Gluten-Free Very Berry Scones

Gluten-free scones

Getty Images / Lara Hata

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 10 servings
Yield: 8 to 10 scones
Nutrition Facts (per serving)
241 Calories
12g Fat
30g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 241
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 367mg 16%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 7g
Protein 5g
Vitamin C 2mg 12%
Calcium 103mg 8%
Iron 2mg 10%
Potassium 112mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A mug of tea and a warm, fresh-out-of-the-oven scone on a rainy afternoon sounds dreamy, right? 

That dreamy image can become a reality with these gluten-free very berry scones. These scones are gluten-free, but you would never guess. Each bite is bursting with fresh berries for fluffy, doughy breakfast goodness with every bite. 

Instead of forming the scones into traditional triangles, we dolloped the scone batter into mounds on the baking sheet for a more rustic appearance (and to get the scones into the oven faster so we could enjoy them faster).


  • 2 cups gluten-free all-purpose flour

  • 1/4 cup sugar

  • 2 1/2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 3/4 teaspoon xanthan gum (omit if your gluten-free flour mixture already includes this)

  • 1/2 teaspoon baking soda

  • 1/2 cup ground flax

  • 1/2 cup blueberries, fresh, washed, and patted dry

  • 1/2 cup raspberries, fresh, washed, and patted dry

  • 1/2 cup (4 ounces) cold unsalted butter, cut into small pieces

  • 1/2 cup nonfat Greek yogurt

  • 3/4 cup unsweetened soy milk, or other nondairy milk, or regular milk

  • 1 teaspoon ground cardamom, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 425 F, and lightly spray a baking sheet with cooking spray.

  3. Combine dry ingredients together in a large mixing bowl. Add small pieces of butter, and cut into the flour with a fork or pastry cutter until coarse crumbs form.

  4. Whisk yogurt and milk together in a separate bowl until blended. Gradually add the wet mixture to the bowl of butter and flour, combining until a dough forms.

  5. After the dough reaches consistency, gently fold in the fruit.

  6. Dollop the scone batter into 2 to 3-inch mounds on the baking sheet, leaving ample room between each scone. 

  7. Sprinkle each scone with cardamom, and place in the oven. Bake for 15 minutes until golden brown and toothpick inserted in the center comes out clean.

  8. Cool scones on a wire rack.

  9. Enjoy immediately, or store in an airtight container once completely cooled.


  • For a flair of fall flavor, garnish each scone with a dusting of ground cardamom for a touch of spice that pairs well with the berries. 
  • Enjoy the scones warm out of the oven with a pad of butter or a hearty spoonful of berry-packed jam.
  • Rainy days need never be dreary and dull again. Make a large batch of these scones and store in an air tight container to enjoy throughout the week, even if the sun shines through.
  • Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels - not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.