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Easy Vegan Gluten Free Lemon Blueberry Scones

These easy gluten free blueberry scones with a touch of lemon are the perfect spring and summer treat. They are lightly sweetened with the lemon glaze and have the perfect crumbly texture that you will love with a cup of coffee or tea. 

If you are looking for gluten free recipes with fresh blueberries then you are going to love these vegan gluten free blueberry scones.

If you want just a gluten free lemon scone you could easily omit the blueberries, but I love these gluten free dairy free scones just the way they are.

I have been making scones for years because they are so darn good with a cup of coffee or glass of tea. The best part though is how easy they are to make! I have many variations for scones like Gluten Free Almond Joy™ Scones (lactose free)Gluten Free Cheese and Chive Scones and Pumpkin Scones with Maple Glaze (GF/DF).

We love Easy Gluten Free Blueberry Scones!

Gluten Free Blueberry Scones on a palate with lemon glaze

lemon blueberry scones on a sheet pan with a towel

Over the years I have collected many other recipes for scones that just haven’t made it back up on the blog yet, but these are too good not to share.

Someday I want to open a sconery that is free of gluten, dairy, corn and with nut free options. Scones are the best!

Recently I got together with one of my best friends and brought these to share with her. She absolutely loved them. You will love having these vegan gluten free blueberry scones when you are getting together with friends.

Gluten Free Vegan Blueberry Scones are perfect to drop off to others when they are sick or recovering from something. 

 

gluten free vegan blueberry scones on a plate ready to be eaten!

All of my scone recipes are very simple and take less than 10 minutes to throw together. Even if you are low on time these can been thrown together quickly and you will absolutely impress whoever you share warm delicious scones with.

One of my favorite parts of these gluten free lemon blueberry scones is how blueberries expand and get soft when you cook them. The gooey sweet blueberry with the lemon flavor and the sweetness of the glaze make these irresistible.

What ingredients do you need to make these gluten free blueberry scones?

ingredients needed to make gluten free blueberry scones

vegan lemon blueberry scones on a plate

  • Gluten Free All Purpose Flour: Better Batter flour or my gluten free all purpose flour blend (you can use the code livingfreelygf on www.betterbatter.com for 30% off your purchase)
  • Baking Powder & Baking Soda
  • Salt: I prefer pink himalayan sea salt for my recipes, but any sea salt will do
  • Coconut Oil: Firm, usually right out of the jar is fine, but if its soft pop it in the fridge for a few minutes. Alternatively, you could use firm butter or vegan butter. 
  • Maple Syrup: Honey will work as well
  • Apple Cider Vinegar
  • Lemon Extract
  • Lemon Juice and Lemon Zest
  • Blueberries: I prefer fresh berries for this recipe, but you can used dried berries too. Frozen berries will be too liquidy. 
  • Powdered Sugar
  • Dairy Free Milk: Or any milk of your choice. I use coconut milk. 

Frequently Asked Questions…

Flour- If my all purpose flour blend has xanthan gum, do I need to add more? 

No, if your all purpose flour contains gums do not add more.

Coconut Oil- If I don’t like or am allergic to coconut oil, what can I use in its place?

The best substitute would be butter, or vegan butter that is firm. 

How to make gluten free lemon scones…

gluten free lemon blueberry scone on a plate with a bite taken out on a fork

Preheat the oven to 350 degrees F.

Start with a medium sized bowl. Add the flour, baking powder, baking soda and salt.

Start with a medium sized bowl. Add the flour, baking powder, baking soda and salt. Start with a medium sized bowl. Add the flour, baking powder, baking soda and salt.

Whisk until well combined.

Add the firm coconut oil and cut into the flour and cut into the flour with a pastry blender. 

Add the firm coconut oil and cut into the flour and cut into the flour with a pastry blender. 

Add the apple cider vinegar, coconut milk, lemon extract, lemon zest and maple syrup.

Add the apple cider vinegar, coconut milk, lemon extract, lemon zest and maple syrup.

The dough should have a nice thick biscuit consistency. 

The dough should have a nice thick biscuit consistency. 

Fold in the blueberries.

Fold in the blueberries.

