Gluten Free Lemon Blueberry Scones

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

These Gluten Free Lemon Blueberry Scones are a weekend favorite that go perfectly with a nice cup of coffee and side of scrambled eggs!

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

Scones are one thing I’ve always avoided ordering when I’m out because they’re usually just not worth it. I have yet to have a truly delicious scone in a restaurant. But who knows that could change someday. For now, I just make them at home. Then I know they’re not going to be crumbly and dry, with the texture of sawdust!

The key to a good scone is good butter – plain and simple- and there’s no skimping on the butter around here. Just think of it as a treat, there’s no point in trying to cut back on the butter. It will ruin the texture and taste of your baked good (any baked good for that matter).

I remember the day I got one of my favorite cookbooks in the mail. I sat down that evening read ‘Once Upon a Tart’ and they quickly won my heart when they described customers asking for a low fat scone. They would simply respond to the query with, ‘just eat half’, and I couldn’t express it any better myself!

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

There’s nothing like fresh, buttery baked goods on a weekend morning. And it’s even better when I get to take these scones along for a hiking weekend. You can only imagine the looks of envy we get from other campers, or other photographers for that matter. We like to set up for a sunrise, and once we’re in place, we break out the homemade baked goods, and make fresh coffee.

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

Tips for how to make these Gluten Free Lemon Blueberry Scones:

Fresh blueberries work the best in scones. You can use frozen berries, but they will turn the batter purple which will bake into grey colored scones. They taste fine, but the color is not as pretty.

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

For the flakiest scones, I like to work the butter in like I would for a pie crust. I add the butter into the flour mixture in thin slices. Then using my hands I make a smearing motion working the butter into the flour between my palms.

You want to work fairly quickly so the butter doesn’t get too warm. I also like to leave fairly big pieces of butter showing, (see the above photo). This creates flaky layers as the scones bake.

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

Then the blueberries are mixed in…

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

… and finally the liquid is added.

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

Then you lightly roll the dough into a round before cutting the round into 8 triangular pieces.

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

I brush the tops with buttermilk before baking, and you can sprinkle them with sugar if you want to skip the glaze.

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

The glaze comes together easily in a saucepan, and then I poured mine into a squeeze bottle to make it easier to decorate the tops of the scones.

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

We’ve really been enjoying these over slow easy going mornings, and I can’t wait to take them along on some photography trips. I have a post coming soon for a Summer Bucket List for 2017, and one thing on that list is to watch a sunrise with coffee and something baked. So at least I know what I’m making for that!

Gluten Free Lemon Blueberry Scones | Get Inspired Everyday!

Gluten Free Lemon Blueberry Scones

  • Author: Get Inspired Everyday!
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 8 large scones 1x


These scones are a weekend favorite for brunches!



  • 2 cups gluten free flour, I use the Namaste brand
  • 1 Tablespoon lemon zest
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1 stick of salted butter, 8 Tablespoons, or 4 ounces
  • 1 cup fresh blueberries, see notes
  • 1/3 cup honey
  • 1 egg
  • 1/4 cup buttermilk + 2 Tablespoons to brush the tops
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon almond extract

Lemon Glaze:

  • 6 Tablespoons coconut butter
  • 2 Tablespoons honey
  • 2 Tablespoons freshly squeezed lemon juice
  • 34 drops of almond extract, about 1/2 of 1/4 Teaspoon


  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, lemon zest, baking powder, and baking soda until thoroughly mixed.
  3. Cut the butter into small pieces and add it to the mixing bowl. Using your hands, work the butter into the flour mixture by rubbing it between your palms creating a smearing motion. This works the butter in to create perfectly flaky scones. You want to work quickly to get the butter incorporated within 3-4 minutes so that the heat from your hands doesn’t melt it too much. Also be sure and leave visible pieces of butter, (refer to pictures in the post) which creates the flaky texture. When the butter has been incorporated, stir in the blueberries, and set the bowl aside.
  4. In a separate mixing bowl, combine the honey (lightly warm it first if it’s not liquid), egg, 1/4 cup buttermilk, and the vanilla and almond extracts.
  5. Pour the wet ingredient mixture into the the flour/butter mixture and mix just to combine.
  6. Using a spatula, scrape the dough onto a lightly floured work surface and pat/roll it into a round about 1 1/2″ deep and 10-12″ diameter. Using a sharp knife, cut the round into 8 triangular pieces and place each triangle on the prepared baking sheet. Brush the tops of the scones with the remaining 2 Tablespoons of buttermilk.
  7. Bake for 15-18 minutes, or until the scones are puffed up, lightly golden, and just done in the center.
  8. Let the scones cool for 20 minutes or until room temperature before glazing.
  9. For the glaze, combine all the glaze ingredients in a small saucepan placed over low heat. Stir as the coconut butter melts, and heat only until all the ingredients have combined together. Remove the pan from the heat and place the glaze in a squeeze bottle to easily make zig zag lines over the scones, or just drizzle the glaze over the scones with a spoon.
  10. Serve immediately. Leftovers can be frozen and gently reheated.


