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Gluten free blueberry scones with lemon glaze. Made with hearty oat flour, coconut flour, fresh blueberries and tart lemon glaze.

If there’s one thing that we love more than anything else, it’s pastries. Late at night, you can find us DM-ing each other delicious looking pastries from bakeries we find on Instagram. Every time we travel to new places, we always try to find the best pastries. We almost always settle on a scone of some sort.

Scones are one of our top pastries. They are dense, delicious bites of goodness. They are perfect for drinking with a hot cappuccino or herbal tea.

The Inspiration Behind The Gluten-Free Blueberry Scones with Lemon Glaze

As we mentioned before, we love traveling and trying a scone anywhere we go. However, we wanted to create a healthier, gluten-free version of the scones we love to eat.

Many times, scones are made with heavy whipping cream and make us feel heavy in the morning time. We wanted to create a delicious blueberry scone that was light, healthy and super simple to whip up in the morning.

This almost never happens, but we created the best gluten-free blueberry scones with a tart lemon glaze on the FIRST TRY!

What’s in the Recipe?

Oat flour: To make the oat flour, we used gluten-free oats and blended them into a high-speed blender (this is the one we use). Blend the oats until a powdery-flour has formed.

Coconut flour: This flours is a great alternative flour to pair with almond flour or oat flour in baking recipes. When paired with other flours and different flavors, it doesn’t add a coconut flour.

Blueberries: We love blueberries in any pastry. They add a burst of berry flavor and are the best addition to this scone recipe.

How to Make a Lemon Glaze for Scones

Blueberry and lemon flavor pairs so well together, so for this scone recipe, we saved all the lemon flavor for the lemon glaze.

This lemon glaze is super simple to whip up in a matter of minutes. It’s sweet, tart and so delicious.

In a small bowl, whisk the lemon juice (from half a lemon), 1/2 cup of powdered sugar and 1 tbs of almond milk together. Drizzle the lemon glaze over the top of the slightly cooled scones and enjoy!

Gluten Free Blueberry Scones with Lemon Glaze

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Total Time: 12 minutes
Yield: 8 people 1x

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Ingredients

Units Scale

Blueberry Scone

1 1/2 cups oat flour
1/3 cup coconut flour
1/4 cup sugar
1 1/2 tsp baking powder
1/3 cup almond milk
3 tbs melted butter
2 eggs
1 tsp vanilla
3/4 cup blueberries

Lemon Glaze

1/2 juice of a lemon
1/2 cup powdered sugar
1 tbs almond milk

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Instructions

Blueberry Scone Dough

Preheat oven to 350 F. Line baking sheet with parchment paper.
In a high speed blender, blend 1 1/2 cups of oats in a blender until a fine powder forms.
In a large bowl, combine oat flour, coconut flour, sugar, baking powder. Whisk together until all ingredients are combined.
In a medium bowl whisk almond milk, melted butter, eggs and vanilla together.
Slowly fold in wet ingredients into the dry ingredients with a wooden spatula. Gently fold in blueberries into the mixture.
Flour a cutting board surface with coconut flour. Transfer scone dough on the floured cutting board. Form dough into a ball. Flatten into a thick disk. If the mixture is too sticky, add some more coconut flour to the top of the dough. With a sharp knife, cut the dough into 8 pieces (cut like a pizza or pie).
Place scones onto prepared baking sheet. Bake for 20-25 minutes. Allow scones to cool before adding glaze.

Lemon Glaze

In a small bowl, whisk together lemon juice, powdered sugar and almond milk until there are no lumps from the powdered sugar.
Drizzle lemon glaze over the slightly cooled scones.
Enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American