Gluten-Free Zesty Blueberry Scones

Buttery and moist Gluten-Free Zesty Blueberry Scones filled with fresh blueberries and a hint of fresh lemon flavour. These addictive buttery scones will melt in your mouth, with fresh blueberries bursting in every bite.

If you love warm scones filled with nutritious blueberries, this gluten-free bakery-style scone recipe is for you! After all, scones are simple to make!

There is nothing more satisfying than a freshly baked warm scone right out of the oven. Anther scone recipe you may enjoy is this Gluten-Free Maple Oat Nut Scone, so…so… good!

TOPPINGS

You can finish the gluten-free blueberry scones with a light sprinkle of turbinado sugar or a fresh lemon glaze. The combination of sweet blueberries and fresh lemon glaze is just the best!

HOW TO GET THE BEST SCONE TEXTURE

Have you ever made gluten-free sones that were dry and heavy or too crumbly? To get that perfect texture of scones, you need to know a couple of things.

First, freeze the butter for about fifteen minutes before adding it to the flour. The frozen butter will make the scones buttery and not caky. And use cold milk and cold eggs to achieve light and moist scones.

MEASURE FLOUR CORRECTLY FOR BEST RESULTS

If the flour isn’t measured correctly, it will distinguish between a dry and crumbly scone and a buttery moist scone.

It is easier to dip the measuring cup into the flour…I know. However, gluten-free flour is made with various flours and starches and has to be measured correctly. Or you will have more flour than the recipe requires.

Did you make a muffin batter or a cake batter in the past and find it too dry? And more often than not, we blame it on the recipe. This likely happens when the flour is mismeasured.

The best way to measure flour is by using a kitchen scale. However, if you use measuring cups, use a scoop to fill the measuring cup, then level the flour off with a knife.

DO NOT OVERWORK THE SCONE DOUGH

This is not a cake batter. You don’t want to mix the ingredients until smooth. Instead, once you cut in the butter, add the wet ingredients and mix until everything comes together. This step is vital. If you overmix the mixture, you will have dry hard scones.

FRESH VS FROZEN BLUEBERRIES

In this recipe, I used fresh blueberries! Fresh blueberries are abundant in the stores now, so why not use them. The good bakeries with the best scones always use fresh blueberries.

Sure, you can use frozen blueberries, but the scones will not have the same texture and fresh blueberry flavour. I highly recommend using fresh fruit when available in scone recipes.

LEMON GLAZE

If you like your scones sweeter, then go ahead and drizzle the scones with a lemon glaze. I feel the sweetness from the blueberries is perfect. So I only sprinkle a little turbinado sugar over the dough just before baking and skip the glaze.

SERVING AND STORAGE 

Gluten-free scones are best the same day when they are baked. And, they should be served slightly warm.

To store scones, place them in an airtight container and store them at room temperature. They will keep for up to three days; just before serving, pop them in a hot oven for about ten minutes or microwave for ten seconds.

Searching for scone recipes, give these a try, they are amazing

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Jalapeno, Corn, Feta Scone – Gluten Free

This recipe is part of our most-loved gluten-free collection. Explore the gluten-free recipes readers can’t get enough of.

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Many thanks!

Kristina x