This post may contain affiliate links. Please read our disclosure policy.
These Gluten-Free Blueberry Scones are the copycat Starbucks recipe of your dreams — trust me. Bursting with flavor from fresh lemon zest and blueberries, plus a bit of tang (and protein) from Greek yogurt, they’re sure to be a hit on busy mornings and slow weekends alike.
Y’all love a copycat recipe for your favorite Starbucks menu items — as seen with my Roasted Red Pepper Egg White Bites and this Pesto & Ciabatta Egg Bake — and these scones are no exception. I created this homemade version of the original scones that you typically find behind glass display cases, but I amped them up a bit with fresh lemon zest, tangy buttermilk, creamy Greek yogurt, and a crackly, sugar top. A combination of whole fresh blueberries and freeze-dried blueberries add a vibrant color and sweet, jammy bite throughout.
Baking scones from scratch might seem intimidating but I promise that anyone can do it! If you can make an fruit crisp or crumble, you can make these! Below, I’ve broken down the recipe step-by-step so that you can bake scones with confidence.
step-by-step:
step one: prep the baking sheet
Line a large baking sheet with parchment paper and set aside.
step two: combine the dry ingredients
In a large mixing bowl, whisk together the gluten-free flour, tapioca flour, baking powder, baking soda, and salt.
step three: add the butter
Using a pastry cutter or your fingers, gently work the butter into the dough so it is evenly incorporated and there are small bits of butter suspended throughout the dry ingredients. Transfer the bowl to the freezer while you prepare the rest of the scone mixture.
Step four: make the lemon-sugar mixture
In a medium mixing bowl, add the sugar and lemon zest. Using your fingers, massage the lemon zest into the sugar, releasing its oils. Once combined, remove 2 tablespoons of the lemon sugar mixture and set aside.
step five: combine the wet ingredients
To the remaining lemon sugar, add the Greek yogurt, buttermilk, vanilla, and 1 egg. Whisk to combine.
step six: combine the wet and dry ingredients
Remove the bowl of the flour-butter mixture from the freezer. Using a wooden spoon, make a well in the center of the flour and pour the wet ingredients into the well. Mix until just combined.
step seven: add the blueberries
Add the freeze-dried blueberries and fresh blueberries, mixing again just until the berries are incorporated. The dough should be sticky with flecks of butter throughout, resembling a biscuit dough. If the dough is too dry, add buttermilk in 1 tablespoon increments as needed. You want the dough to be firm enough to shape on your cutting board.
step eight: shape the scones
Generously flour your cutting board and hands. Tip the dough onto the floured surface and gently pat it into a 9-inch square, adding more flour to your hands and the board as needed so that the dough does not stick.
Using a sharp knife, cut the dough into quarters, and then slice each quarter diagonally, producing 8 triangular scones. Carefully transfer the scones to the prepared baking sheet, spacing the scones out with at least 2 inches between them. Transfer the sheet to the freezer and chill for 30 minutes.
step nine: preheat the oven
Position a rack to the center of your oven. Preheat the oven to 400℉.
step ten: brush the scones with the egg wash
Once chilled, remove the sheet from the freezer. In a small bowl, whisk together the remaining egg and a splash of water. Using a pastry brush, top each scone with a coating of egg wash. Sprinkle the reserved lemon-sugar on top of the scones.
step eleven: bake and enjoy
Transfer the sheet to the oven on the middle rack and bake for 20 to 22 minutes, or until golden brown, crisp, and puffed. Remove from oven, cool slightly, and enjoy!
recipe faqs:
I really wouldn’t recommend it since the scones won’t hold their shape well! Instead, any 1:1 or “Cup-for-Cup” gluten free flour blend will work here.
Crème fraiche or full-fat sour cream are perfect substitutes for Greek yogurt!
Yes! The chill time during this recipe is very important for the scone’s final texture and taste. This is to ensure the butter is somewhat combined with the dry ingredients and becomes nice and solid to help with the final scone texture.
The dough should be sticky, but not too dry. If it’s too dry, add buttermilk in 1 tablespoon increments until it’s pliable but firm.
I hope y’all love these Gluten-Free Blueberry Scones alongside your morning coffee! Leave a comment below once you’ve baked them and let me know what you think.
Looking for more delicious breakfast recipes? try these!
Gluten-Free Blueberry Scones (Starbucks Copycat)
Ingredients
- 2 cups gluten free 1:1 flour, plus more for dusting
- 1/2 cup tapioca flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1½ sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch dice
- 1/2 cup plus 2 tablespoons sugar
- 2 teaspoons lemon zest
- 1/2 cup whole milk Greek yogurt
- 1/4 cup buttermilk, plus more as needed
- 1 teaspoon pure vanilla extract
- 2 large eggs, divided
- 1/2 cup freeze-dried blueberries
- 1/2 cup fresh blueberries
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the gluten-free flour, tapioca flour, baking powder, baking soda, and salt.
