Brighten your morning with Gluten-Free Lemon Blueberry Scones! They're filled with fresh lemon zest, sweet blueberries and are as moist and fluffy as scones should be. Drizzle them with the best scone icing and enjoy warm.
If you haven't noticed yet, baked goods and quick breads made with lemon zest and juicy fresh blueberries is one of my favorite flavor combinations. Fresh citrus is so bright and full of tart, natural flavor. If you love these scones, you may be interested in my Blueberry Lemon Tart, Gluten-Free Lemon Cake, Blueberry Waffles and Lemon Chia Seed Baked Donuts too!
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Why You'll Love this Recipe
- Foolproof! Most scone recipes call for cold, cubed butter and the dough can't be handled too much or it melts the butter and causes the scones to fall flat and dense. These scones are made with melted coconut oil, removing that worry.
- Soft and moist. A big reason why people think they don't like scones is because they've only ever experienced a dry, crumbly scone. Once you experience these ultra-moist scones, you'll be converted.
- Better than Starbucks. Make your own scones at home for a fraction of the price of Starbucks.
Ingredients and Substitutions
- Gluten-free flour - Just like in my Gluten-Free Lemon Blueberry Muffins, I recommend using a 1-to-1 gluten-free flour mix. These flour mixes act closest to all-purpose flour when baking and will create the best results.
- Coconut oil - These scones do not taste like coconut, however, if you want to remove any flavor of coconut at all, use refined coconut oil.
- Honey - Honey adds the perfect sweetness and compliments the flavor in the lemon juice and blueberries so nicely. If you have a lot of honey to use up, try my Simple Honey and Olive Oil Oat Flour Cake.
- Lemon - This recipe calls for both lemon juice and lemon zest. It is imperative to use both and use freshly squeezed lemon juice only!
- Eggs - Room temperature eggs are recommended as they mix into the batter easier and yield the lightest, fluffiest scones!
See the recipe card below for the remaining ingredients and quantities.
Variations
- Out of coconut oil? Try using melted unsalted butter or margarine instead.
- Want to use another liquid sweetener? Maple syrup and agave will also work in place of the honey.
- Need to substitute the berries? Try fresh cranberries or chopped blackberries! I do not recommend using frozen berries because they contain too much additional moisture.
- Out of vanilla extract? Try almond extract or omit it altogether.
- Which flour should I use? I use Bob Red Mill's 1-to-1 Gluten-Free Baking Flour. If you are going to use another Gluten-Free flour I recommend a 1-to-1 flour that contains a mix of flours and starches or even all-purpose flour if you can tolerate gluten. Avoid using just oat flour, coconut flour, almond flour etc. These flours act very differently from 1-to-1 mixes.
Instructions
These blueberry lemon scones come together in just a few simple steps.
- Whisk together dry ingredients. In your larger mixing bowl, whisk together the gluten-free flour, salt, baking powder and lemon zest until evenly incorporated.
- Whisk together wet ingredients. In a separate, small mixing bowl whisk together the vanilla extract, lemon juice, honey, coconut oil and eggs until combined.
- Fold the wet ingredients into the dry. Add the wet ingredients into the large mixing bowl with dry and stir to combine until you have achieved a soft, shaggy dough consistency.
- Gently fold in the blueberries. I find this easiest to do with your hands!
- Transfer the dough to a baking sheet. Using your hands, gently form the shaggy dough into a round, evenly thick shape.
- Slice into wedges. Using a sharp knife or a pizza cutter, cut the dough into 6-8 scones, keeping them as close together in size as possible.
- Bake for 18-25 minutes. After the 18-minute mark, I recommend checking the bottoms of the scones to ensure they are not burning.
- Prepare the lemon glaze. While the scones bake, make the glaze in a small mixing bowl by whisking together lemon juice, milk, and powdered sugar. If your powder sugar has any clumps, sift it into the bowl first to make the smoothest scone icing.
- Drizzle with the best scone icing! Once the scones are baked and lightly golden brown, let the scones cool for 10-15 minutes, then drizzle the icing over the tops with additional lemon zest, if desired.
Frequently Asked Questions
Make sure you are using fresh baking powder! Once opened, baking powder begins to lose its ability to rise after 6 months (sometimes even less in more humid climates). For the lightest, fluffiest scones, use fresh baking powder.
Yes! Scones can be made with margarine instead of coconut oil. If using, skip adding salt to your scone dough because margarine is already salted.
Bake your scones on the middle shelf. This is close enough to the hottest point of the oven to allow the scones to rise and become golden, but far enough away to prevent burning.
Storage
Scones do best stored at room temperature in an air-tight container and will last for 2-3 days. Scones stored in the fridge will last for 4-5 days, but will not be as soft and fluffy as room-temperature scones.
I do not recommend freezing these lemon blueberry scones.
Top Tips
- Transfer the scone mix directly to the parchment-lined baking sheet as opposed to forming it into a round on a floured work surface first. This prevents the need for adding extra flour to the dough and keeps the dough from being too dry and crumbly.
- Zest the entire lemon! This is where the bright and strong lemon flavor comes from. Without enough zest, the flavor of your scones will fall flat.
More Simple Gluten-Free Baked Goods You'll Love
Enjoy lemon blueberry scones with these easy breakfast favorites all year long. Nothing better to serve for Mother's day, tea parties, birthdays, wedding showers, and warm springtime brunches.
Recipe
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Gluten-Free Lemon Blueberry Scones
See the full post for extra tips and photos
Ingredients
- 2 cups gluten-free flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 lemon zested
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ⅓ cup honey
- ¼ cup coconut oil
- 2 eggs
- 1 cup fresh blueberries
Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine flour, salt, baking powder and lemon zest in a large bowl. In a small bowl mix together vanilla, lemon juice, honey, coconut oil and eggs.
- Add the wet ingredients to the dry ingredients and stir until it forms a dough-like consistency. Gently fold in the blueberries. It may be easier to use your hands for this.
- Place the dough on the parchment paper lined baking sheet and form it into a round shape. Cut the dough into 6-8 equal pieces and separate on the sheet.
- Bake for 18-25 minutes until golden. Check after 18 minutes to ensure the bottoms don't burn.
- While the scones are baking, make the glaze. Add the glaze ingredients to a bowl and mix until combined. Set aside.
- Let the scones cool for about 10-15 minutes before serving. Drizzle with the glaze and enjoy!
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Sarah's Tips
- Transfer the scone mix directly to the parchment-lined baking sheet as opposed to forming it into a round on a floured work surface first. This prevents the need for adding extra flour to the dough and keeps the dough from being too dry and crumbly.
- Zest the entire lemon! This is where the bright and strong lemon flavor comes from. Without enough zest, the flavor of your scones will fall flat.
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