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Gluten-free & Dairy-free Blueberry Scones

Servings 9 scones


  • 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


  • 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 :)