There's nothing more satisfying than a freshly baked scone. When you're craving a treat, these Gluten Free Lemon Blueberry Scones hit the spot. Whether you're looking for an afternoon snack or a tasty dessert, these pretty little pastries are the perfect way to satisfy your taste buds. The dough is a breeze to make, and the blueberries provide the perfect pop of color to brighten up your day. Serve them warm with lemon icing or a little butter and a cup of coffee. Have your scone and eat it too!
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Equipment Needed
Regardless off whether you're making regular or gluten free scones you need the same equipment! Make sure that you have available:
- Large Mixing Bowl
- Pastry Blender- You can also use a food processor to add the butter to the dry ingredients, but I find this unnecessary and adds a lot of clean up!
- Baking Sheet
- Silicone Mat or Parchment Paper
- Small Mixing Bowl
- Whisk
Ingredients and Swaps
- Gluten Free Flour Blend- I I find that the combination of almond, tapioca, and coconut flour makes them not taste too much like coconut, but have a perfect amount of softness. For nut free, try a gluten free flour that is 1:1 with xanthan gum like Bob's Red Mill!
- Lemon Zest- I really wanted a strong flavor of lemon in the dough, so I went for two tablespoons of zest. You could do less zest or substitute another citrus like orange! It's important to have some sort of acid to balance out the sweetness.
- Monk Fruit Sugar- If you've been hanging around That Zest Life a while you know I love monk fruit sugar. It doesn't taste like an artificial sweetener, but still is sweet. You can use granulated sugar if you'd like or coconut sugar.
- Butter- If you are dairy free, then feel free to use ghee or coconut oil! Just make sure that whatever you use is VERY COLD. The cold butter will help give the scones a light and fluffy texture.
- Coconut Milk- This is perfect for a dairy-free milk alternative! It doesn't make it taste like coconut at all. Try buttermilk or heavy cream!
- Almond Extract- Here is a place you can mix it up! Try out vanilla or bourbon!
- Frozen Blueberries- You can use fresh blueberries here, but if you use frozen do not thaw them because it will add too much moisture. As it is, when you mix them in you will likely smash them up a bit which is ok!
- Glaze- Whatever icing you want to use works, but I love a good lemon glaze! Try out the monk fruit powdered sugar by Lakanto. Perfect for all your favorite icings.
Step-by-Step with Photos
I've always been so intimidated by gluten-free scones, but after making them the first time I realized how easy and quick they are! Most of the time is spent in the freezer making sure that the ingredients stay super cold. The pictures should and extra tips should help you nail this first try.
- In a large bowl, combine the dry ingredients: almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, lemon zest, and monk fruit.
2. Slice the butter into small cubes and add to the dry ingredients using a pastry blender until coarse crumbs form. You could also pulse in the food processor.
3. Create a well in the mixture. Add coconut milk, almond extract, and egg. Stir until well combined. Don't over mix and smash the butter too much.
4. Mix in frozen blueberries. Place in freezer for 30 minutes to chill.
5. While waiting, preheat the oven to 400° and prepare a baking sheet with a silicone mat or parchment paper and a sprinkle of tapioca flour.
6. After dough is chilled, place on top of baking sheet and gently form a disk about 7 inches across. Make sure it is even thickness all around. Cut into 6 or 8 wedges.
7. Gently separate each wedge and place 2 inches apart. Return to freezer for 10-15 minutes.
8. Bake at 400° for 20-25 minutes until set and golden brown. Check at occasionally to monitor browning. Cover with aluminum foil if they're browned, but not done cooking. If it's hard to get them off of the baking sheet because they're trying to break apart then they are not done!
Other Flavor Combinations
Gluten free scones are so easy to mix it up just by swapping out a few ingredients! Try out these different combinations or create your own!
- Raspberry White Chocolate
- Orange Cranberry
- Strawberry with Cream Cheese Icing
- Cinnamon Chocolate Chip
You may also enjoy these other sweet treats!
