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Starbucks’ fans rejoice! These Gluten-Free Blueberry Scones are the Starbucks copycat of your dreams — trust me. Bursting with flavor from fresh lemon zest and blueberries, plus a bit of tang (and protein) from Greek yogurt, these scones are sure to be a hit.

Three scones stacked on top of each other on white plate. Bites taken out of scones.

Y’all love a copycat recipe for your favorite Starbucks items — as seen with my Roasted Red Pepper Egg White Bites — and these Gluten-Free Blueberry Scones are no exception. I know you will absolutely love these as much as Starbucks’ own Blueberry Scone.

We created these homemade versions of the original you typically find behind glass display cases, infusing our version with fresh lemon zest, tangy buttermilk, creamy Greek yogurt, and a crackly, sugar top. Whole scones can seem intimidating but have no fear! If you can make an apple crisp or crumble, you can make these!

Scone ingredients scattered on counter with bowls and kitchen tools.
Can I sub almond flour for the gluten-free flour?

Do not substitute for almond flour, as the scones will not hold their shape!

can I use something other than Greek yogurt?

Crème fraiche or full-fat sour cream are perfect substitutes for the Greek yogurt.

do i really need to rest the dough in the freezer?

Yes! The chill time during this recipe is very important for the scone’s final texture and taste. See the recipe note for more information!

my dough seems dry, what should I do?

The dough should be sticky, but not too dry. If it’s too dry, add buttermilk in 1 tablespoon increments as needed. You will need the dough to be firm enough to form a shape on your cutting board.

Flour and cut butter in large white bowl with other scone ingredients scattered around it. Pastry cutter resting in bowl.

step one: make your flour and butter mixture

To start, combine your flours, salt, baking soda and baking powder in a large bowl. Next, add the cut butter to the flour mixture and work it into the mixture using your hands or a pastry cutter. Place this in the freezer while you prepare the rest of the dough mixture — just trust me!

Lemon zest and sugar combined in a small bowl. Other scone ingredients scatter around the bowl.

Step two: make the lemon-sugar mixture

This mixture will be used in both the scone dough, plus as a topping to the scones. Don’t forget to reserve 2 tablespoons for topping!

Buttermilk pouring into bowl of lemon zest and sugar mixture.
Egg, vanilla extract, and greek yogurt in bowl with  the lemon zest, sugar, and buttermilk. Not stirred.
Egg, vanilla extract, and greek yogurt in bowl with the lemon zest, sugar, and buttermilk. Whisked to combine with whisk in bowl.

step three: combine the wet ingredients

To the lemon-sugar mixture not reserved for topping, add the buttermilk, egg, vanilla extract, and Greek yogurt. I love the tang (and small amount of protein) that the Greek yogurt adds to these.

Bowl of dry ingredients and butter with wooden spoon in the center.
Bowl of dry ingredients and butter with wet ingredients poured in the center.
Final scone dough in large bowl on neutral background. Scattered ingredients around the bowl.

step four: form the dough

Remove the flour-butter mixture from the freezer and make a small well in the center. Add the wet ingredients plus the fresh and freeze dried blueberry. Mix until the dough is well combined and resembles a biscuit dough.

Scone dough cut into 8 triangles on floured surface.

step five: cut scones, freeze, and bake

Once your dough is formed, cut into triangles then chill in the freezer for 30 minutes. After they are chilled, brush the tops of the scones with an egg wash and sprinkled with the reserved lemon zest and sugar mixture. Bake until the scones are golden!

Close up of baked blueberry scone on coolling rack.

I hope y’all love these Gluten-Free Blueberry Scones alongside your morning coffee!

One scone on plate with bite taken out of it and crumbs.
5 from 6 votes

Gluten-Free Blueberry Scones (Starbucks Copycat)

A Gluten-Free remake of Starbucks Blueberry Scones!
Prep: 20 minutes
Cook: 20 minutes
Chill Time: 30 minutes
Total: 1 hour 10 minutes
Servings: 8 scones

Ingredients 

  • 2 cups gluten free 1:1 all-purpose flour
  • ½ cup tapioca flour
  • ¼ teaspoon kosher salt
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ sticks cold unsalted butter (12 tablespoons)
  • ½ cup plus 2 tablespoons sugar
  • 2 teaspoons fresh lemon zest
  • ¼ cup buttermilk
  • ½ cup whole milk Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 large eggs, divided
  • 1/2 cup freeze dried blueberries
  • ½ cup fresh blueberries

Instructions 

  • Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, whisk together the gluten-free flour, tapioca flour, kosher salt, baking powder, and baking soda. Cut the butter into pea size cubes and add to the flour mixture. 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 the 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 buttermilk, Greek yogurt, vanilla extract, 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 in 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 will need the dough to be firm enough to form a shape on your cutting board.
  • Generously flour your board and hands. Tip the dough onto the floured surface, and begin to gently pat it into a 9” x 9” 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” between them. Transfer the sheet to the freezer and allow to 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, add the remaining egg and a splash of water. Whisk to combine. 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 about 20-22 minutes, or until golden, crisp, and puffed. Remove from oven, cool sligthly, and enjoy.

Notes

Freezer Note: You may wonder why you are putting the flour and butter mixture into freezer. This is to ensure the butter is somewhat combined with the dry ingredients but becomes nice and solid to help with the final scone texture.
Flour Note: Any 1:1 or “Cup-for-Cup” gluten free flour blend will work here. Do not substitute for almond flour, as the scones will not hold their shape. 
Storage Notes: Store in an air-tight container on the counter for up to 3 days.

Nutrition

Calories: 245kcal, Carbohydrates: 51g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 43mg, Sodium: 297mg, Potassium: 129mg, Fiber: 5g, Sugar: 21g, Vitamin A: 82IU, Vitamin C: 2mg, Calcium: 143mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 8 scones
Calories: 245


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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24 Comments

  1. 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!

    1. I find that coconut sugar has little burnt flavor to it and overly browns the scones. I don’t recommend in this particular recipe.

  2. 5 stars
    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.

    1. 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.