Fresh blueberries work best in scones. You can use frozen berries, but the juice will turn the scones a rather unappealing greyish color, but the flavor is still delicious.

The nutritional information is calculated using Namaste gluten free flour. To reduce the number of calories per serving, try making the scones half the size. These are large, bakery style scones, so they can easily be made smaller!


  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Gluten Free, Gluten Free Baking, Gluten Free Scones, Brunch


38 Comments on “Gluten Free Lemon Blueberry Scones”

  1. I am wondering, can you make the dough the night before, keep it in the fridge overnight and bake in the morning? I want them fresh for the morning and trying to save time. Thank you

    1. I haven’t tried refrigerating these overnight, but I do know that as soon as baking powder comes in contact with liquid it activates, and it’s ability to help the scones rise will diminish over time. I usually bake, then freeze, and gently reheat them, but if you do try refrigerating the dough overnight, I hope you’ll let me know!

  2. I’m more a cook than a baker so I’m always wary to try new recipes but HOLY COW are these good!!!! Probably one of the best things I’ve ever baked. I substituted plain greek yogurt for the buttermilk in the scones and coconut oil and greek yogurt for the butter in the glaze (didn’t have buttermilk on hand) and all I can say is WOW!!!

    1. I’m so glad to hear you enjoyed these, and thanks so much for writing with the changes you made because I know it helps others out too! 🙂

  3. I just made these with our home grown raspberries instead of blueberries. They are amazing!! When I scraped the batter out onto the floured board, the smell was so wonderful!!
    I ran the recipe thru a calorie counter at MyFitnessPal & it comes out at 267 per scone, sans glaze. Not bad at all…but I’m glad the recipe only makes 8 (; I’ll be making a second batch when our blueberries are ripe.

    1. Thanks so much for your extra info, I really appreciate it, and I’m so glad you enjoyed these! I’m feeling like I really need to try these with raspberries now!

  4. I have made these twice now and absolutely love them. I cut down the honey to 1/4 cup the second time I made them and there was no noticeable difference. For the topping I mixed just a small amount of Swerve Confectioners Sugar with lemon juice, a splash of buttermilk and vanilla. Just a light brushing on top after they cooled. This is such a nice gluten free, low sugar treat for those of us who can’t have gluten and need to watch our sugar intake. Thank you so much!

    1. I’m so glad to hear you’ve been enjoying these, and thanks so much for taking the time to share your lower sugar version I really appreciate it! 🙂

  5. This is a great recipe. I used Pamela’s GF flour, subbed the buttermilk for a tbsp of apple cider vinegar mixed into the 1/3 c. milk. Instead of icing the scones, I sprinkled with cinnamon sugar. Highly recommended easy quick recipe…

    1. I’m so glad you enjoyed them, and thanks so much for leaving your tips, they’re always helpful to other readers! 🙂

  6. BTW: In my criticism of the TABLESPOON of baking powder in the recipe, I forgot to add that the icing is superior. I used both Meyer Lemon and regular lemon rind in the icing.

  7. I thought this looked like a great recipe but the I should have listened to myself when I second guessed the baking powder/ baking soda amounts. Your Tablespoon of baking powder made these strongly tasting of it and inedible for my daughter. I would half this amount. So for that reason I am giving this recipe a three. Have you actually made these? I can imagine inexperienced cooks not tasting the baking powder but this ingredient should be at an imperceptible level yet enough to raise the flour. It shouldn’t be something you taste in a recipe, ever.

