Gluten Free Blueberry Scones


  • 1 cup gluten-free all purpose flour, I like Bob's Red Mill 1:1
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 egg
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter, cold
  • 1/2 cup fresh blueberries
  • 1/2 cup powdered sugar
  • 2 tablespoons milk

YIELD: 6 scones


Preheat the oven to 350ยบ F.

Cut the cold butter into cubes and add to the dry, cutting until butter and flour is crumbly. Add the egg, milk and vanilla, mix.

Add the dry ingredients to the wet ingredients and whisk to blend.

Add the blueberries and very gently fold them in.

Drop the dough onto floured parchment paper and press to flatten about an inch thick.

Use a biscuit cutter for round and a knife for square or triangle shapes. to cut the dough.

Place on a parchment paper-lined sheet pan and bake for 20-22 minutes until done.

While the scones are cooling on a wire wrack, mix the powdered sugar with milk, heat for 20-30 seconds to thin out.

When the scones are cool, dip into the glaze and enjoy!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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