A wooden tray with a blue and white teapot, teacup, creamer, sugar bowl, two lemons, and a plate of sliced scones—perfectly showcasing a Gluten-Free Blueberry Almond Scones Recipe. The word “Recipe” is overlaid at the bottom.

July 29, 2022

Gluten-Free Blueberry Almond Scones Recipe with Lemon Glaze

Summer continues and we have the perfect recipe to make fresh scones with a classic summertime flavor combination: a Gluten-free Blueberry Almond Scone Recipe with Lemon Glaze.

Juicy blueberries are found in every bite with the added crunch of toasted almonds. Drizzled on top the moist scones is a lemon glaze for the perfect tang of citrus.

The ideal crowd pleaser for any teatime, these blueberry almond scones are also allergy-friendly for your gluten-free friends and guests.

A wooden table with blue-and-white china teapot, teacups, cream and sugar set, lemon, and a plate of gluten-free blueberry almond scones sits by a window and an upholstered chair, with autumn leaves visible outside.

Perfectly Moist Gluten-Free Blueberry Almond Scones Recipe with Lemon Glaze

Servings: 8 scones

Prep Time: 20

Cook Time: 30

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Ingredients Instructions Notes

Ingredients

For the Gluten-Free Blueberry Almond Scones:

2 cups gluten-free all-purpose flour
¼ cup almond flour
⅓ cup sugar
1 Tbsp. baking powder
½ tsp. fine sea salt
6 Tbsp. cold unsalted butter
2 large eggs divided
1 tsp. water
¾ cup buttermilk
¼ tsp. almond extract
1 cup frozen blueberries
3 Tbsp. sliced almonds

For the Lemon Glaze:

½ cup powdered sugar
1 ½ Tbsp. fresh lemon juice

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and sea salt. In a processor, combine butter and a small amount of flour mixture (~1/4 cup) and process until butter is pea size. Add to the rest of the dry ingredients. Chill.
In a small bowl, whisk one of the eggs with 1 teaspoon of water. Set aside; this will be the egg wash for later.
In a separate bowl, whisk the remaining egg with buttermilk and almond extract until smooth. Form a well in the center of the flour and butter mixture, add the blueberries, and slowly mix in the wet ingredients until mostly incorporated.
Scrape the dough out onto the parchment-lined baking sheet. Using your hands, gently bring the dough together and press into a 9-inch circle. Using a sharp knife, cut the dough into 8 triangles (cut all the way through, but no need to separate).
Brush the tops of the scones with the egg wash and sprinkle with the sliced almonds. Bake until golden brown, approximately 27 – 30 minutes. Let cool 5 minutes. Using a sharp knife, separate the triangles into individual scones.
In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle over the scones; the glaze will harden as it cools.

Notes

Baking Tips:

Cold butter is the key to amazing scones! Freeze or chill the butter and flour mixture while prepping the wet ingredients to make sure it stays cold.
Don’t have Gluten-Free flour? Substitute the Gluten-Free all-purpose flour for normal all-purpose flour. You will still want to use the almond flour for that great taste.

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