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+ servings

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


  • 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


  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. apple cider vinegar, coconut milk, lemon extract, lemon zest and maple syrup.
  4. Using a pastry cutter blend the dough together until it is well combined. You can use a wooden spoon too. The dough should have a nice thick biscuit consistency. Fold in the blueberries. 

  5. 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. 

  6. Bake for 20 minutes. 

  7. 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. 

  8. 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.