Name: Gluten Free Blueberry Scones
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: For Scones:; 1⁄2 cup diced or shredded very cold unsalted butter; 3 cups Gluten Free All Purpose Baking Flour; 1/3 cup granulated sugar; 2 tablespoons baking powder; 1⁄2 teaspoon salt; 1 egg; 1 cup blueberries; Zest and juice of one lemon; 1 tsp vanilla; 2/3 cup buttermilk; 1 egg + 1 tsp water (egg wash) or 2 tbsp milk for egg wash; For Glaze:; juice of one half lemon; 1/2 cup powdered sugar

Scones are one of our top gluten free snacks at our house. For some reason, scones get the reputation of being hard to make, but the truth is they couldn’t be easier. These gluten free blueberry scones are great with a cup of coffee, tea, or hot chocolate. Sometimes I even eat them for breakfast!

Easy Gluten Free Blueberry Scones

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These scones couldn’t be easier to make! The hardest part may be shaping the dough if you are new to baking, or gluten free baking.

Gluten free dough is more delicate than its glutenous counterpart. If you’re just entering the world of gluten free, making these scones is a great first step. They allow you to get a handle on how this gluten free baking stuff works, since this recipe is so forgiving.

Don’t want to mess with the dough? No worries, they’ll still come out fantastic if you use the ultimate scone making hack, which is scooping them onto your pan with a muffin scoop.

How to Make Gluten Free Scones

There’s a few simple ingredients in these gluten free blueberry scones.

Gluten free flour (we like anything by King Arthur Baking, especially their Gluten Free All-Purpose Baking Mix)
Butter (the colder the better)
Milk
Egg
Sugar
Blueberries
Lemon

That’s it, all classic baking ingredients you probably already have on hand, which is why scones are so perfect as a gluten free snack.

Start by mixing together all of your dry ingredients, including the lemon zest.

I love citrus zest, so I have a fancy zester that is my favorite thing ever. You can also use a grater, zester, or just very thinly slice the skin of the lemon.

Then, make sure your butter is cold and get out that grater. If you don’t have an old school box grater, I encourage you to grab one, becuase believe it or not, they are super versatile.

You can also dice your butter fienly – the firmer it is the better for working with it.

Then, combine the butter and dry ingrdeints, before adding the buttermilk, egg, and vanilla.

Mix until just combined, and add your blueberries mixing gently. Blueberries don’t like to be mixed, so if some break and seem like they are bleeding, don’t worry about it, it is par for the course.

Now scoop the dough into a center of a parchment lined pan, and shape it like a circle.

Now, we’re going to make indents for eight slices of scones, but not cut them all the way through, this will make them easier to seperate later.

You could cut them all the way and bake them indicvidually, but if you are new to gluten free baking, you may want to bake it as a whole, the dough is very delicate and takes some getting used to.

Now, brush your scones with either egg wash and milk, and bake for 12-15 minutes at 400F.

While your scones are baking, work on your lemon glaze. Mix 1/2 cup of powdred sugar and the juice from 1/2 of a lemon. That’s it!

Once your scones are done, allow them to cool a bit before cutting them, and enjoy!

How to Make these Gluten Free Scones Vegan & Dairy Free

When I started my gluten free and allergy free baking journey, scones were one of my first things I started to make. For some reason, scones just come out so well no matter what you do to them.

If you want to make these gluten free blueberry scones vegan and dairy free, it is pretty simple to do.

Swap butter for coconut oil or dairy free, vegan butter
Swap buttermilk for your favorite dairy free milk (we like So Delicious Coconut Milk Beverage) plus one teaspoon apple cider vinegar
Swap egg for 1/4 cup extra dairy free milk

That’s it. Follow the same instructions as you would normally, except for the butter steps. Make sure your cocnunt oil is room temperature, and just sort of mash it into your dry mixture.

If you want the full run down on how to make gluten free, egg free, dairy free, but still delicous scones, check out this allergy friendly scone recipe from Wright Things.

Now, let’s take a look at the recipe!

Yield: 8