Gluten-Free Blueberry Scones (Starbucks Copycat)

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 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!

Paleo Cinnamon Swirl Cake

Grain-Free Pumpkin Loaf

Iced Oatmeal Cookie Bars