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One scone on plate with bite taken out of it and crumbs.
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5 from 2 votes

Gluten-Free Blueberry Scones (Starbucks Copycat)

A Gluten-Free remake of Starbucks Blueberry Scones!
Prep Time20 minutes
Cook Time20 minutes
Chill Time30 minutes
Total Time1 hour 10 minutes
Servings: 8 scones


  • 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


  • 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.


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.


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