Gluten Free Lemon Blueberry Scones | Recipes

Gluten Free Lemon Blueberry Scones

(236) Ratings:
Prep Time:
Baking Time:
Makes:8 scones
Freezing:not recommended

Have them with tea or without. This gluten free goodie will hit the spot every time.


2 cups 500 mL Robin Hood® Gluten Free Flour Blend
½ cup 125 mL granulated sugar
1 tbsp 15 mL baking powder
1 tbsp 15 mL grated lemon zest
¼ tsp 1 mL salt
½ cup 125 mL cold butter, cut into small pieces
¾ cup 175 mL milk
1 egg
1 tsp 5 mL vanilla extract
1 cup 250 mL dried blueberries


1 tbsp 15 mL milk
¼ cup 50 mL SUGAR IN THE RAW® Natural Turbinado Sugar


  1. Preheat oven to 425°F (218°C). Line baking sheet with parchment paper.
  2. Combine flour blend, sugar, baking powder, lemon zest and salt in a large bowl. Cut in butter with pastry blender, 2 knives or your clean fingers until mixture resembles coarse crumbs with some pea size pieces of butter.
  3. Whisk milk, egg and vanilla in a separate large bowl. Add milk mixture to flour mixture. Gather dough into a ball. Add dried blueberries and gently knead mixture together. Do not over mix.
  4. Place dough on a lightly floured surface.  Pat into a circle approximately 8” (20 cm) in diameter and 1” (2.5 cm) thick.
  5. Cut dough into 8 slices.
  6. Place dough on prepared baking sheet. Brush tops with milk and sprinkle with sugar.
  7. Bake in preheated oven and bake for 18 to 20 minutes until scones are lightly golden.  Place on wire cooling rack. Serve warm or room temperature.


  • Use this recipe as a basic scone recipe. Switch the dried blueberries for dried cranberries or raisins. You can also use fresh or frozen blueberries, cranberries or chocolate chips. Omit the lemon zest and try orange or lime zest or simply leave it out.
  • SUGAR IN THE RAW® is a trademark of Cumberland Packing Corp., used under license.

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