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Gluten Free Blueberry Scones

  • Author: Natalie Way
  • Total Time: 38
  • Yield: 8


Incredibly soft and fluffy Blueberry Scones topped with a smooth sweet Lemon glaze. The perfect way to start your weekend day!


  • 2 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend
  • 1/2 cup sugar
  • 1 tbsp. baking powder
  • 1 tsp. cornstarch
  • 6 tbsp. cold cubed Earth Balance Butter
  • 1 egg
  • 1 tsp. vanilla extract
  • 3 tbsp. Forager Sour Cream or any other dairy free sour cream
  • 3/4 cup fresh blueberries ( try to avoid getting the really big blueberries, standard size works better. )
  • Lemon zest for topping

Lemon Glaze

  • 1 1/2 cups powdered sugar
  • 1 tbsp. fresh squeezed lemon juice
  • 2 tbsp. melted earth balance butter


  1. In a large bowl add flour, sugar, baking powder, cornstarch, and mix really well.
  2. Cut butter cubes into the flour. Combine until the butter cubes are size of peas.
  3. Make a well in the center of the flour mixture and add egg, vanilla, and sour cream. Mix until dough forms.
  4. Gently fold blueberries into dough.
  5. Shape dough into a disc, wrap and freeze for 1 hour.
  6. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  7. Place disc on parchment paper and using a sharp knife cut into 8 wedges- similar to cutting a pizza.
  8. Spread scones out on parchment paper and bake for 18 minutes. Oven temps vary so just keep a good watch on them.
  9. Remove from oven and let cool.
  10. Drizzle with Lemon Glaze and a sprinkle of lemon zest.
  11. Enjoy!

Lemon Glaze

  1.  In a medium bowl whisk together powdered sugar, fresh lemon juice, and melted butter until smooth.


** do not use soft mushy blueberries, they add too much moisture to the dough and your scones will NOT bake properly.

  • Prep Time: 20
  • Cook Time: 18
  • Category: american
  • Method: bake
  • Cuisine: dessert

Keywords: gluten free blueberry scones, blueberry scones