I think scones are really underrated. Cookies, cakes, and brownies sometimes overshadow classic scones, but that doesn't mean they're not just as delicious. Plus, you can have this scone recipe for breakfast!
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I was inspired to make blueberry and lemon scones after I went to London and had the most delicious gluten-free scones ever. It was amazing! There were always gluten-free scones (and gluten-free options) everywhere I went in London. I had a flaky scone every single day when I was there.
These savory blueberry lemon scones go great with a cup of tea and my no-bake peanut butter bars.
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Ingredients
- King Arthur Gluten-Free Flour Blend
- Granulated sugar
- Baking powder
- Salt
- Lemon zest
- Unsalted butter
- Heavy cream
- Fresh Lemon juice
- Powdered sugar
See recipe card for quantities.
Instructions
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
Combine the gluten-free flour, sugar, baking powder, and salt in a large bowl. These are the dry ingredients.
Add the cubed butter to the dry ingredients. Use your hands or a pastry cutter to break down the cold butter. The mixture should be course with little pieces of flour still visible. Pour in the fresh blueberries and lemon zest.
Pour the cream and lemon juice into the bowl and mix until the dough forms a ball. Divide the dough into two balls.
Pour the two balls out onto a clean floured surface and form two disk shapes. The disks should be about 2 inches thick.
Use a knife to cut the disks into triangles like a pizza. There should be 6 triangles per disk.
Line the scones on the prepared baking sheet and chill in the refrigerator for 20 minutes.
Bake the scones for 18 minutes or until golden on the top and bottom.
In a small bowl, mix the powdered sugar and lemon juice together.
Once the scones are cool, drizzle the glaze over the top of each scone.
Hint: Use a pastry cutter to break down the butter. Find a great one HERE.
Substitutions
- Heavy cream - you can use dairy-free milk like oat milk or almond milk instead of heavy cream.
- Lemon - use orange or lime zest and juice instead of lemon.
Variations
- Plain - omit the lemon zest, juice, and blueberries to make classic plain scones.
- Almond - add almond extract.
Equipment
Storage
Wrap the scones in plastic wrap and store them at room temperature for up to two days. You can also use an airtight container.
FAQ
The cold flaky butter helps the scones rise. Make sure that the butter you use to make these savory scones is cold and not room temperature.
I haven't tested the recipe using vegan butter, but you can use dairy-free milk like oat milk or almond milk instead of heavy cream.
You can freeze these scones by wrapping them in plastic wrap and storing them in an airtight container. Store them in the freezer for up to three months.
Yes! You can use frozen blueberries instead of fresh blueberries. Add the same amount of blueberries to this recipe if you're using frozen blueberries.
Absolutely!
You can. I prefer using King Arthur's for this recipe, but Cup4Cup also works wonders. I haven't tested any other GF flour blends with the recipe.
Top tip
This recipe works best when you use cold butter.
Gluten-Free Lemon Blueberry Scones
Equipment
- Set of mixing bowls
- Pastry cutter
Ingredients
Scones:
- 2 cups King Arthur GF Flour
- ¼ cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1 stick unsalted butter cubed
- ¼ cup cream
- ¼ cup lemon juice
- 1 cup fresh blueberries
Glaze:
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375 degrees. Use a precut piece of parchment paper to line a large baking sheet. Set aside.
- Combine the gluten-free flour, sugar, baking powder, and salt in a large bowl.
- Add in the cubed butter. Use your hands or a pastry cutter to break down the butter. The mixture should be course with little pieces of flour still visible. Pour in the fresh blueberries and lemon zest.
- Pour the cream and lemon juice into the bowl and mix until the dough forms a ball. Divide the dough into two balls.
- Pour the two balls out onto a clean floured surface and form two disk shapes. The disks should be about 2 inches thick.
- Use a knife to cut the disks into triangles like a pizza. There should be 6 triangles per disk.
- Line the scones on the baking sheet and chill in the refrigerator for 20 minutes.
- Bake the scones for 18 minutes or until golden on the top and bottom.
- In a small bowl, mix the powdered sugar and lemon juice together.
- Once the scones are cool, drizzle the glaze over the top of each scone.
Ashley F says
Hi! I would like to make this recipe this weekend. However, there’s no measurement included in the recipe ingredients for the amount of blueberries required. What is the measurement for blueberries in this recipe? Thank you!
Kate says
Hi Ashley, thank you so much for your message. I just updated and it's 1 cup of blueberries. Thank you so much for your question!
Christina says
I may be just overlooking the recipe, but how many blueberries do you need for the recipe? Is it just measure with your heart? Because that’s good too lol!
Kate says
Oh my goodness, thank you for asking! I totally forget to add the blueberries. I use 1 cup fresh blueberries, but IMO the more the merrier! Thanks so much for your question!