- Using a pastry cutter or your fingers, gently work the butter into the dough so it is evenly incorporated and there are small bits of butter suspended throughout the dry ingredients. Transfer the bowl to the freezer while you prepare the rest of the scone mixture.
- In a medium mixing bowl, add the sugar and lemon zest. Using your fingers, massage the lemon zest into the sugar, releasing its oils. Once combined, remove 2 tablespoons of the lemon sugar mixture and set aside.
- To the remaining lemon sugar, add the Greek yogurt, buttermilk, vanilla, and 1 egg. Whisk to combine.
- Remove the bowl of the flour-butter mixture from the freezer. Using a wooden spoon, make a well in the center of the flour and pour the wet ingredients into the well. Mix until just combined.
- Add the freeze-dried blueberries and fresh blueberries, mixing again just until the berries are incorporated. The dough should be sticky with flecks of butter throughout, resembling a biscuit dough. If the dough is too dry, add buttermilk in 1 tablespoon increments as needed. You want the dough to be firm enough to shape on your cutting board.
- Generously flour your cutting board and hands. Tip the dough onto the floured surface and gently pat it into a 9-inch square, adding more flour to your hands and the board as needed so that the dough does not stick.
- Using a sharp knife, cut the dough into quarters, and then slice each quarter diagonally, producing 8 triangular scones. Carefully transfer the scones to the prepared baking sheet, spacing the scones out with at least 2 inches between them. Transfer the sheet to the freezer and chill for 30 minutes.
- Position a rack to the center of your oven. Preheat the oven to 400℉.
- Once chilled, remove the sheet from the freezer. In a small bowl, whisk together the remaining egg and a splash of water. Using a pastry brush, top each scone with a coating of egg wash. Sprinkle the reserved lemon-sugar on top of the scones.
- Transfer the sheet to the oven on the middle rack and bake for 20 to 22 minutes, or until golden brown, crisp, and puffed. Remove from oven, cool slightly, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have any recommendations to make this egg free?
I finally just made these and they are delicious!! They definitely will be a staple in our GF house. My hubby ate two, and he is normally not someone who likes pastries much. I will note that the prep took me a while–a little over an hour to get them to point of putting them in the freezer. I am wondering if I could do all the prep and instead of freezing for 30 minutes, leave them in the refrigerator overnight, so I can put them in the oven first thing in the morning? Thank you!
YES, you could either leave them in the freezer over night and bake from frozen, or just keep covered with saran wrap and in the fridge over night!
I served these on Christmas and they were a hit!
Do you have a recommendation on making these ahead of time? Could you keep them in the freezer overnight instead of for 30 minutes before baking?
yes- absolutely!!! honestly- now I am going to do this for Cady for while she is on maternity leave!!!
Should they go in the freezer or refrigerator if doing overnight? Thank you!
either way works, you can bake them from frozen, just add a few extra minutes to the cook time!
These were delicious, but I froze the dough in scone form on the baking sheet for 35+ minutes, and they still flattened out to the point that it was kind of one big scone on the sheet once done baking. Any suggestions? I live in Colorado – not sure if the altitude was a factor?
Ah yes, I am not an expert in altitude baking but do think this could make a difference!
Maybe the dough was too wet? The dough should be crumbly, so that it just is wet enough to stick together. If that is not the issue, then not sure about the altitude. I have seen conversion charts for time and temp online for baking at high altitudes, so maybe look into that.
I’m addicted to these and eat them almost daily! I wrote earlier in the year that mine spread too much but that is no longer an issue. I freeze them longer before baking and do not spread them out more than an 1/2″ or so on the baking sheet. I suggest making a double batch and freezing them. I reheat at 425 for 13 minutes (I like them browned and crispy on the edges). Great recipe!
Just made these to have on hand for family during our Thanksgiving holidays. Oh my word they are delicious, I can’t wait to share them! I will definitely be making them again!
I love these and I’ve made them several times but they don’t look like yours! They spread no matter how long I chill the dough, as directed and even longer than what you suggested. I did not space them apart for cooking the second time, hoping that that they wouldn’t spread. That worked better than the first time, but they are still flatter than what I think they should be. My baking powder and soda are not old. Any suggestions?
Could you substitute cane sugar with coconut sugar?
I find that coconut sugar has little burnt flavor to it and overly browns the scones. I don’t recommend in this particular recipe.
These are so yummy! I made it with vegan butter and they were perfect. I do believe the calorie count is off by a fair amount (it’s underestimating the actual amount even for me, and my butter was lower calorie than traditional butter, my dried blueberries were unsweetened, I omitted the 2nd egg, and my cane sugar is lower calorie than granulated sugar). I came up with 388 for one of mine with the lower calorie options listed. I only care about macros, but did notice a big calorie discrepancy when tabulating macros, so thought I’d share for anyone who is heeding calories.
Thank you for this! The app we use automatically calculates and should just be used as an estimate so thank you for sharing additional insight.