the diced peach and blueberries.
Turn the dough out onto a floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet, sprinkle with coarse sugar, and bake for 18-22 minutes or until golden brown.
Let cool slightly before serving.

These peach and blueberry scones offer a refreshing, fruity twist on the classic.

The sweetness of the peaches and blueberries pairs perfectly with the light, flaky texture of the scones, making them a delicious and colorful treat for any occasion!

Spiced Gingerbread Blueberry Scones

These spiced gingerbread blueberry scones are perfect for the fall and winter months, with the warm, aromatic flavors of cinnamon, ginger, and molasses combined with the sweetness of blueberries.

The cozy spices and tender texture make these scones a perfect treat for holiday gatherings or a comforting breakfast.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
¼ cup dark brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tbsp molasses
1 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, brown sugar, cinnamon, ginger, cloves, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, molasses, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Turn the dough out onto a floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes until golden brown.
Let cool before serving.

These spiced gingerbread blueberry scones offer a comforting and aromatic flavor profile that’s perfect for the colder months.

The combination of gingerbread spices and blueberries creates a festive, flavorful scone that pairs beautifully with a cup of hot tea or coffee.

Raspberry Lemon Gluten-Free Scones

A refreshing combination of tangy lemon and sweet raspberries, these raspberry lemon gluten-free scones are perfect for brightening up any morning.

With a soft, buttery texture and a burst of fruity flavor in every bite, these scones are the ideal breakfast or snack for a sunny day.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
¼ cup granulated sugar
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup buttermilk (or dairy-free milk)
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 cup fresh or frozen raspberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, buttermilk, vanilla extract, lemon zest, and lemon juice. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the raspberries, being careful not to crush them.
Turn the dough out onto a floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These raspberry lemon scones are refreshing and light, with a perfect balance of sweet and tart flavors.

They are ideal for a spring or summer brunch, and they make a lovely pairing with a cup of iced tea or lemonade for a light, refreshing treat!

Almond Joy Gluten-Free Blueberry Scones

These Almond Joy-inspired gluten-free blueberry scones are a decadent treat combining the nutty crunch of almonds, the sweetness of chocolate, and the burst of fresh blueberries.

With a soft, tender interior and a delightful crunch on the outside, these scones are perfect for satisfying a sweet tooth while still being gluten-free.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
½ cup slivered almonds, toasted
¼ cup unsweetened cocoa powder
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup heavy cream or dairy-free cream
1 tsp vanilla extract
1 cup fresh or frozen blueberries
½ cup dairy-free chocolate chips (or regular chocolate chips)
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, then set them aside to cool.
In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, salt, and toasted almonds.
Cut in the cold butter until the mixture resembles coarse crumbs.
In another bowl, whisk together the egg, heavy cream, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the blueberries and chocolate chips.
Shape the dough into a round disc on a floured surface and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These Almond Joy blueberry scones offer a perfect balance of chocolate, almond, and blueberry flavors, making them a fun and indulgent treat.

The crunchy almonds and gooey chocolate chips complement the soft scone perfectly, creating a satisfying and gluten-free dessert or breakfast option.

Tropical Coconut Blueberry Scones

Transport yourself to a tropical paradise with these coconut blueberry gluten-free scones.

The tropical flavors of coconut and juicy blueberries are paired with a soft, flaky texture, offering a sweet and exotic twist on a classic.

Whether you’re looking for a breakfast indulgence or a light snack, these scones will brighten your day.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
½ cup unsweetened shredded coconut
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup coconut milk (or regular milk)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, shredded coconut, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, coconut milk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

The tropical coconut flavor combined with fresh blueberries creates a light, exotic scone that’s both flavorful and aromatic.

These scones make a great breakfast treat or a delightful addition to your brunch table.

Strawberry Basil Gluten-Free Scones

These strawberry basil gluten-free scones offer a surprising and refreshing twist, with the sweetness of ripe strawberries paired with the aromatic freshness of basil.

The unique combination of flavors makes these scones perfect for summer mornings or an adventurous brunch item.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
¼ cup sugar
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup buttermilk (or dairy-free milk)
1 tsp vanilla extract
1 cup fresh strawberries, chopped
2 tbsp fresh basil, finely chopped
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, buttermilk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the chopped strawberries and fresh basil.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

The combination of strawberries and basil creates a refreshing, unexpected flavor profile that elevates these scones.

The sweet strawberries balance perfectly with the herby basil, making these scones an excellent choice for a unique breakfast treat or a show-stopping brunch dish.

