Blueberry Raspberry Gluten Free Scones


I love scones and February is the perfect time to modify a good recipe. I made Blueberry Raspberry Gluten-Free scones and they are delicious.

My favorite scones are ones that are fluffy and moist. This gluten-free scones recipe is exactly that! The blueberry, raspberry, and orange flavors are my new favorite.

My Favorite Scones Recipe

I love scones, but I don’t like dry and crumbly scones. And I really don’t like overly moist and gooey scones. I sound a little bit like Goldilocks here … not too dry and crumbly, not too moist and gooey. Fluffy and moist scones are just right and my favorite!

I have a go-to scone recipe for scones, my cranberry orange scone recipe. I tinkered with the recipe a bit and this Blueberry Raspberry Scone recipe is absolutely perfect. And, they are gluten-free!

A scone is such a perfect breakfast bite. They are just enough to fill you up, but not too much so that it weighs you down. For Valentine’s Day, I cut my scones with a heart-shaped cookie cutter.

Gluten Free Scones Recipe

I am not a tea drinker, so I drink coffee with my breakfast scones. These new and improved Blueberry Raspberry Gluten-Free scones are good in the morning, with afternoon tea, as a quick nibble in the evening, or even before bed.

Cranberry Orange Scones Gluten Free Recipe
This is my original Cranberry Orange Scone Recipe.

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I wasn’t sure if I would like the orange flavor that is in my original recipe with the blueberries and raspberries. But I left in the orange juice and the orange zest and I am so happy that I did. These flavors blend beautifully.

How to Modify a Recipe

I used to be a little bit afraid of changing a baking recipe. After all, baking is science. But I have made my cranberry orange scones enough times that I felt comfortable experimenting with the recipe and I am so glad I did.

Here is how I changed the original recipe. First, I swapped All-Purpose Flour for Gluten-Free, Measure for Measure flour. There are a gazillion different types of gluten-free flour, but I love to use Measure for Measure.

What Measure for Measure means is that it is truly a measure for measure equal to an All-Purpose flour. The gluten is subtracted and the xantham gum, which is a binding agent is already added.

You don’t need to add or subtract anything from the recipe to get the same result with the same amount of measure to measure flour. In this case, four cups of all-purpose flour are equal to 4 cups of measure to measure gluten-free flour.

If you use regular gluten-free flour (other than Measure for Measure), you have to add xanthan gum.

How to Make Fluffy and Moist Scones

I was worried this would be tricky to figure out. I wanted to create fluffiness and also add just a bit more moisture to the scones. My original recipe called for 1/4 cup heavy cream, 1/3 cup vanilla yogurt, and 3 TBL orange juice.

I swapped almond milk for the heavy cream and doubled the amount of vanilla yogurt from 1/3 cup to 2/3 cup. (Actually, I used the entire container of Silk Almond Milk Vanilla Yogurt which is 5.3 oz, the same as 2/3 cup.)

I used the same amount of orange juice.

What is so interesting is that I swapped the dairy items out for non-dairy, so maybe that contributed to the moist factor. I think that doubling the yogurt also contributed to the fluffy factor. Although I am not exactly sure, I will forever make scones using almond milk and almond milk vanilla yogurt!.

I think these changes to Measure for Measure flour and the changes I made to the cream and yogurt created the perfect scone. As an added bonus, these scones are now gluten-free and dairy-free. I promise you will not miss either.

The last change that I made to my recipe is that I didn’t add the fruit to the dough before rolling it out. I made the dough for the scones and then I scooped out enough dough for one scone, rolled the dough just a little bit on a floured board, then added the blueberries and raspberries by gently pressing them into the dough before I cut the scone.

Because blueberries and raspberries are delicate fruits, I didn’t want to incorporate them into the dough. If I had added the blueberries and raspberries to the dough, they would have disintegrated and made a blue and red mess!

Making scones this way is probably not professional baker protocol, but I am not a professional baker, hee hee hee. They did take a little more time rather than rolling and cutting many at one time, but it wasn’t much.

These scones had wonderful big, juicy, plump blueberries and raspberries in them which was exactly what I was hoping for.

Blueberry Raspberry Gluten Free Scones

Yield: 16

Blueberry Raspberry Gluten Free Scones

Blueberry Raspberry Gluten Free Scones

Fluffy and moist with plump blueberries and raspberries is what makes these scones so incredible. And, they are gluten-free and dairy-free!

Prep Time 20 minutes
Cook Time 14 minutes
Additional Time 34 minutes
Total Time 1 hour 8 minutes


  • Ingredients
  • 4 cups Measure for Measure flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) cold butter (I used Country Crock non-dairy plant based butter)
  • 1/4 cup almond milk
  • 1 egg
  • 1 tsp vanilla
  • 2/3 cup almond milk vanilla yogurt
  • 3 tablespoon orange juice
  • 2 tablespoon orange zest
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • Extra flour for rolling out dough


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  1. In a large bowl whisk together flour, sugar, baking powder and salt.
  2. Add the cold butter to the bowl and cut in with a pastry blender until the pieces of butter until the flour mixture resembles coarse meal.
  3. Add almond milk, egg, vanilla, yogurt, orange juice and orange zest. Mix until combined.
  4. Flour your hands and work the dough into a large ball.
  5. Scoop enough dough for one scone, approximately a small ice cream scoop size.
  6. Gently roll the dough with a rolling pin to begin flattening the dough.
  7. Once the dough is about 1" thick add a few blueberries and raspberries. Gently press the fruit into the dough, enough to secure the berries in the dough, but not so hard that the fruit is crushed.
  8. Cut with cookie cutter into desired shapes.
  9. Place on lined baking sheet and bake 12-16 until golden. (I baked mine with my convection setting, so watch your timing carefully based on how your oven bakes)

So what are you waiting for? These fluffy, moist Blueberry Raspberry Gluten-Free Scones will be a new favorite with your family. They’re easy to make, so give this delicious recipe a try.

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  1. Can’t wait to try the scones. New to Celiac and search for gluten-free recipes. I love the measure to measure flour but I also use gluten-free Baking powder (which I didn’t know existed).

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