Gluten Free Lemon Blueberry Scones
Bright and citrusy with bursts of fresh blueberries, Gluten Free Lemon Blueberry Scones are summer sunshine on a plate.
Classic Blueberry Scones, With a Citrus Twist
I love scones. They are so easy to make (especially this recipe!) and very versatile. You can add just about anything you want to scone batter – nuts, chocolate chips, dried fruit, you name it!
But one of my favorite things to add are blueberries and lemon. It’s such a classic combo, and for good reason!
What’s In Lemon Blueberry Scones?
One of the things I love most about this recipe is that there’s no artificial flavoring. I’m all for using extracts (see my maple walnut scones!), but sometimes simple is nice. Just lemon and blueberries.
The only “surprise” ingredient in this recipe is sour cream. If you’re not a huge fan of sour cream (you can’t taste it, I promise!), you could substitute an equal amount of full fat, plain yogurt. Essentially, you want to use cultured dairy in the recipe as the lactic acid will contribute to a tender scone.
I would caution against using buttermilk as your cultured dairy as it would make the dough far too wet and sticky to work with.
Tips for Making Gluten Free Lemon Blueberry Scones
- This dough is pretty forgiving as far as when or how you add the ingredients. I’ve been lazy and dumped everything in a bowl and mixed with a hand mixer, spoon, or my hands. I’ve also creamed the butter and sugar, then added the dry ingredients, then the sour cream. Both results were great! But my favorite way is the latter, just so I have a little more control of texture.
- Once you add the egg to the butter and sugar, it will look lumpy and almost curdled. Don’t worry, the batter is fine! It will become smooth once the additional ingredients are added.
- Just like my cranberry & white chocolate scones, I find an ice cream scooper works best to portion out the dough onto the baking sheet. Be sure to completely fill the ice cream scoop for perfectly sized scones.
- Keep in mind the scones don’t spread or rise like a biscuit, so they can be a little closer on the baking sheet.
- Make sure you’re gentle when folding in the blueberries. You don’t want the blueberries bursting prior to going in the oven. This will make the batter too wet and yield very soggy scones.
- While I recommend using King Arthur Measure for Measure flour for this recipe, you could use any 1:1 gluten free flour that already has xanthan gum in it (e.g. Cup4Cup, etc.).
Let’s Eat!
Juicy blueberries, a bit of lemon zest in the batter, and a tangy and not-too-sweet lemon glaze are a match made in heaven in my lemon blueberry scones.
If you make my Lemon Blueberry Scones, be sure to leave a comment and/or rate the recipe! I love hearing from you and constructive feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Gluten Free Lemon Blueberry Scones
Ingredients
Scones
- 4 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- 1 egg slightly beaten
- 1½ cups King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch kosher salt
- 1 teaspoon lemon zest
- 8 ounces sour cream
- 1 cup blueberries washed and dried
Glaze
- ¼ cup confectioner's sugar
- 3 tablespoons lemon jucie
- ¼ teaspoon vanilla extract
Instructions
For the Scones
- Preheat your oven to 350° and line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together on medium low speed until slightly lighter in color, about 1-2 minutes.
- Add beaten egg and mix on medium low until just combined, about 1 minute. The batter will look lumpy and almost curdled, don’t worry, it will become smooth with the additional ingredients.
- With the mixer on low, add flour, baking soda, baking powder, kosher salt, and lemon zest,. Increase the speed to medium low and mix until the butter mixture is incorporated to the dry ingredients, about 1 minute. It will still be very dry and crumbly.
- Add the sour cream to the bowl and mix on medium low speed until well combined and smooth, about 2 minutes. Finally, fold in the blueberries with a rubber spatula, being careful not to burst the berries.
- Using an ice cream scoop, fill the scoop with dough and drop onto a parchment lined baking sheet. Space the scones about 1-2 inches apart on the baking sheet.
- Place scones on middle rack in oven and bake for 25-30 minutes, or until scones are lightly browned on top.
For the Glaze
- Combine confectioner's sugar, lemon juice and vanilla extract in a bowl. Spoon over warm scones and serve immediatley.
- Scones can be stored wrapped in cling film or in an airtight container at room temperature for up to 5 days.
Notes
- Once you add the egg to the butter and sugar, it will look lumpy and almost curdled. Don’t worry, the batter is fine! It will become smooth once the additional ingredients are added.
- Just like my cranberry & white chocolate scones, I find an ice cream scooper works best to portion out the dough onto the baking sheet. Be sure to completely fill the ice cream scoop for perfectly sized scones.
- Keep in mind the scones don’t spread or rise like a biscuit, so they can be a little closer on the baking sheet.
- Make sure you’re gentle when folding in the blueberries. You don’t want the blueberries bursting prior to going in the oven. This will make the batter too wet and yield very soggy scones.
- While I recommend using King Arthur Measure for Measure flour for this recipe, you could use any 1:1 gluten free flour that already has xanthan gum in it (e.g. Cup4Cup, etc.).
- If you’re not a huge fan of sour cream (you can’t taste it, I promise!), you could substitute an equal amount of full fat, plain yogurt. Essentially, you want to use cultured dairy in the recipe as the lactic acid will contribute to a tender scone. I would caution against using buttermilk as your cultured dairy as it would make the dough far too wet and sticky to work with.
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