Description

These gluten-free blueberry scones are tender, buttery, and perfectly sweet with juicy blueberries in every bite. Topped with a simple lemon glaze, they’re the perfect breakfast, brunch, or afternoon treat.

Ingredients

For the Scones

½ cup (1 stick) unsalted butter, cold and diced (use dairy-free butter if needed)

3 cups gluten-free all-purpose flour (such as Pillsbury or King Arthur)

¾ teaspoon xanthan gum, omit if your flour blend already contains it

⅓ cup granulated sugar

2 tablespoons gluten-free baking powder

½ teaspoon salt

1 tablespoon lemon zest or dried lemon peel

¾ cup buttermilk (make your own by adding 1 tbsp vinegar to milk and letting it sit for 5–10 minutes; use almond, cashew, or coconut milk for dairy-free)

2 large eggs, whisked

1 cup fresh or frozen blueberries

2 tablespoons milk (or dairy-free milk) for brushing tops

For the Lemon Glaze

1 cup powdered sugar

1 tablespoon fresh lemon juice

½ teaspoon vanilla extract

1 tablespoon water (adjust for desired consistency)

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Instructions

Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
Chill the butter: Dice butter and freeze for 10 minutes while you prepare other ingredients.
Mix the dry ingredients: In a large bowl, combine flour, xanthan gum, sugar, baking powder, salt, and lemon zest.
Cut in the butter: Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs with small pea-sized bits of butter.
Add wet ingredients: Whisk eggs into the buttermilk, then pour into the dry mix. Stir gently until a soft dough forms—avoid overmixing.
Fold in blueberries: Gently add the blueberries, being careful not to crush them.
Shape the dough: Lightly flour a piece of parchment paper. Place dough on it, sprinkle a bit of flour on top, and fold once or twice to create layers.
Form and cut: Shape into a 7-inch circle about 2 inches thick. Use a warm sharp knife to cut into 8 wedges.
Bake: Place triangles on the prepared sheet, brush tops with milk, and bake for 15–20 minutes, or until golden brown.
Make the glaze: Whisk together powdered sugar, lemon juice, vanilla, and water until smooth.
Drizzle: Once the scones are warm but not hot, drizzle glaze over the top. Serve and enjoy!

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Freeze baked or unbaked scones for up to 2 months. Reheat in the oven before serving.
Serving suggestion: Pair with lemon curd, clotted cream, or your favorite herbal tea for a classic British-inspired treat.
Make it vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Prep Time: 8 min
Cook Time: 20 min
Method: Baking
Cuisine: British