Lemon Blueberry Ricotta Gluten-Free Scones

These lemon blueberry ricotta gluten-free scones are incredibly soft and moist, thanks to the creamy ricotta cheese.

The zesty lemon and sweet blueberries add a refreshing and fruity flavor, making these scones the perfect light breakfast or afternoon treat.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
1 ½ tsp baking powder
¼ tsp salt
½ cup cold unsalted butter, cubed
½ cup ricotta cheese (or dairy-free ricotta)
1 large egg
½ cup milk (dairy or non-dairy)
1 tbsp lemon zest
1 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the ricotta cheese, egg, milk, lemon zest, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes, or until golden brown.
Let cool before serving.

These lemon blueberry ricotta scones are incredibly light and airy, with a creamy interior thanks to the ricotta.

The tangy lemon and sweet blueberries create a burst of freshness in every bite. These scones are perfect for anyone looking for a slightly indulgent yet refreshing breakfast option.

Pumpkin Spice Blueberry Scones

These pumpkin spice blueberry gluten-free scones are a perfect fall treat.

The warm flavors of pumpkin spice pair beautifully with the natural sweetness of blueberries, making these scones a comforting, seasonal favorite. They’re soft, fluffy, and perfect for cozy autumn mornings.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
½ cup canned pumpkin puree
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, cinnamon, nutmeg, cloves, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, egg, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These pumpkin spice blueberry scones are perfect for anyone who loves the cozy flavors of fall. The blend of warm spices and sweet blueberries brings comfort to every bite.

These scones make an excellent addition to any autumn breakfast or Thanksgiving brunch.

Pineapple Coconut Blueberry Scones

These tropical pineapple coconut blueberry gluten-free scones are a vibrant and exotic twist on the traditional scone.

The combination of sweet pineapple, coconut, and blueberries creates a burst of tropical flavors, making these scones a refreshing choice for any occasion.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
½ cup unsweetened shredded coconut
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup coconut milk (or regular milk)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
½ cup canned pineapple chunks, drained and chopped
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, shredded coconut, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, coconut milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries and chopped pineapple.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These pineapple coconut blueberry scones offer a sweet, tropical flair with every bite.

The pineapple and coconut complement the blueberries, making these scones a light, flavorful treat.

They are perfect for a brunch gathering, afternoon tea, or whenever you want to bring a little taste of the tropics into your day!

Maple Pecan Blueberry Scones

These maple pecan blueberry gluten-free scones combine the rich sweetness of maple syrup with the crunch of pecans and the burst of blueberries.

The result is a delightful scone with a warm, nutty flavor, perfect for fall mornings or an indulgent brunch treat.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
¼ cup maple syrup
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
½ cup pecans, chopped
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, maple syrup, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries and chopped pecans.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These maple pecan blueberry scones are rich and flavorful, with the sweetness of maple syrup balanced perfectly by the crunchy pecans and juicy blueberries.

They are perfect for those who love a nutty, sweet treat to enjoy with a hot beverage.

Cinnamon Apple Blueberry Scones

These cinnamon apple blueberry gluten-free scones bring together the comforting flavors of cinnamon-spiced apples and sweet blueberries.

With a warm, crumbly texture and a lovely blend of fruit flavors, they are perfect for a cozy autumn morning or afternoon tea.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
2 ½ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 apple, peeled and diced
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the diced apple and blueberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes, or until golden brown.
Let cool before serving.

These cinnamon apple blueberry scones are a perfect fusion of flavors, with the warmth of cinnamon and nutmeg complementing the sweetness of apples and blueberries.

They are a delightful choice for anyone who loves fall-inspired treats with a gluten-free twist.

Chocolate Cherry Blueberry Scones

These chocolate cherry blueberry gluten-free scones are a deliciously indulgent treat that combines the sweetness of blueberries, tart cherries, and rich chocolate.

The perfect balance of fruity and chocolaty flavors makes these scones a decadent breakfast or dessert option.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
2 ½ tsp baking powder
½ tsp salt
¼ cup sugar
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
½ cup dried cherries, chopped
1 cup fresh or frozen blueberries
½ cup dark chocolate chips
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the dried cherries, blueberries, and chocolate chips.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These chocolate cherry blueberry scones are an irresistible combination of tart cherries, sweet blueberries, and rich chocolate.

The result is a decadent, indulgent treat that pairs wonderfully with a hot cup of coffee or tea.

These scones are perfect for anyone with a sweet tooth who enjoys a bit of fruitiness with their chocolate!

