On weekends fill the kitchen with the aroma of these Gluten-Free Lemon Blueberry Scones. They are made with gluten-free flours and make a tender, flaky scone with flavors of blueberries and lemon. The scones are covered in a simple lemon glaze.
These Gluten-Free Lemon Blueberry Scones are ideal for breakfast or snacks.
These scones would be great for brunches and special brunches like Mother’s Day and Easter.
These Gluten-Free Lemon Blueberry Scones would be great for baking for gifts for neighbors and friends.
They’re so popular you’ll love baking them weekly for your family. Keep leftovers in an airtight container.
In less than an hour, you’ll have soft, flaky, warm Gluten-Free Lemon Blueberry Scones covered in a lemon glaze ready to enjoy!
HOW TO MAKE GLUTEN-FREE LEMON BLUEBERRY SCONES
Gluten-free flours are blended together and mixed with frozen butter to make a flaky scone dough and then mixed with blueberries and baked until golden brown for a delicious snack or breakfast the whole family will enjoy!
Are you ready to get started?
You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.
KITCHEN TOOLS YOU MAY NEED
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- Measuring Spoons – I LOVE my set of these!
- Parchment Paper
- Cookie Sheet
- Large Mixing Bowl
- Wooden Spoon
- Rubber Spatula
GLUTEN-FREE LEMON BLUEBERRY SCONE INGREDIENTS
This fun and easy Gluten-Free Lemon Blueberry Scones recipe uses everyday kitchen staples to create a delicious breakfast or snack your family will love.
All you need is:
- frozen unsalted butter
- gluten-free all-purpose baking flour
- almond flour
- granulated sugar
- some baking powder
- a few lemons
- vanilla extract
- powdered sugar
GLUTEN-FREE LEMON BLUEBERRY SCONE RECIPE INSTRUCTIONS
Preheat the oven to 400 degrees.
Begin by whisking the gluten-free all-purpose flour, almond flour, granulated sugar, lemon zest, salt, and baking powder in a large mixing bowl.
To the bowl, add diced frozen butter and mix with the dry mixture.
Create a well and add buttermilk, an egg, and vanilla. Mix until almost incorporated.
Add blueberries. Mix gently until incorporated.
Spray a parchment-lined baking sheet with nonstick baking spray.
Add mixture to the center and form into a circle.
Using a knife or bench scraper, cut slices, but not all the way through. Brush with an egg wash or milk.
Bake in the oven until golden brown.
Remove from oven and let rest.
Next, make the lemon glaze.
Add all the glaze ingredients to a bowl and mix until smooth.
Drizzle over scones.
In less than an hour, you’ll have flavorful homemade scones that are sure to become a new favorite!
GLUTEN-FREE LEMON BLUEBERRY SCONES TIPS AND QUESTIONS
If you’ve never made a gluten-free scone, don’t worry! Below are some common questions and helpful tips.
Hopefully, this will answer any questions you may have. If not, feel free to ask in the comments and I’ll answer the best I can.
HOW LONG DOES IT REALLY TAKE TO MAKE GLUTEN-FREE LEMON BLUEBERRY SCONES?
This Gluten-Free Lemon Blueberry Scone recipe takes approximately 48 minutes. TOTAL.
- About 5 minutes of prep time
- Close to 15 minutes to create the dough
- Around 15 minutes to bake until golden brown
- 10 minutes to cool the scones and make the glaze
- 3 minutes to glaze the scones
HOW DO I STORE GLUTEN-FREE LEMON BLUEBERRY SCONES?
You can store Gluten-Free Lemon Blueberry Scones in an airtight container in a cool place for up to 3 days or in your freezer for up to 3 months.
Simply reheat in the microwave or toaster oven until warm or enjoy at room temperature.
CAN I USE MORE GLUTEN-FREE ALL-PURPOSE FLOUR INSTEAD OF ALMOND FLOUR?
