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Gluten Free Lemon Blueberry Scones

A tender scone with a delicious mix of lemon and blueberry flavor.
Prep Time5 mins
Cook Time13 mins
Course: Breakfast
Keyword: blueberry, Gluten Free, Lemon, Scone



  • 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


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


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!