Raspberry Lemon Blueberry Scones

These raspberry lemon blueberry gluten-free scones offer a fresh burst of fruity flavors.

The tartness of raspberries and the zestiness of lemon balance perfectly with the sweet blueberries, creating a delightful and refreshing scone that’s perfect for any occasion.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup buttermilk (or dairy-free milk)
1 tsp vanilla extract
1 tbsp lemon zest
1 cup fresh or frozen blueberries
½ cup fresh raspberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, buttermilk, vanilla extract, and lemon zest. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries and raspberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These raspberry lemon blueberry scones are the perfect combination of fruity and fresh, with the tangy lemon and raspberries balancing the sweetness of the blueberries.

These scones are light and tender, ideal for a morning treat or an afternoon snack.

Carrot Cake Blueberry Scones

These carrot cake blueberry gluten-free scones are a flavorful twist on a classic dessert.

The warm spices from the carrot cake blend perfectly with the juicy blueberries, creating a soft and slightly sweet scone. These are perfect for those who love a unique, wholesome breakfast treat.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
2 tsp ground cinnamon
½ tsp ground nutmeg
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 cup grated carrots
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the grated carrots and blueberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These carrot cake blueberry scones bring the flavors of carrot cake into a gluten-free scone format.

The combination of warm spices, fresh blueberries, and grated carrots makes these scones both comforting and nutritious, perfect for a wholesome breakfast or afternoon tea.

Blackberry Mint Blueberry Scones

These blackberry mint blueberry gluten-free scones offer a unique and refreshing combination of flavors.

The bold blackberries and cool mint bring an exciting contrast to the sweet blueberries, creating a scone that’s light, fragrant, and perfect for a summer treat.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh blackberries, chopped
2 tbsp fresh mint, finely chopped
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries, blackberries, and chopped mint.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These blackberry mint blueberry scones are refreshing and flavorful with the perfect balance of sweet berries and fresh mint.

The soft texture and burst of berry goodness make these scones a great choice for a summer brunch or as a delightful snack with a refreshing beverage.

Orange Almond Blueberry Scones

These orange almond blueberry gluten-free scones offer a delightful citrus twist with the zesty flavor of fresh orange and the subtle richness of almonds.

Combined with sweet blueberries, these scones are fragrant, light, and perfect for a breakfast or afternoon snack.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
2 ½ tsp baking powder
½ tsp salt
1/3 cup ground almonds
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 tbsp orange zest
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and ground almonds.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, vanilla extract, and orange zest. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These orange almond blueberry scones are bursting with refreshing citrus flavors, with the almonds adding a mild nutty richness.

They’re light, tender, and perfect for pairing with your morning coffee or tea for a delicious start to your day.

Peach Blueberry Scones with Cinnamon Sugar

These peach blueberry gluten-free scones are full of juicy peach pieces and sweet blueberries, topped with a cinnamon-sugar glaze for a perfect finish.

The combination of the two fruits gives these scones a summer-inspired taste, with a delicate crumb that will melt in your mouth.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 peach, peeled and diced
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)
1 tsp ground cinnamon

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the diced peach and blueberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
In a small bowl, combine the cinnamon and coarse sugar, and sprinkle the mixture on top of the scones.
Place the scones on the prepared baking sheet and bake for 18-22 minutes, or until golden brown.
Let cool before serving.

These peach blueberry scones with cinnamon sugar are sweet, fruity, and spiced to perfection.

The juicy peaches and blueberries pair wonderfully with the cinnamon-sugar topping, making them an irresistible treat for any time of the day.

Strawberry Rhubarb Blueberry Scones

These strawberry rhubarb blueberry gluten-free scones combine the tangy sweetness of rhubarb with fresh strawberries and blueberries.

The scones have a rich, buttery texture and a perfect balance of tart and sweet, making them an ideal treat for a spring or summer brunch.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
2 ½ tsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
1 large egg
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
½ cup fresh strawberries, chopped
½ cup fresh rhubarb, chopped
1 cup fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Gently fold in the strawberries, rhubarb, and blueberries.
Turn the dough out onto a lightly floured surface, shape it into a round disc, and cut into 8 wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown.
Let cool before serving.

These strawberry rhubarb blueberry scones have a delightful balance of sweet and tart, with the juicy strawberries and blueberries complementing the tangy rhubarb.

The buttery scone texture makes them a satisfying treat, perfect for any gathering or as a delicious snack with your favorite beverage.