These gluten-free blueberry lemon scones are perfect with your morning coffee or tea. They’re so easy to make and only need a few simple ingredients. I just love the flavor of blueberries and lemon together, they just taste like a bite of summer and the lemon glaze takes these scones to the next level!
Truth be told I didn’t used to always be the biggest fan of scones. Whenever my mom and I would go on coffee dates when I was younger she would almost always want to split a scone while I was more in the mindset of “why would you want to eat a scone when their superior cousin (aka the muffin) is around”?? Upon reflection I think the reason I never much cared for scones is because until I made my own I don’t believe I ever tried a scone that wasn’t HELLA dry. I mean I know they’re meant to be eaten alongside a cup of coffee or tea but my word I don’t want to have to choke them down, ya know what I mean?
Well friends after I delved into making my own I am most certainly eating my words because lately I have been swooning over homemade scones and these Gluten Free Blueberry Lemon Scones are no exception. So buttery, so fluffy, full of blueberries, and actually MOIST inside. My eyes have been opened and my opinion on scones is officially changed forever. What are your thoughts on scones? Give these ones a try and let me know how you like them in the comments below!
These Lemon Blueberry Scones Are:
- Gluten free
- The perfect amount of sweet
- Full of juicy blueberries
- Filled with fresh lemon zest
- Crunchy and golden brown on top
- Soft and moist in the center
- Topped with the perfect tart and sweet lemon icing
How Do You Store Scones?
Store in an airtight container at room temperature for 1 to 2 days or in the fridge for about a week.
Can You Freeze Scones?
This recipe only makes 1 batch of scones (8 scones) so I don’t think you’ll have any problems finishing them off. However if you want to save some for later you can certainly freeze them!
To freeze, wrap each scone individually in plastic freezer wrap or in a freezer bag for up to 3 months.
If you love this recipe, you may also like:
- Lemon Coconut Bread
- Easy Breakfast Blueberry Bread
- Healthy Zucchini Bread Muffins
- Bakery Style Blueberry Swirl Muffins
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Gluten Free Blueberry Lemon Scones
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 1x
- Diet: Gluten Free
Description
These gluten-free blueberry lemon scones are perfect with your morning coffee or tea. They’re so easy to make and only need a few simple ingredients.
Ingredients
- 2 cups gluten free flour
- 1/3 cup coconut sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- zest of 1 large lemon
- ½ cup unsalted butter, frozen
- ½ cup milk of choice (nut milk, coconut milk, regular milk, etc)
- 1 egg
- 1 tsp vanilla
- 1 cup fresh blueberries
- 1–2 tbsp additional milk for brushing
- 1–2 tsp cane sugar to sprinkle on top
Glaze (optional)
- 1 cup powdered sugar
- fresh lemon juice until desired consistency is reached (see note)
Instructions
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
- Grate the frozen butter using a cheese grater and toss into the flour mixture. Mix using your fingers until the mixture resembles large crumbs. Set aside.
- In a small bowl whisk the milk, egg, and vanilla together.
- Pour the wet ingredients into the dry and lightly mix together until everything is just moistened. Fold in the blueberries.
- Work the dough into a ball and transfer to a floured surface (you may need to flour your hands).
- Work the dough into an 8-inch circle and cut into 8 equal wedges. Place the scones at least 2 inches apart on the prepared baking sheet. Brush the tops lightly with a little milk and sprinkle with sugar.
- Bake for 20-25 minutes or until lightly golden and cooked through.
- To make the glaze, mix the powdered sugar and lemon juice together until smooth.
- Once the scones have cooled, drizzle the glaze on top. Enjoy!
Notes
- A powdered sugar glaze can quickly become too thin so SLOWLY add the lemon juice as you whisk until your glaze reaches your desired consistency. I used about 1/2 a lemon’s juice.
- The key to a moist fluffy scone is to keep the butter nice and cold which is why I froze my butter. I froze mine for about 30 minutes.
- Category: breakfast
- Method: oven
- Cuisine: English
Nutrition
- Serving Size: 1 scone
- Calories: 332
- Sugar: 24.7g
- Fat: 12.7g
- Carbohydrates: 51.2g
- Protein: 4.4g
Keywords: gluten free, gluten free scone, blueberry scone, blueberry lemon
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