Blueberry - lemon Scones (Gluten Free)

This sweet gluten free Blueberry scone recipe will make a holiday breakfast or afternoon tea special. It is so yummy and easy to make!
Make sure to check out our chocolate drop scones or low carb scones



Ingredients (8 triangles)

  • 2 cups Extra White Gold all-purpose flour , plus more for work surface
  • 1/2 cup (100gsugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 cup (1 stick; 115g) unsalted butter, very cold
  • 1/2 cup (120ml) heavy cream or buttermilk plus more for brushing
  • 1 large egg
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon vanilla extract
  • 1- 1 1/2 cups blueberries
  • optional: sugar for topping


  1. Whisk flour, sugar and baking powder together in a large bowl. Grate the cold butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. 
  2. Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Mix the flour mixture, add lemon zest and blueberries. Until  all incorporated.
  3. To make triangle scones: Work on a large piece of parchment paper. Dust you paper with gluten free flour. With floured hands, work dough into a flattened disc. Dough will be sticky.
    If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream./ buttermilk. Use oil spray to oil a sharp knife or bench scraper  and cut into 8 wedges. 
  4. Brush scones with remaining heavy cream or egg wash. 
  5. Place scones on a plate or lined baking sheet and freeze for at least 25 minutes.
  6. Meanwhile, preheat oven to 400°F. Sprinkle sone sugar and bake for 25-30 minutes until golden. Remove from the oven and cool for a few minutes. 
  7. Leftover scones keep well in the refrigerator, covered for 5 days.



1 comment

Julie Im

Julie Im

I made them for breakfast!! They were delicious!!

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