These gluten free lemon blueberry scones have bright flavor with a tender texture. Full of delicious fresh blueberries and lemon flavor, these scones are perfect for breakfast!

It’s been a little while since I’ve shared a scone of the month flavor and recipe. That definitely doesn’t mean we haven’t been enjoying our favorite scones every now and then, it’s just been hard to get in a good rhythm since Ania was born. 

Let me just tell you, if you are new to the scone world, you are truly missing out. Scones are such a wonderfully delicious breakfast treat. Not all scones are created equal, and that’s absolutely true when it comes to gluten free recipes. Yes, this recipe uses a mix. Is that cheating? Absolutely not! With results like these, you’ll find yourself coming back for more! 

Gluten Free Lemon Blueberry Scones

I love this mix. Until I can create my own recipe that produces scones as good as these, this is my go to mix. It yields fantastic scones every time. This month, my lemon blueberry scones shine. They’re bright and fresh in flavor thanks to the fresh lemon and blueberries. Lemon and blueberries are a classic combination and paired with this tender scone mix the results are wonderful!

For the best tasting scone, use fresh lemon and blueberries. If you’re in a pinch, you can substitute frozen blueberries instead. No blueberries? Make my gluten free lemon scones instead!

And psst… even if you aren’t gluten free, you’ll love these scones!

Print Recipe

Gluten Free Lemon Blueberry Scones

A tender scone with a delicious mix of lemon and blueberry flavor.

Prep Time5 minutes mins

Cook Time13 minutes mins

Course: Breakfast

Keyword: blueberry, Gluten Free, Lemon, Scone

Author: Shayna Queen, The Wood Grain Cottage

Equipment

• Mixing Bowl
• Pastry Blender
• Measuring Cups
• Sheet Pan
• Parchment Paper
• Measuring Spoons
• Zester
• Citrus Press/ Juicer

Ingredients

Scones

• 1 Box Namaste Muffin & Scone Mix
• 8 tbsp Cold Butter
• 2 Eggs Lightly Beaten
• 1/3 cup Milk I use almond milk
• 1 cup Fresh Blueberries
• 1 tbsp Fresh Lemon Juice
• 1 Lemon, zested Reserve a little less than half for glaze

Glaze

• 3/4 cup Powdered Sugar
• 1 tbsp Milk I use almond milk
• 1 tbsp Fresh Lemon Juice
• Remaining Lemon Zest

Instructions

For The Scones:

• Preheat oven to 400 degrees. Line sheet pan with parchment paper.
• In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
• Create a well in the center of the dry mixture. Add the eggs and milk. Stir until well combined and the mixture is moist.
• Add the lemon juice and lemon zest and blend well. If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
• Add fresh blueberries and gently stir to combine.
• Dump scone mixture onto parchment paper lined sheet pan, and shape into a circle, about 1 inch thick.
• Use a knife to score the dough into 8 equal pieces, then cut through the mixture and slightly pull each scone wedge out from one another for expansion room when baking.
• Bake for 12-15 minutes, or until golden brown.
• Set aside and cool for 5-10 minutes.

For The Glaze

• In a small mixing bowl, combine powdered sugar, milk, and lemon juice. Mix well.
• Drizzle glaze onto cooled scones. Wait a few minutes, then drizzle on another layer of glaze.
• Before glaze sets, sprinkle additional lemon zest over scones, if desired.
• Enjoy!