Easy Blueberry Scones (Gluten-Free Optional)

Easy Blueberry Scones (Gluten-Free Optional)

These gluten free Lemon Blueberry Scones are like a last taste of summer before the autumn air has us running for the warm pumpkin pie spices.

Easy Blueberry Scones (Gluten-Free Optional)

Prep Time : 10 min

Prep Time : 25 min

Total Time : ,

Servings :8.


  • 2 Cups All-Purpose Flour or Gluten-Free All-Purpose Flour
  • 1/3 Cup Granulated Sugar
  • 1/2 Tsp Salt
  • 1 Tbsp Baking Powder
  • 1/2 Cup (1 Stick) Unsalted Butter, Grated and very cold or frozen
  • 1/2 Cup Buttermilk or Cream, plus more for brushing on top
  • 1 Large Egg
  • 2 Tsp Vanilla Extract
  • 1 Cup Fresh Blueberries (Frozen works too)
  • Vanilla Glaze
  • 1 Cup Powdered Sugar
  • 3 Tbsp Milk (More if Needed)
  • 1/2 Tsp Vanilla


  • In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  • Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
  • In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.
  • Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
  • The mixture should be well combined and hold together in a ball.
  • Sprinkle a small amount of flour onto parchment paper or the counter.
  • Press dough into 8-inch circle, about 3/4 inch thick.
  • Brush the top with additional buttermilk or cream.
  • Sprinkle with a touch of sugar.
  • Using a sharp knife, cut the circle into 8 wedges (pie shape).
  • Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper.
  • Leave about a few inches between each scone to expand.
  • Place in the fridge for 15-30 minutes.
  • Preheat the oven to 400*F.
  • Bake for 20-25 minutes or until golden brown.
  • Remove from the oven and cool slightly.
  • Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
  • Drizzle over the scones and serve.
  • Store leftovers in an airtight container.

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