You can either shape the dough into a disk and cut into triangles…

You can either shape the dough into a disk and cut into triangles...

how to make gluten free scones

Or you can use a cookie scooper and plop the dough onto the baking sheet and have round biscuit style scones.

Or you can use a cookie scooper and plop the dough onto the baking sheet and have round biscuit style scones.

Bake for 20 minutes.

Remove the scones and allow to cool for about 20 minutes.

While they are cooling make the glaze by adding all of the ingredients to a bowl and whisking well.

While they are cooling make the glaze by adding all of the ingredients to a bowl and whisking well.

Once the scones are cooled you can drizzle the glaze on top and serve warm!

lemon blueberry scones on a sheet pan with icing being drizzled over the top

Gluten Free Vegan Blueberry Scones on a plate

That’s it! I love making these because you can really throw them together in less than 45 minutes and they are absolutely incredible! What is your favorite scone flavor? Are you team savory, or sweet?

Blueberry Scones with Lemon Glaze

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Gluten Free Lemon Blueberry Scones

These delicious and simple gluten free vegan lemon blueberry scones are the perfect brunch treat.

Course Breakfast
Cuisine French
Keyword Gluten Free Lemon Scones, vegan gluten free blueberry scones
Servings 12
Calories 185 kcal

Ingredients

  • 2 1/4 cups gluten free all purpose flour I used Better Batter
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt
  • 1/4 cup firm coconut oil
  • 1/4 cup maple syrup
  • 1 tbsp apple cider vinegar
  • 3/4 cup coconut milk
  • 1 tsp lemon extract
  • 1 tbsp lemon zest
  • 1/2 cup fresh blueberries

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 tsp lemon juice
  • 1 tsp coconut milk

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Start with a medium sized bowl. Add the flour, baking powder, baking soda and salt. Whisk until well combined.

  3. Add the firm coconut oil.

  4. Use a pastry cutter to cut the coconut oil into the flour and form some crumbs.

  5. Add the apple cider vinegar, coconut milk, lemon extract, lemon zest and maple syrup.

  6. Using a wooden spoon blend the dough together until it is well combined. The dough should have a nice thick biscuit consistency. Fold in the blueberries. 

  7. Line a baking sheet with parchment paper. Use an ice cream scooper to scoop the dough onto the baking sheet. Place a few inches apart. 

  8. Bake for 20 minutes. 

  9. Remove the scones and allow to cool for about 20 minutes. While it is cooling make the glaze by adding all of the ingredients to a bowl and whisking well. 

  10. Once the scones are cooled you can drizzle the glaze on top and serve warm!

Nutrition Facts
Gluten Free Lemon Blueberry Scones
Amount Per Serving
Calories 185 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Sodium 49mg2%
Potassium 138mg4%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 10g11%
Protein 3g6%
Vitamin A 4IU0%
Vitamin C 2mg2%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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This recipe was originally posted in February 2021. It was updated and reposted in June 2023.

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8 Comments

  1. Alice Porter says:

    Scones— I am ready to try your recipes!

    1. livingfreelygf says:

      Awesome Alice! I can’t wait for you to give it a try. Make sure to leave a review and share a picture on social media and tag me @livingfreelyglutenfree

  2. Hi, I don’t know what I did wrong but my scones were super wet. I ended up adding another 1/2 to full cup of flour and they still ended up falling flat right as I got them in the oven. They’re baking as we speak but I don’t have confidence they’re going to turn out. The only difference was I used oat milk as I didn’t have coconut. Is that what did it?

    1. Hi Jenni. What brand of flour did you use? At what point was it too watery? I’ve never tried it with oat milk, but I don’t think it should make that much of a difference?

      1. I used your AP flour recipe, and I used my stand mixer to “cut in” the coconut oil. Maybe that was the problem. It was watery as soon as I added the liquids in step 5. I don’t have a pastry cutter (and was being lazy lol). I will try again as they came out tasting good just a very weird texture. Something like a very airy/fluffy muffin.

        1. That was likely the culprit! You can’t mix the dough for a scone! I have an inexpensive pastry cutter that I grabbed at Target and it works great!

  3. Gretchen Fritsch says:

    Can you use lemon juice instead of extract and if so, how much?
    Thanks

    1. You could if that’s all you have on hand, but it will not give the same flavor. The extract is a concentrated flavor without the tartness of the juice.