Gluten-free & Dairy-free Blueberry Scones with Lemony Glaze

Hey friends! So a few weeks ago a follower asked me if I had a good scone recipe and I realized, I’ve been blogging for almost 4 years now and I have never shared a scone recipe! A year ago I did created these gluten-free & dairy free ham, cheddar cheese & chive scones but that’s not a fruit pastry so I don’t count this recipe. Honestly, I’m not much of a scone gal. Yikes I know! As a food blogger & baker I’ve received many criticisms about this over the years but what can I say, I just prefer cookies, croissants, and cakes. But today all that changes and it’s time to break the pattern! For the past few weeks I have been recipe testing and am finally ready to share this blueberry scone recipe! It was a bit of a challenge. Many were too dry and others to doughy but then I found the perfect combination and they turned out just right. 🙂

This recipe is gluten-free and dairy-free and coated with a lemony glaze for a tangy and sweet combination. I guarantee you will love this recipe. It’s made with simple ingredients and the burst of fresh blueberries, YUM YUM YUM, it’ll be the best Sunday brunch! Also, since Valentine’s day is this weekend these will go over great as a breakfast in bed treat for your special someone!

You can store these for up to 3 days in an airtight container. To heat up simply add to you oven or toaster on the warm setting, heat for 5-10 minutes and the glaze will be soft and blueberry filling warm.

Ingredients

• 1/2 cup cold dairy-free butter, diced – earth balance is my favorite
• 3 cup gluten-free flour with xanthan gum (if flour doesn’t contain xanthan gum then add 3/4 tsp)
• 1/3 cup sugar
• 2 tbsp baking powder
• 2 pinches of salt
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Dairy-free buttermilk – combine 3/4 tbsp white vinegar with 3/4 cup oat milk letting sit for 3 minutes
• 2 eggs
• 1 cup fresh blueberries
• 2 tbsp oat milk

Glaze

• 1 cup powdered sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp cold water

Directions

1. Preheat oven to 425F and coat a baking tray with dairy-free butter
2. Cut the butter in small cubes and make your buttermilk (if you aren’t buying pre-made).
3. In a large bowl combine flour, sugar, baking powder, salt and lemon zest, stir.
4. Add in diced butter to flour mixture and break apart till the flour is clumpy (looks like small peas).
5. Add in buttermilk and whisked eggs – stirring until a dough forms. Do not over mix!
6. Then take a small handful of the dough and shape into 1 1/2 inch – 2 inch thick triangles. This will yield about 9 scones. Brush with 2 tbsp oat milk and bake for 12-15 minutes (longer if scones are thicker).
7. Make glaze by combining powdered sugar, lemon juice, vanilla extract and cold water. Your glaze should coat the fork and drizzle down slowly. If it’s too runny add more powdered sugar, if too dry then add more water.
8. Once scones are cooked remove from tray, place on a cooling rack. Let sit for 10 minutes and then add your glaze.
9. Store for up to 3 days in an airtight container. To warm heat in the oven or toaster for a few minutes.
10. ENJOY 🙂

Gluten-free & Dairy-free Blueberry Scones

diylifestyle.co

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Servings 9 scones

Ingredients

  

• 1/2 cup cold dairy-free butter diced – earth balance is my favorite
• 3 cup gluten-free flour with xanthan gum if flour doesn’t contain xanthan gum then add 3/4 tsp
• 1/3 cup sugar
• 2 tbsp baking powder
• 2 pinches of salt
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Dairy-free buttermilk – combine 3/4 tbsp white vinegar with 3/4 cup oat milk letting sit for 3 minutes
• 2 eggs
• 1 cup fresh blueberries
• 2 tbsp oat milk
• Glaze
• 1 cup powdered sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp cold water

Instructions

 

• Preheat oven to 425F and coat a baking tray with dairy-free butter
• Cut the butter in small cubes and make your buttermilk (if you aren’t buying pre-made).
• In a large bowl combine flour, sugar, baking powder, salt and lemon zest, stir.
• Add in diced butter to flour mixture and break apart till the flour is clumpy (looks like small peas).
• Add in buttermilk and whisked eggs – stirring until a dough forms. Do not over mix!
• Then take a small handful of the dough and shape into 1 1/2 inch – 2 inch thick triangles. This will yield about 9 scones. Brush with 2 tbsp oat milk and bake for 12-15 minutes (longer if scones are thicker).
• Make glaze by combining powdered sugar, lemon juice, vanilla extract and cold water. Your glaze should coat the fork and drizzle down slowly. If it’s too runny add more powdered sugar, if too dry then add more water.
• Once scones are cooked remove from tray, place on a cooling rack. Let sit for 10 minutes and then add your glaze.
• Store for up to 3 days in an airtight container.
• To warm heat in the oven or toaster for a few minutes. ENJOY 🙂

I have many more recipes coming soon so be sure to follow my blog so you don’t miss any of them! 🙂

A taste of my other recipes

• Gluten-free & dairy free ham, cheddar cheese & chive scones {GF, DF}
• The Best Gluten free + Dairy free Peanut butter cookies {Soft, Crisp, GF, DF}
• The most delicious gluten & dairy free oatmeal craisin cookies EVER! {gf,df}
• Gluten Free & Dairy Free Funfetti Cake
• Gluten free carrot cake with cream cheese frosting
• Raw vegan pistachio bites- delicious bites of health
• The best roasted cauliflower recipe ever!
• The best chili recipe EVER! {gluten-free, vegan, paleo}
• Gluten free Valentine’s Day Oreos – using new Gf Oreo’s by Oreo!

Thank you so much for reading today’s post! If you decided to make it then leave a comment below telling me your thoughts! 🙂

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