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scones on a wire cooling rack

Gluten Free Blueberry Lemon Scones

  • Author: Colleen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 1x
  • Diet: Gluten Free


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.


  • 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
  • 12 tbsp additional milk for brushing
  • 12 tsp cane sugar to sprinkle on top

Glaze (optional)

  • 1 cup powdered sugar
  • fresh lemon juice until desired consistency is reached (see note)


  1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
  3. 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.
  4. In a small bowl whisk the milk, egg, and vanilla together.
  5. Pour the wet ingredients into the dry and lightly mix together until everything is just moistened. Fold in the blueberries.
  6. Work the dough into a ball and transfer to a floured surface (you may need to flour your hands).
  7. 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.
  8. Bake for 20-25 minutes or until lightly golden and cooked through.
  9. To make the glaze, mix the powdered sugar and lemon juice together until smooth.
  10. Once the scones have cooled, drizzle the glaze on top. Enjoy!


  1. 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.
  2. 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


  • 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