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cooing rack with gluten-free blueberry scones with blueberries and a cup of coffee on the background

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
Total Time 25 minutes
Servings 8 scones
Calories 391 kcal

Ingredients

  • 1/2 cup butter, diced and really cold dairy-free use Smart Balance butter
  • 3 cups gluten-free all-purpose flour , I like Pillsbury gluten-free
  • 3/4 teaspoon xanthan gum , leave out if your flour already has it
  • 1/3 cup granulated sugar
  • 2 tablspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon dried lemon peel
  • 3/4 cup buttermilk (make buttermilk by adding 1 tablespoon white vinegar to the milk and sit for 2 minutes) dairy-free add 3/4 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
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon water
US Customary - Metric

Instructions

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

  2. 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.

  3. 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. 

  4. Cut in the butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
  5. 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.

  6. 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.

  7. 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.

  8. 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. 

  9. Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy! 

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

Recipe Notes

Nutrition Facts
Gluten-Free Blueberry Scones {Dairy-Free Option}
Amount Per Serving (1 scone)
Calories 391 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 86mg 29%
Sodium 292mg 12%
Potassium 94mg 3%
Total Carbohydrates 60g 20%
Dietary Fiber 5g 20%
Sugars 27g
Protein 7g 14%
Vitamin A 9.6%
Vitamin C 4.2%
Calcium 8.2%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.