Gluten-Free Lemon Blueberry Scones

Lemon and blueberry scones stacked on a white platter with lemon slices.

5 from 1 vote

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.

Prep Time15

Cook Time20

Total Time35

Course: Baked Goods, Breakfast

Cuisine: American

Servings: Scones

Calories: 248.49kcal

Author: Sarah Hill

Equipment

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!

Notes

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.

Nutrition