This gluten-free blueberry scones recipe is the ultimate fluffy and soft scone recipe. Perfect for Sunday Brunch! If you haven’t been a fan of gluten-free goodies this recipe for sure will win you over! This gluten-free recipe is super easy to make and doesn’t take much adjustments to the traditional conventional scone recipes.

Scones are also freezer-friendly. By freezing extra scones you always have fresh scones on hand when you need them.



2 cups gf flour blend

1/2 tsp xanthan gum

1 tsp baking powder

1/4 cup pure maple syrup or coconut sugar

dash of salt

1/2 cup butter, unsalted and room temperature

2 eggs

1 tbsp Vanilla

1 cup blueberries, fresh or frozen


Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

In a bowl whisk together all dry ingredients, flour, xanthan um, baking soda and salt.

Fold in butter, maple syrup, eggs and vanilla.

Now add blueberries.

Add 1/2 of the dough onto parchment lined baking sheet.

Form circle and cut large circle into 6 sections.

(if you want place baking sheet in freezer for 15 minutes so the scones hold up their shape better)

Bake first set of scones for about 15-20 minutes or until golden brown.

Remove from oven and bake second batch of scones.

Tip: Sprinkle warm scones with a light maple sugar glaze!