These gluten free lemon blueberry scones are packed with juicy blueberries, filled with fresh lemon zest, and have the most tender, crumbly texture. They’re super easy to make and are perfect for weekend brunch!
Scones are one of my favorite breakfast pastries and these gluten free lemon blueberry scones are no exception. They’re slightly sweet, soft and moist in the center, and have a crunchy golden brown top covered in crunchy turbinado sugar.
These scones are lightened up by using a blend of Mariani walnutmilk and Greek yogurt instead of heavy cream. The result is one of the most delicious scones I’ve ever tasted with crisp crumbly edges and soft flaky centers.
What you’ll need to make these Gluten Free Lemon Blueberry Scones
(links below are the gluten free & celiac safe products I used in this recipe)
- apple cider vinegar
- Mariani vanilla walnutmilk
- unsalted butter
- gluten free 1:1 flour
- granulated sugar
- fine sea salt
- baking powder + baking soda
- plain Greek yogurt
- egg
- pure vanilla extract
- lemon zest
- fresh blueberries
- turbinado sugar
Tips + tricks to make the perfect scones
- Make sure you use cold ingredients – butter, milk, egg, and yogurt. This will ensure the scones stay moist and don’t spread while baking.
- Grate your cold butter on a cheese grater. The smaller pieces mix more quickly and evenly into the dough.
- Make sure to freeze your grated butter before adding it to the dry ingredients. It really does make a difference.
More delicious gluten free biscuit + scone recipes you’re sure to love!
If you make these Gluten Free Lemon Blueberry Scones, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Lemon Blueberry Scones
- Yield: 10 Scones
- Diet: Gluten Free
Description
These gluten free lemon blueberry scones are packed with juicy blueberries, filled with fresh lemon zest, and have the most tender, crumbly texture. They’re super easy to make and are perfect for weekend brunch!
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 ½ teaspoons apple cider vinegar
- ½ scant cup Mariani vanilla walnutmilk (or any other milk you prefer)
- ¼ cup unsalted butter, cold
- 2 cups gluten free 1:1 flour
- ⅓ cup granulated sugar
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¼ cup plain Greek yogurt
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (from 1 medium-size lemon)
- 1 cup fresh blueberries
- Mariani vanilla walnutmilk (or any other milk you prefer), to brush tops
- turbinado sugar, for spinkling tops
Instructions
step 1
In a large liquid measuring cup, add apple cider vinegar and enough milk to measure ½ cup. Stir and let sit for 5 to 10 minutes to allow the milk to curdle.
step 2
Using a cheese grater with large holes, grate the butter onto a small plate. Place in the freezer.
step 3
In a medium bowl, whisk together the gluten free 1:1 flour, sugar, salt, baking soda, and baking powder. Set aside.
step 4
In the liquid measuring cup with the milk and apple cider vinegar, add the Greek yogurt, egg, and vanilla extract. Whisk with a fork until combined.
step 5
Remove the butter from the freezer and add it to the dry ingredients. Add the lemon zest and mix with a fork until incorporated. Add the wet ingredients and stir until everything is moistened and combined. Gently fold in the blueberries.
step 6
Cover the bowl with plastic wrap and refrigerate for 15 minutes. Do not skip this step!
step 7
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
step 8
Using a large #20 scoop, scoop the dough onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops of the scones with milk and sprinkle with turbinado sugar.
step 9
Bake for 18 to 22 minutes or until the tops and edges are golden brown. Remove from the oven and let cool on baking sheet for 5 minutes before serving.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Daniela says
Can’t go wrong with a scone! Love how easy to follow this recipe is. Thank you for sharing