    1. I’m sorry you had a baking powder taste in your scones, but I would suggest getting a different baking powder as that shouldn’t have happened. 1 Tablespoon is a very standard measurement for scones as they don’t have a lot of liquid and need more baking powder than a muffin say to rise. I’ve made these a number of times, and many other people have tested this recipe without any trouble which makes me think it’s your baking powder. Also I went through culinary school along with a baking program as well so this recipe is definitely not a mistake and has been thoroughly tested. Sorry again to hear you didn’t enjoy them!

  8. Wow, I just made these and they were so yummy! I used frozen blueberries and since stirring them into the dough would discolor it I thought about the best way to avoid it and I figured it out! I added them after you dump the dough onto a floured surface. You just press in a big handful to the top of the dough and then flip them upside down when you transfer them to the parchment lined pan and wow it worked great! They were so yummy I ate them without the glaze! Woohoo thanks for sharing. 🙂

    1. Awesome, thanks so much for a great tip, I’ve never pressed them in after they’ve been mixed before but I’m definitely trying it next time!

  9. I made these today- It was a no school snow day! I didn’t have any vanilla, so I just used almond extract, and they taste great! They don’t have the nice triangle shape that yours had… was I supposed to bake them as a circle shape?

    1. So glad you enjoyed them, and almond extract sounds like it would be amazing in these scones! They don’t bake in a circle, they’re just individually placed on the baking sheet. One reason they might not have been as nicely shaped is moisture. Every flour, (even the gluten free blends) vary in moisture content and the same can be said for butter. So if you happened to have a batch of flour and butter that had more moisture, the scones would spread more.

  10. I am gluten and dairy free so would have to substitute either soy or coconut or almond milk. What do you think would be best?

    1. I would go with coconut milk from the can for the richest flavor. Although if you’re dairy free, I’m not sure how these will turn out with a butter substitute, but I sure hope you enjoy them! 🙂

    1. Coconut butter is more like a nut butter than regular butter. The only thing I can think of to sub for it is just to make the glaze by mixing together powdered sugar with freshly squeezed lemon juice. I sure hope this helps, and be sure to let me know if you have anymore questions!

  11. I’ve made these several times. We love the flavor and texture. Someone asked about substituting coconut flour (which I love the taste of). Once I subbed 1/4 cup of coconut and 1/4 cup of almond for an equal amount of the gluten free that I was using. It worked fine but for the reasons you gave I’d be afraid to try more.

    1. I’m so glad to hear you’ve been enjoying them! Coconut flour is definitely tricky to convert to without lots of trial and error, but hopefully you’ve found a good balance you like!

    1. Coconut butter is like nut butter but made with coconut, and you can usually find it next to the nut butters in your health food store. I can be pricey, so check around, I don’t use much at a time so a jar in the refrigerator lasts me a long time.

    1. Buttermilk is critical to the texture of a really good scone, it’s also much more acidic than coconut milk, so the ingredients won’t react together in the same way. However, in a pinch, you could try coconut milk with a teaspoon of vinegar added. The flavor won’t be the same though because buttermilk adds to the nice buttery flavor of scones.

  12. These sound delicious! Wonder if substituting cooconut or almond flour would work? I may test on a small scale.
    Scones & afternoon tea sound relaxing & perfect.

    1. I wouldn’t sub in coconut flour since it’s very absorbent and doesn’t sub in well for gluten free recipes. You could try subbing in 1 1/2 cups almond flour and 1/2 cup tapioca starch. That ratio has worked fairly well for me in other recipes, but I do think it might produce a slightly more crumbly scone than gluten free flour. In any case, I sure hope this helps!

  13. Hi there, I am planning to make these delicious looking scones this weekend and I was wondering two things: what brand of butter you recommend using and also if it’s possible with this recipe to cut the scones into smaller triangles to make mini scones? If so, what do you recommend for cooking time? Thanks so much!

    1. I like to use Kerry Gold butter for it’s deep flavor, (I’ve also used our local Amish butter, and a European butter to great results) but any good quality butter you like will work well here. You can definitely cut the scones smaller, I would try about half the baking time, around 7-10 minutes if you make them half as small. But do check on them sooner in case they cook faster or slower, it will depend on the size you cut them. I hope this helps, and be sure to let me know how it goes, or if you have anymore questions! 🙂

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