No need to rush to the gluten-free bakery when that irresistible craving for freshly baked gluten free blueberry scones strikes! Imagine biting into a scone with a crisp, golden crust, revealing a soft and flaky interior bursting with juicy blueberries. You can even add a zesty lemon glaze or enjoy them as they are. These scones are perfect for breakfast, brunch, or whenever you're in the mood for a comforting, homemade treat.
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 2 teaspoons to the batter.
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 butter 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 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. Personally, 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 them into 8 triangles 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.
Step 1: Line a baking sheet with parchment paper and set it aside.
Steep 2: In a small bowl sift together gluten-free flour, cornstarch, baking powder, and kosher salt and set aside.
Step 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.
Step 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
Step 5: Whisk your 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.
Step 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.
Step 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.
Step 8: 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.
Step 9: 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.
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 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.
What is the secret to great blueberry scones?
Cold ingredients are the key to flaky, tender scones. No need to bring the butter, egg, or heavy cream to room temperature.
Gentle Mixing: When combining the wet and dry ingredients, be careful not to overmix. Overmixing can result in tough scones. Mix until the dough just comes together for the best texture.
Don't Overwork the Dough: When kneading or shaping the dough, be gentle and avoid excessive handling. Overworking the dough can lead to dense scones. Aim for a light touch and stop once the dough is cohesive.
Incorporate Add-ins Carefully: Whether it's berries, chocolate chips, or nuts, add your desired mix-ins delicately to prevent them from getting squashed or sinking to the bottom. Toss them in some extra gluten-free flour before folding them into the dough for even distribution if you like.
Chilling the dough. Your hands will warm up the butter and the ingredients while mixing and shaping the blueberry scone dough. Chilling or freezing the gluten free blueberry scones before baking will make sure the butter will not melt first thing once the scones are being placed in the oven. This will ensure the flakiest scone.
Brush with Heavy Cream: For an attractive golden color and a slight shine, brush the tops of your scones with some extra heavy cream before baking. This will also help for the coarse sugar to stick.
Serve Freshly Baked: Gluten-Free Blueberry Scones are best enjoyed fresh from the oven. Their texture is at its peak when they're warm and freshly baked. So, try to time your baking to serve them as soon as possible.
Store Properly: If you have leftovers, store them in an airtight container at room temperature for a day or two. To refresh the scones, briefly warm them in the oven before serving.
Remember, practice makes perfect, so don't be discouraged if your first batch isn't flawless. With these pro tips and a bit of baking experience, you'll be well on your way to scone mastery. Happy baking!
FAQ about Gluten Free Blueberry Lemon Scones
I recommend checking out my Gluten-Free Chocolate Chip Scone recipe. That recipe is already egg-free, to begin with and can easily be adapted to a vegan diet.
I recommend freezing scones before baking. Cut your scone dough into squares (or triangles), place it on a sheet tray, and freeze until solid. Transfer to a ziplock bag and freeze for up to 3 months. When ready to bake, bake the scones straight from frozen but please be aware frozen scones will need additional 4-6 minutes to bake (depending on your oven)
Adding an egg to scone dough serves multiple purposes. It provides moisture, contributes to tenderness, acts as a binding agent, adds richness and flavor, and can improve the texture by making it softer and more cake-like. While not all scone recipes require eggs, their inclusion can enhance the overall quality of the scones.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Blueberry Recipes to try
Gluten Free Blueberry Scones
- 270 grams gluten-free multipurpose flour
- 20 grams cornstarch
- 2 ½ teaspoons baking powder
- ¾ teaspoons (3 grams) kosher salt
- 45 grams granulated white sugar
- 45 grams light brown sugar
- Zest of one medium lemon
- 113 grams unsalted butter, cold
- 115 grams heavy cream, cold
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 150 grams blueberries (preferably frozen)
- Additional heavy cream
- coarse sugar
- 50 grams powdered sugar
- 1-2 tablespoons lemon juice
How to make Gluten Free Blueberry Scones
- Line a sheet tray with parchment paper and set it aside.
- In a small bowl sift together gluten-free flour, cornstarch, baking powder, and kosher salt.
- Combine the granulated white sugar, light brown sugar, and lemon zest in a large bowl. Using your fingers, rub the zest into the sugar.
- Add the dry ingredients to the lemon zest sugar mixture and stir to combine.
- Cut the COLD butter into smaller pieces and add to your dry ingredients. Using a fork or your washed, clean hands, work the butter into the dry mixture. The butter should look very crumbly
- Whisk your heavy cream, egg, and vanilla together with a fork until frothy, and add to your flour-butter mix. Add your blueberries and with a spatula stir everything together. Don't worry if the dough looks dry and shaggy.
- 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).
- Place the sheet tray in your freezer or fridge to allow the scones to set up while you preheat your oven to 400F. At this point, you can allow them to sit in your fridge for up to 12hrs.
- When your oven reaches 400F, remove the scone dough from your fridge and use a sharp knife to cut it into six equally sized scones.
- Arrange the scones on your sheet tray, brush them with some additional heavy cream and sprinkle them 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 10 minutes before glazing.
- While the scones are cooling, prepare the lemon glaze by combining the ingredients 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: If you have leftovers, store them in an airtight container at room temperature for a day or two. To refresh the scones, briefly warm them in the oven before serving.
Flour: To make those scones with “wheat-containing all-purpose flour” please use 240 grams of regular flour and 20 grams of cornstarch.
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Amount Per Serving: Calories: 400
Calories are a guestimate.