Frequently Asked Questions
Use gluten-free flour if you have a nut allergy. Make sure it has xanthan gum to provide the stickiness and elasticity that gluten would add. I like Bob's Red Mill Gluten Free 1:1 Baking Flour.
You can freeze them before baking by freezing overnight on a baking sheet then storing in a freezer bag. Bake the frozen scones at 400 degrees for 30 minutes or until golden brown and completely set.
Be sure that they're set. It's ok to pull them just before fully coming together as they will continue to cook for a bit as they're cooling. Also be sure not to over stir. This could make it more gummy. If cooking from frozen, do not microwave as it will compromise the dough.
Baking soda and baking powder helps dough rise. Keep in mind when mixing up the flavors of this recipe that baking soda needs an acid (like lemon) in order to work properly. If you aren't dairy free, buttermilk would work well.
I hope you enjoy these as much as I do. I love to have a warm scone with a big cup of coffee on a dreary afternoon! If you try these or come up with a new flavor combination you think I have to try, tag me @thatzestlife and leave a comment so I can see! If you have any issues, please shoot me an email or comment below. I'm here to help you get these right! Happy eating!
Recipe
Gluten Free Lemon Blueberry Scones
Equipment
- Large Mixing Bowl
- Pastry Blender
- baking sheet
- Silicone Mat or Piece of Parchment Paper
- Small Mixing Bowl
- Whisk
Ingredients
For the scones:
- 2 cups almond flour
- ¾ cup tapioca flour (plus extra for dusting)
- ¼ cup coconut flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp lemon zest
- ½ cup monk fruit sugar (can sub coconut sugar or regular sugar)
- ½ cup very cold butter (can sub dairy free butter or coconut oil)
- 6 tbsp full fat coconut milk (can use buttermilk or milk)
- 1 tsp almond extract (can use vanilla)
- 1 egg
- ¾ cup frozen blueberries (do not thaw)
For the glaze:
- 1 cup powdered monk fruit sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine the dry ingredients: almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, lemon zest, and monk fruit.
- Slice the butter into small cubes and add to the dry ingredients using a pastry blender until coarse crumbs form. You could also pulse in the food processor.
- Create a well in the mixture. Add coconut milk, almond extract, and egg. Stir until well combined.
- Mix in frozen blueberries. Place in freezer for 30 minutes to chill.
- While waiting, preheat the oven to 400° and prepare a baking sheet with a silicone mat or parchment paper and a sprinkle of tapioca flour.
- After dough is chilled, place on top of baking sheet and gently form a disk about 7 inches across. Make sure it is even thickness all around. Cut into 6 wedges.
- Gently separate each wedge and place 2 inches apart. Return to freezer for 10-15 minutes.
- Bake at 400° for 20-25 minutes until set and golden brown. Check at occasionally to monitor browning. Cover with aluminum foil if they're browned, but not done cooking.
- While they cool, mix together all the ingredients for the glaze in a small bowl with a whisk. Drizzle over cooled scones.
- Serve warm or room temperature. Store covered on the counter for 2 days or in the refrigerator for up to 5 days.
NOTES
- cranberry orange
- raspberry lemon
- strawberry
Nutrition
If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!
Angela
So delicious! These are some of the best scones I've ever had. You can't even tell they're gluten free. YUM!
Megan
Totally agree that you can't even tell! Thanks!!
Chichi
Lemon and blueberries? Yes please. Love the look of these scones. They looks delicious. Can’t wait to try them.
Megan
Thank you!
Chris Collins
Blueberry and lemon is a match made in heaven! Can't wait to try these scones 🙂
Megan
Can't wait to hear what you think!
Beth Sachs
I do love a lemon and blueberry flavour combo. These scones sound delicious.
Megan
It's my favorite combo also!
Sara Welch
Enjoyed this for breakfast this morning and it did not disappoint! Easily, the best way to start my day; this was hands down delicious!
Megan
I completely agree!