Fluffy Gluten-Free Blueberry Scones with Lemon Glaze

There’s something irresistibly comforting about a warm, buttery scone fresh out of the oven. These gluten-free blueberry scones are soft in the center, slightly crisp on the edges, and bursting with juicy blueberries in every bite. A drizzle of tangy lemon glaze ties it all together, making each piece taste like pure sunshine on a plate.

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If you’ve been missing classic bakery scones since going gluten-free, you’re in for a treat. This recipe brings back that crumbly texture and rich, buttery flavor—without the gluten. And the best part? You only need simple pantry ingredients and less than 30 minutes from start to finish.

Why You’ll Love These Gluten-Free Blueberry Scones

There’s something special about homemade scones—the flakiness, the aroma, the golden top that cracks slightly when you bite in. Here’s why this recipe will win you over:

• Buttery and tender: The cold butter and quick mixing method create perfect layers inside.
• Naturally gluten-free: Made with an easy all-purpose gluten-free blend—no complicated substitutions needed.
• Fresh blueberry flavor: Every bite is packed with sweet, tangy berries that stay juicy even after baking.
• Zesty lemon glaze: Adds a bright citrus note that balances the richness.
• Freezer-friendly: These scones freeze beautifully, so you can bake once and enjoy all week long.

Whether it’s a slow Sunday breakfast or a quick treat with your afternoon tea, these gluten-free blueberry scones will make you feel like you’ve stepped into your favorite café.

My Love Affair with Scones

I’ll be honest—I didn’t grow up eating scones. I was more of a muffin girl. But after experimenting with biscuits and other gluten-free pastries, I realized scones were the missing piece in my baking world.

I wanted to create a recipe that felt authentic—crumbly yet moist, rustic yet elegant. After several batches (and more than a few blueberry explosions in the oven), I finally nailed it. These scones are everything I hoped for: light, buttery, golden, and just sweet enough.

Now they’ve become a weekend ritual in my kitchen. The smell of butter and blueberries filling the house? Pure happiness.

The Secret to Perfect Gluten-Free Scones

Making a truly good scone—gluten-free or not—comes down to technique. You don’t need fancy equipment, but you do need to treat the dough gently.

Here are my key tips for perfect scones every time:

1. Keep the butter cold. Cold butter equals flaky layers. I dice mine and pop it in the freezer for 10 minutes before mixing.
2. Don’t overwork the dough. Mix just until it comes together. Overmixing leads to dense, tough scones.
3. Fold gently. Folding the dough once or twice helps create height and layers.
4. Cut cleanly. Use a sharp knife dipped in warm water to slice the dough—it prevents sticking and helps your scones rise beautifully.
5. Chill before baking (optional). If your kitchen is warm, refrigerate the shaped dough for 10 minutes before baking for even flakier results.

These steps make all the difference between a “good” scone and a bakery-quality one.

Simple Pantry Ingredients

You don’t need anything fancy—just wholesome ingredients you likely already have in your kitchen:

• Gluten-free all-purpose flour – Choose a good-quality blend like Pillsbury or King Arthur.
• Cold unsalted butter – For that irresistible richness and crumbly texture.
• Granulated sugar – Adds just the right amount of sweetness.
• Baking powder & salt – The lift and balance every scone needs.
• Lemon zest or dried lemon peel – For a refreshing citrus aroma.
• Buttermilk or dairy-free alternative – Keeps the dough soft and tender.
• Eggs – Help bind everything together.
• Fresh or frozen blueberries – The star of the show.
• A splash of milk – To brush the tops for that perfect golden finish.

And let’s not forget the lemon glaze, a simple mix of powdered sugar, lemon juice, vanilla, and a bit of water—sweet, tangy, and absolutely dreamy.

Step-by-Step Baking Guide

1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Prepare the butter. Dice and freeze it for about 10 minutes to keep it super cold.
3. Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
4. Cut in the butter. Use a pastry cutter or fork until the mixture looks like coarse crumbs with small butter bits.
5. Add wet ingredients. Whisk eggs into the buttermilk, then gently mix into the flour until a soft dough forms.
6. Fold in blueberries. Be careful not to squish them—just fold lightly.
7. Shape the dough. Place on floured parchment, gently fold once or twice, and form a 7-inch circle about 2 inches thick.
8. Cut into 8 triangles. A warm knife works best for clean cuts.
9. Brush with milk. For that golden, bakery-style crust.
10. Bake. 15–20 minutes, or until tops are golden brown and the kitchen smells heavenly.

Once baked, drizzle the warm scones with the lemon glaze and let them set for a few minutes. The glaze hardens slightly, giving that glossy, bakery-perfect finish.

Storage & Serving Tips

These scones taste amazing fresh, but they also keep well:

• Room Temperature: Store in an airtight container up to 2 days.
• Refrigerator: Lasts up to 5 days. Warm slightly before serving.
• Freezer: Wrap individually and freeze for up to 2 months. Reheat in the oven for 10 minutes.

Enjoy them with a cup of coffee, tea, or even a dollop of dairy-free whipped cream if you’re feeling indulgent

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