Starbucks-Style Gluten-Free Blueberry Scones

These Gluten-Free Blueberry Scones are a home-baked copy of the Starbucks-style scone you crave. Bright lemon zest and juicy fresh blueberries give each scone a fresh summer flavor, while tangy Greek yogurt and a touch of buttermilk keep the texture tender and slightly moist. A sprinkling of sugar on top creates a crackly finish that makes these scones irresistible for busy weekday mornings or relaxed weekend brunches.

If you enjoy copycat recipes, this one delivers the familiar bakery-style scone while using a gluten-free 1:1 flour blend so more people can enjoy it. This version boosts the original with fresh lemon zest for brightness, a mix of whole and freeze-dried blueberries for both texture and concentrated fruit flavor, and Greek yogurt for a bit of protein and pleasant tang. The result is an approachable scone recipe that yields eight tender, golden, triangular scones with a delightful sugar crust.

Step-by-step overview

Step one: Prep the baking sheet

Line a large baking sheet with parchment paper and set it aside so it’s ready when the scones are shaped.

Step two: Combine the dry ingredients

In a large bowl, whisk together 2 cups gluten-free 1:1 flour, 1/2 cup tapioca flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt until evenly blended.

Step three: Work in the butter

Add 1½ sticks (12 tablespoons) of cold, unsalted butter cut into 1/2-inch dice. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until there are small, pea-sized bits of butter throughout. These butter bits are essential for flaky texture. Place the bowl in the freezer while you prepare the wet ingredients.

Step four: Make the lemon-sugar

In a medium bowl, combine 1/2 cup plus 2 tablespoons sugar with 2 teaspoons lemon zest. Rub the zest into the sugar with your fingers to release the citrus oils and intensify the lemon flavor. Remove 2 tablespoons of this lemon sugar and set it aside for sprinkling on the scones later.

Step five: Combine the wet ingredients

To the remaining lemon-sugar, add 1/2 cup whole-milk Greek yogurt, 1/4 cup buttermilk, 1 teaspoon pure vanilla extract, and 1 large egg. Whisk until smooth and well combined.

Step six: Bring the dough together

Remove the flour-butter mixture from the freezer. Make a well in the center and pour in the wet mixture. Stir gently with a wooden spoon until just combined. The dough should be shaggy and slightly sticky with visible flecks of butter.

Step seven: Add the blueberries

Fold in 1/2 cup freeze-dried blueberries and 1/2 cup fresh blueberries, mixing only until the fruit is distributed. The freeze-dried berries add intense blueberry flavor and a pretty speckled color; the fresh berries add juicy pockets of fruit. If the dough seems too dry to shape, add additional buttermilk 1 tablespoon at a time until it becomes pliable but still firm enough to pat out.

Step eight: Shape the scones

Generously flour a cutting board and your hands. Turn the dough out onto the board and gently pat it into a 9-inch square, adding flour as needed to prevent sticking. Use a sharp knife to cut the square into quarters, then cut each quarter diagonally to yield eight triangular scones. Transfer the wedges to the prepared baking sheet, leaving at least 2 inches between each. Freeze or chill the tray for 30 minutes — this firming step helps the scones rise and keeps their shape during baking.

Step nine: Preheat the oven

Place a rack in the center of the oven and preheat to 400°F (200°C).

Step ten: Egg wash and sprinkle

Whisk the remaining egg with a splash of water. Brush each chilled scone lightly with the egg wash, then sprinkle the reserved lemon-sugar on top for a glossy, crackly finish.

Step eleven: Bake

Bake on the center rack for 20–22 minutes, or until the scones are golden brown, crisp on the outside, and puffed. Allow to cool slightly on a wire rack before serving. These scones are best the day they’re made but will keep in an airtight container at room temperature for up to 3 days.

Recipe details

Prep time: 20 minutes • Cook time: 20 minutes • Chill time: 30 minutes • Total: about 1 hour 10 minutes • Servings: 8 scones

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

1. Line a large baking sheet with parchment paper.
2. Whisk together the flours, baking powder, baking soda, and salt in a large bowl.
3. Cut the cold butter into the dry mixture until small pieces remain; chill the bowl in the freezer.
4. Mix sugar and lemon zest, reserve 2 tablespoons for topping, then whisk the remaining sugar with yogurt, buttermilk, vanilla, and one egg.
5. Make a well in the chilled flour mixture and add the wet ingredients; stir until just combined.
6. Fold in freeze-dried and fresh blueberries, adding buttermilk by tablespoonfuls if the dough is too dry.
7. Pat dough into a 9-inch square on a floured board and cut into eight triangles. Chill on the baking sheet for 30 minutes.
8. Preheat oven to 400°F. Brush scones with egg wash, sprinkle lemon-sugar on top, and bake 20–22 minutes until golden and puffed. Cool slightly and serve.

Recipe FAQs

Storage notes

Store baked scones in an airtight container at room temperature for up to 3 days. Reheat briefly in a warm oven for best texture.

Nutrition (per scone, approximate)

Calories: 396 kcal; Carbohydrates: 51 g; Protein: 6 g; Fat: 20 g; Saturated fat: 11 g; Fiber: 5 g; Sugar: 21 g. (Nutrition information is an approximation.)

If you try these Gluten-Free Blueberry Scones, leave a comment to share your results and any tweaks you made. They pair beautifully with coffee or a pot of tea and are a dependable, delicious option when you want a bakery-style treat at home.