Overview
These gluten-free lemon blueberry scones are tender, lightly sweet, and bursting with fresh citrus flavor and juicy berries. They’re perfect for breakfast, brunch, or an afternoon treat. The texture is flaky on the outside and soft inside—just like classic scones, but without gluten.
Ingredients
Dry Ingredients
- 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115 g) cold unsalted butter (or dairy-free butter), cubed
- 2/3 cup (160 ml) buttermilk (or dairy-free milk + 1 tsp lemon juice)
- 1 large egg
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Add-ins
- 1 cup (150 g) fresh or frozen blueberries (do not thaw if frozen)
Optional Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Equipment
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Measuring cups/spoons
- Whisk
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Gluten-free flour
- Sugar
- Baking powder
- Baking soda
- Salt
Make sure everything is evenly combined to ensure proper rise and texture.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
Tip: Keeping butter cold is key for flaky scones.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together:
- Buttermilk
- Egg
- Lemon zest
- Lemon juice
- Vanilla extract
Mix until smooth.
Step 5: Form the Dough
Pour the wet mixture into the dry ingredients. Gently stir until just combined.
Fold in the blueberries carefully to avoid crushing them.
Important: Do not overmix. Gluten-free dough can become dense if overworked.
Step 6: Shape the Scones
Transfer the dough onto a lightly floured surface (use gluten-free flour). Pat it into a circle about 1 inch thick.
Cut into 8 equal wedges (like a pizza).
Alternatively, you can shape into small rounds using a cutter.
Step 7: Chill (Optional but Recommended)
Place the shaped scones onto the prepared baking sheet and chill in the fridge for 15–20 minutes. This helps maintain structure and improves texture.
Step 8: Bake
Bake in the preheated oven for 18–22 minutes, or until:
- Tops are lightly golden
- Edges are set
- A toothpick inserted comes out clean
Step 9: Cool
Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 10: Add Lemon Glaze (Optional)
Whisk together powdered sugar, lemon juice, and zest until smooth.
Drizzle over cooled scones for extra sweetness and citrus flavor.
Tips for Success
- Use a high-quality gluten-free flour blend with xanthan gum for best structure.
- If your blend doesn’t include xanthan gum, add 1/2 teaspoon.
- Keep all ingredients cold, especially butter.
- Do not overwork the dough.
- If using frozen blueberries, mix them in straight from the freezer.
Storage
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Up to 5 days
- Freezer: Freeze baked scones for up to 2 months
Reheat in oven at 300°F (150°C) for 10 minutes.
Nutritional Information (Per Scone)
(Approximate, based on 8 servings, without glaze)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Carbohydrates | 32 g |
| Protein | 4 g |
| Fat | 11 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Cholesterol | 45 mg |
| Sodium | 220 mg |
| Calcium | 90 mg |
| Iron | 1.2 mg |
With Lemon Glaze (Optional)
- Calories increase to ~290 kcal
- Sugar increases to ~18 g
Variations
- Dairy-Free: Use plant-based butter and milk
- Vegan: Replace egg with flax egg (1 tbsp flaxseed + 2.5 tbsp water)
- Low Sugar: Reduce sugar or use a natural sweetener
- Extra Flavor: Add poppy seeds or a pinch of cardamom
Serving Suggestions
Serve warm with:
- Butter or dairy-free spread
- Lemon curd
- Honey or jam
- Tea or coffee
These gluten-free lemon blueberry scones strike a perfect balance between tangy, sweet, and buttery flavors while maintaining a light, tender crumb.
