cooing rack with gluten-free blueberry scones with blueberries and a cup of coffee on the background
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5 from 14 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
Total Time 25 minutes
Servings 8 scones
Calories 391kcal
Author Audrey from Mama Knows Gluten Free


  • 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


  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon water


  • 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.


  • 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 3/4 teaspoon 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.


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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