Gluten-Free Blueberry Scones (Starbucks Copycat)

One scone on plate with bite taken out of it and crumbs.

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4.84 from 12 votes

Gluten-Free Blueberry Scones (Starbucks Copycat)

Prep Time20

Cook Time20

Chill Time30

Total Time1 10

Course: Breakfast

Servings: scones

Author: Alex Snodgrass

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

Storage Notes: Store in an airtight container on the counter for up to 3 days.

Nutrition