Gluten-Free Blueberry Scones
Freshly-baked Gluten-Free Blueberry Scones are the perfect treat to celebrate the warmer days of spring. What could be better than a warm scone drizzled with a lemon sugar glaze and served with a hot mug of tea? This recipe is both gluten-free and dairy-free.
Even thought this scone recipe is made gluten-free, it is perfect for everyone! You can easily adapt it to meet your dietary needs. If you aren’t on a gluten-free diet, just replace the flour with all-purpose flour. If you aren’t on a dairy-free diet, use real butter.
If you’ve never had a homemade scone, then you are in for a real treat. They aren’t that difficult to make, and they aren’t overly sweet. The texture is dense but a little crumbly. This recipe includes lemon zest that helps balance the blueberry flavor.
My husband adores scones, so I make a batch just for him every few months. I also have a Gluten-Free Pumpkin Spice Scone recipe that you should check out.
The first step in this recipe is to combine the dry ingredients in the base of a food processor. I use Bob’s Red Mill gluten-free flour.
There are a lot of good gluten-free flour blends on the market. Just be sure to use one that has xanthan gum for the best results (it helps replicate the texture of regular scones).
And, I used a food processor because that’s the easiest way to incorporate the vegan butter into the flour.
Next, add the wet ingredients including the eggs, plant milk, and vanilla extract to the food processor.
See the recipe card at the end of this post for the exact measurements.
Once you’ve gotten the wet ingredients and dry ingredients pulsed into a dough, it’s time to get it out of the food processor and form it into scone shapes!
Once you’ve shaped your dough and cut it into 8 triangles using a sharp knife on a parchment paper lined baking sheet, it’s time to bake them.
They only need about 18 minutes at 425 degrees F.
While the scones are baking, you can make your glaze by mixing up some powdered sugar with lemon juice.
Then, take the scones out of the oven and let them cool for a few minutes. They should be golden brown on top.
Drizzle the lemon glaze on your baked scones.
Now is the fun part when you get to enjoy one of these luscious gluten-free scones. Enjoy them warm or at room temperature.
You can freeze any leftovers for up to 2 months in an airtight container.
- If you don’t have a food processor, you can use a pastry cutter to incorporate the butter into the flour.
- Look for dairy-free or vegan butter in the refrigerated section of your local natural foods store. In a pinch, you can also use coconut oil to replace the butter.
Yes, absolutely! You can use wheat flour or white flour if you are not gluten-free.
Other Gluten-Free Dessert Recipes You Might Like
- Almond Flour Chocolate Chip Cookies
- Chocolate Chip Banana Bread
- Edible Cookie Dough
- Gluten-Free Apple Pie
- Gluten-Free Lemon Drizzle Cake
Or, check out my entire list of clean eating desserts, all made with wholesome ingredients.
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
Freshly-baked Gluten-Free Blueberry Scones are the perfect treat to celebrate the warmer days of spring. What could be better than a warm scone drizzled with a lemon sugar glaze? This recipe is both gluten-free and dairy-free.
- ¼ cup unsweetened almond milk, plus 2 teaspoons for brushing the tops of the scones
- 1 teaspoon apple cider vinegar
- 3 cups plus ¼ cup gluten-free flour, divided (I used Bob’s 1 to 1 Gluten-Free Baking Mix)
- 1/3 cup coconut sugar or white sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup unsalted vegan butter, cut into cubes (or regular butter)
- 2 eggs, beaten
- 1 cup frozen or fresh blueberries
- For the glaze:
- 1/3 cup powdered sugar
- 1 teaspoon lemon juice
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl or pitcher, combine ¼ cup of almond milk with the apple cider vinegar. Stir and set aside.
- In the base of a food processor fitted with the dough blade, combine the flour, coconut sugar, baking powder, sea salt, lemon zest, and butter.
- Process on high until the butter has broken down and is incorporated with the dry ingredients, about 30 seconds.
- Add the eggs and the almond milk mixture and process again until the dough is smooth, about 45 seconds.
- Then, remove the blade from the food processor and use a spatula to stir in the blueberries.
- Place a piece of parchment paper on your countertop and sprinkle the top with about a tablespoon of flour. Turn the dough out onto the parchment paper and sprinkle the top with another tablespoon of flour.
- Use your hands to form the dough into a circle about 8 inches in diameter and 2 inches in thickness.
- Then, run a sharp knife under hot water and use it to cut the circle in half. Then, cut the half-circle into 4 even wedge shapes and repeat on the other side. You will have 8 dough wedges.
- Use a spatula to transfer the dough wedges to the baking sheet. Brush the top of each scone with a little bit of almond milk to help prevent cracking.
- Bake the scones for 18 minutes, or until the tops have started to turn a golden brown.
- While the scones are baking, make the glaze.
- In a small bowl, combine the powdered sugar and 1 teaspoon of lemon juice. Whisk together until the glaze is smooth with no lumps.
- When the scones are done baking, remove them from the oven and transfer them to a cooling rack.
- Drizzle the glaze on top and serve the scones warm or at room temperature.
- You can freeze any leftover scones for up to 2 months. Defrost them in the refrigerator before serving.
- Feel free to replace the gluten-free four with all-purpose flour if you aren’t on a gluten-free diet.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: dairy free scones, gluten free and dairy free scones
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