Gluten-Free Blueberry Scones {Dairy-Free Option}

Easy Gluten-Free Blueberry Scones with a sweet and tangy lemon glaze. Made with only a few simple ingredients. The recipe also has a dairy-free option. 

Gluten-Free Scones

I have something to admit to friends. Before working on this recipe, I had never had a scone. I am more of a gluten-free biscuit and muffin girl, so when a reader asked me if I had a gluten-free scone recipe, I was up for the challenge.

It’s a good thing my husband has had scones before, and I could ask him about how the taste and texture of scones are supposed to be. He said scones were a little drier than biscuits, but not too dry, and that their texture was less flaky.

So, I went to work modifying my Gluten-Free Buttermilk Biscuits recipe into a gluten-free scone recipe. With just a few adjustments, these scones came out perfectly! These scones are firmer than biscuits but not hard or dry, just the way a traditional scone is supposed to be.

How To Make Gluten-Free Scones

• Pre-heat oven to 425°F and line a baking sheet with parchment paper.

• Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk, make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.

• In a large bowl add flour,  xanthan gum (leave out if your flour already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.

• Cut in the really cold butter into the flour with a pastry cutter or fork until it looks like the size of small peas. (photo 1)

• Add in the buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the eggs right in the buttermilk). The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones. The dough will be sticky. Carefully stir in the blueberries. (photo 2)

• Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.

• With your hands, form a dough round that is about 7″ in diameter and 2″ thick. If you make it any larger or flatter you will end up with flat scones. (photo 3)

• Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown. Please watch your oven because all ovens are different. (photo 4 & 5)

• Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy! (photo 6)

• Store leftover scones in an air-tight container. Scones are best served warm.

Gluten-Free All-Purpose Flour

I used Pillsbury gluten-free flour for this scone recipe. It’s my favorite cup for cup gluten-free flour blend. A cup for cup flour blend is one that already has xanthan gum it.

It makes gluten-free baking so much easier! Make sure you don’t add any extra xanthan gum to your flour if it already has it in it. If you do you will get super gummy scones!

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Pro Tip For Measuring Gluten-Free Flour

• The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.

Dairy-Free Baking Tips

I have also included a dairy-free option to the scone recipe. Myself, my husband and youngest son are all dairy-free as well. So you can also enjoy a gluten-free and a dairy-free scone.

I used Smart Balance buttery spread and almond milk for the dairy-free scones.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Can I Freeze The Scones?

Yes! The scones can be frozen before you bake them. Flash freeze the cut scone dough for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. Bake the frozen scones for 15-20 minutes at 425° F. Please watch your oven because all ovens are different.

These gluten-free blueberry scones are perfect with your morning coffee or tea. They are super easy to make and only take a few simple ingredients.

The lemon glaze takes these scones to the next level! I just love the flavor of blueberries and lemon together.

More Gluten-Free Breakfast Recipes To Try!

• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
• Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}

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5 from 101 votes

Gluten-Free Blueberry Scones {Dairy-Free Option}

Easy Gluten-Free Blueberry Scones with a sweet and tangy lemon glaze. Made with only a few simple ingredients. The recipe also has a dairy-free option. 

Course Breakfast

Cuisine American

Keyword gluten-free blueberry scones, gluten-free dairy-free scones, gluten-free scones recipe

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 scones

Calories 391kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• ▢ ½ cup butter, diced and really cold dairy-free use Smart Balance butter
• ▢ 3 cups gluten-free all-purpose flour , I like Pillsbury gluten-free
• ▢ ¾ teaspoon xanthan gum , leave out if your flour already has it
• ▢ ⅓ cup granulated sugar
• ▢ 2 tablspoons gluten-free baking powder
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon dried lemon peel (lemon zest)
• ▢ ¾ cup buttermilk (make buttermilk by adding 1 tablespoon white vinegar to the milk and sit for 2 minutes) dairy-free add ¾ tablespoon white vinegar to almond, cashew or coconut milk
• ▢ 2 large eggs , whisked
• ▢ 1 cup fresh or frozen blueberries
• ▢ 2 tablespoons milk , dairy-free use almond, cashew, or coconut milk

Glaze

• ▢ 1 cup confectioners' sugar
• ▢ 1 tablespoon lemon juice
• ▢ ½ teaspoon pure vanilla extract
• ▢ 1 tablespoon water

US Customary - Metric

Instructions

• Pre-heat oven to 425°F and line a baking sheet with parchment paper.
• Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
  
• In a large bowl add flour, xanthan gum (leave out if your flour blend already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients. 
• Cut in the butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
• Add in the buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones. The dough will be sticky. Carefully stir in the blueberries.
• Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
• With your hands form a dough round that is about 7" in diameter and 2" thick. If you make it any larger or flatter you will end up with flat scones.
• Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown. 
• Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy! 
• Store leftover scones in an air-tight container. Scones are best served warm.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• The best way to measure gluten-free flour is the “spoon & level” method. Please do not scoop the flour directly out of the bag with a measuring cup. 
• Make your own buttermilk by adding ¾ teaspoon of white vinegar to the milk and let sit for 2 minutes.
• For the dairy-free option, I used almond milk and Smart Balance butter.
• Store-in an air-tight container. Reheat in the microwave or oven before serving again.
• The scones can be frozen before you bake them. Flash freeze the cut scone dough for 30 minutes on a parchment-lined baking sheet before placing them in a freezer bag and putting them back into the freezer. Bake the frozen scones for 15-20 minutes at 425° F. Please watch your oven because all ovens are different.

Nutrition

Serving: 1scone | Calories: 391kcal | Carbohydrates: 60g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 292mg | Potassium: 94mg | Fiber: 5g | Sugar: 27g | Vitamin A: 480IU | Vitamin C: 3.5mg | Calcium: 82mg | Iron: 1.9mg

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