No, you cannot switch gluten-free all-purpose flour for almond flour.
Almond flour is a unique flour and it helps to add bulk to a recipe.
This recipe is designed to use almond flour and will not work out the same if you skip it.
CAN I USE FROZEN BLUEBERRIES INSTEAD OF FRESH BLUEBERRIES?
Yes, you can use frozen blueberries instead of fresh blueberries to make lemon blueberry scones.
The recipe will still work out great.
CAN I USE STORE-BOUGHT LEMON JUICE INSTEAD FRESH LEMON JUICE?
You can use store-bought lemon juice instead of fresh lemon juice in this recipe.
You will not be able to add the lemon zest since you will not be using a fresh lemon.
The recipe will still work out great without lemon zest.
CAN I MAKE GLUTEN-FREE LEMON BLUEBERRY SCONES AHEAD OF TIME?
Yes, you can easily make Gluten-Free Lemon Blueberry Scones the day before serving.
Simply reheat in the microwave or toaster oven until warm and serve immediately or serve at room temperature.
WHAT GOES WELL WITH GLUTEN-FREE LEMON BLUEBERRY SCONES?
Gluten-Free Lemon Blueberry Scones go well with a wide variety of breakfast recipes and drinks. These recipes would be great to serve together.
Some of my personal favorites include:
- Keto Mocha Coffee
- Pumpkin Spice Latte
- Slow Cooker Apple-Cinnamon Oatmeal
- Breakfast Tortilla
- AirFryer Frittata
WHAT ELSE CAN I ADD TO THIS GLUTEN-FREE LEMON BLUEBERRY SCONE RECIPE?
This simple Gluten-Free Lemon Blueberry Scone recipe not only tastes great, but it’s also incredibly versatile.
Try using mixed berries instead of only blueberries. YUM!
GLUTEN-FREE LEMON BLUEBERRY SCONES RECIPE
- ½ cup diced frozen unsalted butter
- 2 cups Gluten-Free All-Purpose Baking Flour
- 1 cup almond flour
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- ½ tsp salt
- 1 egg
- 1 cup blueberries Zest and juice of one lemon
- 1 tsp vanilla
- 2/3 cup buttermilk
- 1 egg + 1 tsp water, egg wash or 2 tbsp milk
- Glaze Ingredients
- ½ cup powdered sugar
- Juice of half a lemon
- ½ tsp vanilla
- Preheat the oven to 400 degrees.
- Begin by whisking the gluten-free all-purpose flour, almond flour, granulated sugar, lemon zest, salt, and baking powder in a large mixing bowl.
- To the bowl, add diced frozen butter and mix with the dry mixture.
- Create a well and add buttermilk, an egg, and vanilla.
- Mix until almost incorporated.
- Add blueberries. Mix gently until incorporated.
- Spray a parchment-lined baking sheet with nonstick baking spray.
- Add mixture to the center and form into a circle.
- Using a knife or bench scraper, cut 8 slices, but not all the way through.
- Brush with an egg wash or milk.
- Bake in the oven for 12-15 mins or until golden brown.
- Remove from oven and let rest for 5-10 mins.
Make the lemon glaze.
- Add all the glaze ingredients to a bowl and mix until smooth.
- Drizzle over scones.
Using a grater to grate frozen butter is quicker than chopping up frozen butter. This is recommended for people with stiff joints or smaller children.
The mix should not be too loose. While it will still bake up, it will be more cake-like than scone-like.
Amount Per Serving: Calories: 383Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 101mgSodium: 600mgCarbohydrates: 43gFiber: 3gSugar: 26gProtein: 8g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
I hope you enjoy this yummy homemade scone recipe as much as my family does!
If you get a chance to try it, let us know! Leave us a comment below, or share it with a picture on Instagram or Facebook! Don’t forget to tag us @kelly_reci_ and use the hashtag #Kellysthoughtsonthings so we can see what amazing meals you are cooking up!