Recipe Ingredient Notes

Gluten Free Flour: I recommend using a “structure flour heavy” blend here like my own gluten free multipurpose flour blend, King Arthur Measure for Measure, or Bob’s Red Mill gluten-free 1-to-1 flour. A flour blend like Cup4Cup may be too heavy on cornstarch and will give you a dense, gummy batter. If you use a gluten-free flour blend without added xanthan gum, please add ½ teaspoon to the dry ingredients.

Heavy Cream: I highly recommend using heavy cream in this recipe. If you must use a substitute, I recommend buttermilk, kefir, or full-fat coconut milk but stay away from milk or almond milk. Both products are too thin to provide any flavor or structure in this recipe. Heavy Cream adds fat and flavor to this gluten-free scone recipe.

Unsalted Butter: Flaky, tender scones rely on butter. I only bake with unsalted butte,r but if you like to use salted butter, please reduce the salt used in this recipe to ¼ teaspoon (1 gram). For non-dairy use your favorite dairy-free or vegan butter substitute (not the spreadable kind)

Blueberries: Although I usually suggest using fresh, in-season blueberries, frozen blueberries actually yield better results in this recipe. When combining the gluten-free scone dough, fresh blueberries have a tendency to get squashed.

How to make Gluten Free Blueberry Scones

In just under 15 minutes, you can whip up the dough for these irresistible gluten-free recipe for blueberry lemon scones. But don't forget, a quick chill in the fridge or freezer is necessary before baking to achieve those perfectly buttery and flaky layers. This way, the layers will be buttery and flaky. Plus, the scones will be easier to cut. I prefer square cuts, but if you're a fan of traditional triangular shapes, simply shape the dough disk into a 6" circle and divide it into 8 wedges instead.

You can make Blueberry Scones without a stand mixer or electric hand mixer. All you need is a large bowl, a whisk, a flexible spatula, a zester for the lemon zest, and a sharp knife to cut the scones before baking.

1. Line a baking sheet with parchment paper and set it aside.
2. In a small bowl, sift together gluten-free flour, cornstarch, baking powder, and kosher salt and set aside.
3. Combine the granulated white sugar, light brown sugar, and lemon zest in a large bowl. Using your fingers, rub the zest into the sugar. Rubbing the lemon zest into the sugar will give the blueberry scones a delightful lemon taste, which pairs amazingly with blueberries.

4. Add the dry ingredients to the lemon zest sugar mixture and stir to combine. Cut the COLD butter into small cubes and add to your dry ingredients. Alternatively, you can use a box grater and grate the cold, frozen butter. Using a fork, a pastry cutter, or your washed, clean hands, work the butter into the dry mixture. The butter should look very crumbly
5. Whisk the heavy cream, egg, and vanilla extract together with a fork until frothy, and add the wet ingredients to your flour-butter mix. Add the frozen blueberries and, with a spatula stir everything together. Don't worry if the dough looks dry and shaggy. The dough will come together.

6. Transfer the gluten-free blueberry scone dough to the parchment-lined sheet tray and gently knead until the dough comes together (a brief 30 seconds). With your hands shape the dough into a 7×5″ rectangle (around 1″ tall). Alternatively, shape the dough in a 6-inch circle, around ¾" - 1" thick. Do not go thinner than ¾" or you will end up with flat, sad scones.
7. Place the sheet tray in your freezer or fridge to allow the scones to set up while you preheat your oven to 400F. This will help the scones to stay in shape and spread less during baking. Also, very cold/semi-frozen scones are easier to cut.

9. When your oven reaches 400F, remove the scone dough from the fridge and use a sharp knife to cut it into six equally sized scones (8 if you go with triangles) Arrange the gluten-free blueberry scones on the prepared sheet tray, using a pastry brush lightly brush them with some additional heavy cream and sprinkle the tops of the scones with some raw sugar. Bake at 400F for 22-26 minutes until golden brown. Remove them from the oven and allow them to cool completely for at least 15 minutes before glazing. If the scones are too warm, the glaze will melt right away and create a mess.
10. While the blueberry scones are cooling, prepare the lemon glaze by combining powdered sugar and lemon juice in a small bowl. If your glaze is too thick, add some additional lemon juice. Please be aware that a little goes a long way. When the scones are cool, use a spoon and drizzle them with the lemon glaze.

Storage & Freezing

Scones are best enjoyed the day they are baked (preferably with a cup of coffee). Store any leftovers at room temperature for up to 5 days in an airtight container or freeze them for up to 3 months. I recommend wrapping them individually in plastic wrap if you plan on freezing them. Thaw at room temperature when ready to enjoy.

To freeze unbaked scones, place the shaped scones on a baking sheet lined with parchment paper, making sure they aren't touching. Put them in the freezer for about 1–2 hours. This step prevents the scones from sticking together. Once the scones are firm and frozen, transfer them to an airtight container or freezer-safe bag. For extra protection, you can wrap each scone individually in plastic wrap before placing them in the bag or container. You can bake them directly from the freezer without thawing. Preheat the oven to the temperature indicated in your recipe and add a few extra minutes to the baking time. Keep an eye on them to ensure they're perfectly golden!

FAQ about Gluten Free Blueberry Lemon Scones