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:
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.