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The Best Gluten-Free Blueberry Scones (Dairy-Free)

Looking for the best gluten-free blueberry scones recipe? Look no further than these tender, flaky ones. Plus they're dairy-free and so easy!
Prep Time: 30 minutes
Cook Time: 20 minutes
Course: Breakfast, Dessert, Baked Goods
Cuisine: Comfort Food
Diet: Gluten Free
Keyword: Gluten-free, quick, quick recipes, scones, baked goods, dairy free, blueberries, pastry, blueberry scones
Servings: 8 scones
Calories: 328kcal
Author: LM


  • 3 cups all-purpose gluten-free flour
  • 2/3 tsp. xanthan gum *omit if your flour blend already has xanthan gum
  • 1/2 cup frozen vegan butter, or solid coconut oil *chopped into small, finger tip-sized cubes
  • 1/2 cup raw turbinado sugar
  • 2 tbsp. baking powder
  • 1 tbsp. lemon zest *finely grated
  • 3/4 cup hemp milk *or other dairy free milk
  • 1 tbsp. apple cider vinegar
  • 2 eggs *beaten
  • 1.5 cups blueberries fresh or frozen
  • 1 pinch sea salt

Optional Lemon Glaze:

  • 1 cup confectioner's sugar
  • 2 tbsp. hemp milk *or other dairy-free milk
  • 1 tbsp. lemon zest *finely grated
  • 2 tbsp. lemon juice
  • 1/2 tsp. pure vanilla extract


  • Preheat oven to 425°. Line a metal baking sheet with parchment paper or, alternatively, coat evenly and lightly with cooking spray.
  • Create your buttermilk by combining dairy-free milk and apple cider vinegar in a small bowl. Set aside until ready to use (make sure the mixture sits for at least three minutes).
  • Combine all dry ingredients in a large mixing bowl and stir thoroughly to combine.
  • Add frozen, chopped butter or solid coconut oil to the dry ingredients and stir to combine. Then, break butter into smaller pieces by pressing it through the tines of a fork. Be sure to work quickly for this step as the butter needs to remain solid in order to create the correct flakiness. Once the butter is totally cut into the dry ingredients, the mixture should resemble fine, sandy soil.
  • Add in the wet ingredients and lemon zest and stir to thoroughly combine, but do not over mix. The dough will be very, very sticky.
  • Flour a clean counter surface, or a large, smooth cutting board, flour your hands, and then turn out the dough on the floured surface.
  • Using your hands, shape dough into a circle that is approximately 8 inches in diameter and 2-2.5 inches thick.
  • Using a knife or pizza cutter, divide dough into 8 sections and arrange them on the parchment-lined baking sheet you prepared earlier.
  • Bake for 15-20 minutes, or until scones have puffed up and the tops have browned slightly.

For the optional lemon-vanilla glaze:

  • Combine all ingredients in a medium bowl and whisk until smooth. You can use a spoon to carefully drizzle the glaze over the surface of the scones, or you can also cut a small hole in the corner of a ziplock bag (for a makeshift icing bag) if you would like a more precise drizzle.


Serving: 8scones | Sodium: 531mg | Calcium: 294mg | Vitamin C: 9mg | Vitamin A: 668IU | Sugar: 17g | Fiber: 6g | Potassium: 47mg | Cholesterol: 41mg | Calories: 328kcal | Saturated Fat: 3g | Fat: 12g | Protein: 7g | Carbohydrates: 67g | Iron: 3mg
Tried this recipe?Let us know how it was!