Gluten-Free Lemon Blueberry Scones

Make the most lovely and delicious Gluten-Free Lemon Blueberry Scones!

One of my favorite recipes are these Blueberry Scones, and this time we added a lemon touch and goodness…they didn’t last long! These Gluten-Free Lemon Blueberry Scones plus an Iced Mocha are the perfect summer pairing!

All you need for these scones to give them some lemon touch is just one lemon, plus they are wonderful with fresh blueberries.

How do you make gluten-free scones?

These lemon blueberry scones can be made gluten-free with one simple swap of flour.  For these to be gluten-free, use a 1:1 gluten-free all-purpose flour such as Better Batter.

If you do not have Better Batter, you can also use your favorite 1:1 flour, I prefer Better Batter and have used it for years, so that’s my go-to for this recipe.

Other flours that work well for this are King Arthur and Cup4Cup.

Tips for Making Gluten-Free Lemon Blueberry Scones:

These are best made hand-mixed and using a pastry blender works well too.  This would be similar to what you would use if you were making biscuit dough. 

It’s important to carefully cut the butter into the batter, it will need to be nice and crumbly, then you will add in the wet ingredients bringing together both the wet and dry ingredients into a ball of dough.

The butter should be very cold, not softened.  This recipe also uses buttermilk, you can check out these easy ways to make buttermilk with what you have as well. 

Use the juice from a lemon and then use a zester to zest the outside of the lemon to add to your batter too.

After you have the batter shaped, it’s best to cut it with a pizza cutter into 8 slices. The sliced scones will chill for a bit in the fridge and then it’s time to bake.

Once they are baked you can drizzle them with some icing and it’s even great to add a little lemon juice to it too!

Are you ready for a bite? Enjoy these beautiful and delightful Gluten-Free Lemon Blueberry Scones!

Created by: Kristy Still

Gluten-Free Lemon Blueberry Scones

Course Recipes

Cuisine American

Servings 8 Scones

Make delicious Gluten-Free Lemon Blueberry Scones with fresh, simple ingredients!

Print Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

  

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• 2 Cups All-Purpose Flour or Gluten-Free All-Purpose Flour
• 1/3 Cup Granulated Sugar
• 1/2 Tsp Salt
• 1 Tbsp Baking Powder
• 1/2 Cup 1 Stick Unsalted Butter, Grated and very cold or frozen
• 1/2 Cup Buttermilk or Cream plus more for brushing on top
• 1 Large Egg
• 2 Tsp Vanilla Extract
• 3 Tbsp Lemon Juice (Whole Lemon Juiced)
• 2 Tbsp Lemon Zest (Fully zest the whole lemon)
• 1 Cup Fresh Blueberries Frozen works too

Vanilla Glaze

• 1 Cup Powdered Sugar
• 3 Tbsp Milk More if Needed
• 1/2 Tsp Vanilla
• 1/4 Tsp Lemon Juice (Optional)

Instructions

• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
• In a small bowl, whisk together the eggs, buttermilk or cream, vanilla, and juice from the whole lemon along with lemon zest from the whole lemon.
• Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
• The mixture should be well combined and hold together in a ball.
• Sprinkle a small amount of flour onto parchment paper or the counter.
• Press dough into 8-inch circle, about 3/4 inch thick.
• Brush the top with additional buttermilk or cream.
• Sprinkle with a touch of sugar.
• Using a sharp knife, cut the circle into 8 wedges (pie shape).
• Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave about a few inches between each scone to expand.
• Place in the fridge for 15-30 minutes.
• Preheat the oven to 400*F.
• Bake for 20-25 minutes or until golden brown.
• Remove from the oven and cool slightly.
• Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
• Drizzle over the scones and serve.
• Store leftovers in an airtight container.

Notes

The only swap needed to make these gluten-free is gluten-free all-purpose flour. If you do not need these gluten-free, then you can use regular all-purpose flour.

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 62g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 377mg | Fiber: 2g | Sugar: 25g

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