Gluten Free Lemon Blueberry Scones are a bright and flavorful treat made for anyone craving a sweet, gluten-free pastry. With zesty lemon, juicy blueberries, and a buttery texture, these scones are simple to make and perfect for breakfast or a snack.
Helpful Tips for Making Gluten Free Lemon Blueberry Scones
Use the Right Gluten-Free Flour Blend
A high-quality gluten-free flour blend is the key to perfect Lemon Blueberry Scones. Not all gluten-free flours are created equal; some absorb more moisture, while others produce a grainy texture. Using a trusted blend like Namaste’s gluten-free flour ensures the right balance of structure and softness. These blends usually include rice flour, tapioca starch, and xanthan gum to mimic the texture and binding properties of regular wheat flour.
If your blend doesn’t include a binding agent like xanthan gum or guar gum, add about 1/2 teaspoon per cup of flour to improve texture and hold.
Incorporate Cold Butter for Flakiness
Cold butter is non-negotiable. Cut it into small cubes and work it into the flour with your fingertips, creating flat sheets of butter. This smearing technique forms layers, and those layers puff up in the oven to give scones their signature flakiness. You want visible butter streaks in the dough—it’s a sign you’re doing it right.
Keep your butter, buttermilk, and egg chilled until you’re ready to mix.
Fold in Blueberries Gently
Fresh blueberries add juicy bursts of flavor, but their delicate nature requires gentle handling. Fold them into the dry mix before adding liquids to prevent them from breaking apart. If using frozen berries, don’t thaw them first; mix them in frozen to prevent bleeding and sogginess.
Pat and Cut the Dough Carefully
After mixing, gently shape the dough into a thick disc, about 1½ inches deep, and slice into triangles using a sharp knife. Be careful not to overwork the dough; doing so can result in dense, tough scones. Place each piece slightly apart on a parchment-lined baking sheet to allow for even baking.
Brush with Buttermilk for a Golden Top
Brushing the tops with buttermilk adds richness and promotes browning. Don’t skip this step; it helps create that lightly crisp, golden crust you expect from a bakery-style scone.
Serving Suggestions
These gluten free lemon blueberry scones are ideal companions to your morning coffee or tea. I love pairing them with classic clotted cream and a dollop of jam for an extra touch of indulgence.
Storage Instructions
Place the scones in an airtight container to preserve their freshness. Before serving again, warm them up in the microwave or oven.
You can also freeze the scones before baking. Simply arrange the cut dough pieces on a parchment-lined baking sheet and flash-freeze for about 30 minutes. Once frozen, transfer the scones to a freezer-safe bag for convenient storage. When you’re ready to bake, place the frozen scones straight onto the oven rack at 425°F (220°C) and bake for 15–20 minutes. Baking times may vary, so watch them closely to avoid overbaking.
FAQs: Gluten Free Lemon Blueberry Scones
Which gluten-free flour is best for scones?
The best results come from a high-quality gluten-free flour blend made with rice flour, tapioca starch, and xanthan gum. This combination mimics the texture and elasticity of traditional wheat flour, resulting in tender, flaky scones.
What does lemon do to scones?
Lemon adds a bright, tangy flavor that enhances the overall taste and balances the sweetness. It also helps tenderize the scone dough slightly, contributing to a moist and light texture.
Can you use gluten-free flour in lemonade scones?
Yes, gluten-free flour blends can be used to make lemonade scones successfully. Just be sure to use a blend designed for baking that includes binding agents like xanthan gum to provide structure.
What is the secret to making good scones?
Gently handling the dough is essential; overmixing or overworking can lead to dense, heavy scones instead of light and flaky ones. Using cold ingredients, a good flour blend, and incorporating a touch of acid (like lemon juice or buttermilk) also helps create tender, flavorful scones.
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Gluten Free Lemon Blueberry Scones
Gluten Free Lemon Blueberry Scones made easy, soft, flaky, and bursting with flavor. Try this top-rated 2025 gluten-free scone recipe now!
Ingredients
- 2 cups gluten-free flour
- 1 Tablespoon lemon zest
- 1 Tablespoon baking powder
- 1/2 Teaspoon baking soda
- 8 Tablespoons of salted butter
- 1 cup fresh blueberries, see notes
- 1/3 cup honey
- 1 egg
- 1/4 cup buttermilk plus 2 Tablespoons to brush the tops
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon almond extract
Lemon Glaze:
- 6 Tablespoons coconut butter
- 2 Tablespoons honey
- 2 Tablespoons freshly squeezed lemon juice
- 3 to 4 drops of almond extract, about 1/2 of 1/4 Teaspoon
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Whisk together the gluten-free flour, lemon zest, baking powder, and baking soda in a large mixing bowl until evenly combined.
- Cut the cold butter into small chunks and add them to the dry ingredients. Using your fingertips or the palms of your hands, work the butter into the flour with a gentle smearing motion. This technique helps form the buttery layers that give scones their flaky texture. Aim to work quickly (within 3–4 minutes) so the butter stays cold. It’s okay to leave some visible pieces of butter; these will melt during baking and create a beautifully flaky texture. Stir in the fresh blueberries once the butter is incorporated, then set the bowl aside.
- In a separate bowl, mix the honey (gently warmed if too thick), egg, 1/4 cup buttermilk, vanilla extract, and almond extract until smooth and well combined.
- Pour the wet mixture over the flour and butter mixture. Stir gently until just combined—avoid overmixing.
- Transfer the dough to a lightly floured surface. Pat or roll it into a round disk about 1 1/2 inches thick and roughly 10–12 inches in diameter. Cut the dough into 8 even wedges with a sharp knife, then arrange them on the lined baking sheet, leaving space between each piece for spreading. Brush each scone with the remaining 2 tablespoons of buttermilk.
- Bake for 15–18 minutes, or until the scones are lightly golden, puffed up, and just baked through in the center.
- Allow the scones to cool on a wire rack for at least 20 minutes before adding the glaze.
- To make the glaze, add all the ingredients to a small saucepan and warm over low heat. Stir until the coconut butter is melted and everything is smooth. Take the glaze off the heat and either pour it into a squeeze bottle for a tidy zigzag finish or simply drizzle it over the cooled scones with a spoon.
- Enjoy fresh, or freeze leftovers and reheat gently before serving.
Notes
Fresh blueberries are ideal for scones, as they hold their shape and color beautifully. While frozen berries can be used, their juices may tint the dough a greyish hue, less visually appealing, but still just as tasty.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 383mgCarbohydrates: 47gFiber: 3gSugar: 19gProtein: 5g
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