These buttery Gluten-Free Blueberry Scones are bursting with blueberries and drizzled with a tangy lemon glaze. These are the perfect treat for breakfast, brunch or snacks any time of day.
Why You'll Love This Recipe
- These scones are gluten-free, but because I used a measure-for-measure gluten-free flour blend, you can easily make the recipe with regular flour if you choose.
- These are tender and flaky, with a crunchy exterior
- They're chock full of luscious blueberries
- A lemony glaze adds a finishing touch and compliments the blueberries to perfection.
- Gluten-Free Scones are easy to make!
Best Gluten-Free Flour For Baking?
No two gluten-free flour blends are exactly alike, so it's a good idea to try a few different blends to find one that you like.
There are now plenty of measure-for-measure blends available, which makes life much simpler because you can often just replace the wheat flour in recipes.
Some of the blends contain xanthan gum, which is a natural ingredient that provides elasticity and fluffiness to gluten-free baked goods. However, if your blend does not contain the gum you can also buy it separately and add it to your recipe.
A few brands, like the one I used in this recipe, contain milk powder, so watch for that if you are dairy-free or vegan.
Ingredients You'll Need
- Gluten-Free Flour Blend: As mentioned above, no two gluten-free flour blends are exactly the same. For this reason, I can only vouch for the one that I used to make this recipe: Cup4Cup. Please be aware that this brand contains milk powder if you are dairy-free. And, if gluten is not a problem for you, you can use regular all-purpose flour, too.
- Blueberries: For this recipe, I used thawed frozen blueberries, but you can use an equal amount of fresh blueberries, or even dried blueberries.
- Butter: I used regular salted butter for this recipe.
- Buttermilk: I don't usually have buttermilk on hand, so I make my own substitute by adding a tablespoon of lemon juice to one cup of any milk, which for this recipe is almond milk.
- Sugar: Just a small amount of sugar is all that's needed here because the blueberries and lemon glaze add their own sweetness.
How to Make It: Step by Step
Make the Scones
- Whisk together the dry ingredients.
- Cut in the butter using a pastry blender.
- Stir in the blueberries and sugar.
- Add egg and buttermilk and combine.
- Shape into a rectangle, then cut into triangles
Make the Glaze
- Stir powdered sugar and lemon juice together until smooth.
- Drizzle or spread the glaze on the scones.
Tips For Gluten-Free Baking
- Measuring: Because gluten-free flour blends tend to be finer than wheat flour, they pack differently. So it's important to spoon the flour into your measuring cup rather than scoop it directly.
- Mixing: When mixing scones and muffins made with wheat flour you want to avoid overmixing. When using gluten-free flour blends, it's ok and even beneficial to really mix well. This will give the batter more rise.
- Cold Ingredients: For the flakiest scones, butter, eggs, milk, and blueberries should be cold, so keep them in the fridge until you are ready to use them.
- Handling: Handle the dough as little as possible to avoid warming it. If the scones go into the oven cold they will keep their shape instead of spreading.
- Sticky Dough: Don't be alarmed if your dough is quite sticky. Gluten-free flour behaves differently, so you will need extra flour for your work surface and hands when patting out, shaping, and cutting the dough.
- Baking powder: Be sure to use gluten-free baking powder if you need the scones to be gluten-free. (Not all baking powder brands are gluten-free).
These gluten-free blueberry muffins can very easily be gluten-free any fruit muffins! Just replace the blueberries with an equal amount of another fruit. Some suggestions:
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important!
More Delicious Gluten-Free Baking:
- Gluten-Free Carrot Cake
- Meyer Lemon Curd Tart (Gluten-Free)
- Pumpkin Pecan Muffins (Gluten-Free)
- Apple Ricotta Cake (Gluten-Free Cake)
- Cherry Almond Clafoutis (Gluten-Free)
Gluten Free Blueberry Scones
- 2 ¼ cups gluten-free all-purpose flour plus more for dusting the work surface
- 2 teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ⅓ cup butter cold
- ½ cup sugar
- 1 cup blueberries
- 1 egg large
- ½ cup buttermilk *see notes
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 2 tablespoon lemon juice
- Preheat the oven to 375°. Line a baking sheet with parchment paper
- Whisk together the flour, baking powder, and salt in a large bowl.
- Using a pastry blender or two butter knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- Stir in the sugar and blueberries.
- In a small bowl, beat the egg, buttermilk, and vanilla together.
- Pour the buttermilk mixture into the flour mixture and mix well to make a soft dough.
- Turn the dough onto a floured surface, and with floured hands, pat it into a rectangle about 10-inches by 6-inches.
- Cut the rectangle in half to get two squares. Cut the squares diagonally to get four triangles, then cut each triangle in half for two smaller triangles.
- Arrange the scones on the prepared baking sheet. Bake for 25 minutes until they have risen and turned golden brown.
- Cool on a wire rack before glazing.
- In a small bowl, stir the powdered sugar and lemon juice together until smooth.
- Drizzle the glaze over the scones, or spread it on with a spatula.