These gluten free blueberry almond scones have ruined me for all other scones. They’re incredibly easy to make (trust me, anybody can master this recipe), and they have a buttery, flaky texture. To take them over the top, the scones are drizzled with a lemon cardamom glaze, lending crunch and sweetness. Oh my gosh you guys, I might need to stop typing to go grab one from the freezer (yep, you can make them ahead ?). New VIDEO below!

Close up of gluten free blueberry almond scones drizzled with lemon glaze.

The best gluten free scone recipe

Okay, I now have a warm scone in front of me with a cup of tea, and my day just got a gazillion times better. This easy scone recipe is adapted from these almond shortcakes. The technique is really simple and requires no special equipment aside from a cheese grater (for the butter—more on that in a minute!). You don’t even need to pull out your rolling pin.

GF scones

These GF scones are made using a store-bought gluten-free flour blend. I’ve tested this recipe with both Cup 4 Cup Gluten Free Flour and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, and had fantastic results with both. If you use another gluten free flour, make sure that it contains xanthan gum, which is important for the texture (otherwise the scones will be too crumbly). If you’re not GF you can make this recipe using regular all-purpose white flour!

Overhead shot of blueberry almond scones on a baking sheet.

Easy almond flour scones

In addition to the all-purpose flour, these scones are also made with almond flour, which gives them a wonderfully moist and tender texture. I boost the almond flavor further by adding a splash of almond extract.

Gluten free blueberry scones

This recipe uses frozen wild blueberries, meaning you can make the scones year-round. I prefer wild blueberries to regular blueberries, as their smaller size incorporates better into the dough. Plus, we always have frozen blueberries on hand, which we throw into these oatmeal bars and serve over these pancakes

Gluten free blueberry scone on a plate.

How to make gluten free scones

  1. Mix together the dry ingredients, including all-purpose flour (regular or gluten free), almond flour, baking powder and salt. 
  2. Using a cheese grater, grate cold butter directly over the flour mixture (if you have a box grater you can grate the cheese onto a piece of parchment then scatter it over the flour). Put the bowl in the freezer while you whisk together the wet ingredients. 
  3. Toss the cold butter with the flour until evenly distributed.
  4. Make a well in the flour then pour in the wet ingredients.
  5. Add the frozen blueberries.
  6. Gently incorporate all the ingredients until you get a shaggy, floury dough. 
  7. Scrape the dough onto a parchment-lined baking sheet.
  8. Use your hands to form it into an 8-inch round.
Process shot divided into four quadrants showing how to make the gluten free scone recipe.
Process shot divided into four quadrants showing how to make gluten free scones.

Cut the round into 8 wedges (no need to separate them), then brush the top with an egg wash. Sprinkle with sliced almonds. Bake the scones until golden. Let them cool on the pan for 5 minutes, then cut them again into wedges.

Easy lemon glaze

After the scones come out of the oven they’re drizzled with a quick and easy lemon glaze, made with just powdered sugar and lemon juice. I also add ground cardamom, which beautifully complements the lemon flavor (but it’s optional). The glaze will harden as it sets over the scones, giving them a slight crunch.  

Gluten free blueberry almond scones on a baking sheet with a bowl of lemon glaze alongside.

What makes a great scone?

There are two easy tricks to ensure that your scones turn out perfectly tender and flaky.

  1. Use cold butter: Cold butter is key! Grating butter on a cheese grater creates perfect little strands that incorporate easily into the flour mixture (no pastry cutter needed!). The cold butter will create steam as the scones bake, resulting in a flaky texture.
  2. Use a gentle touch: It’s important to use a gentle touch when forming the scones, as overworking the dough can result in a tough texture. Use your hands to gently press the dough into a 1/2-inch thick round. It should hold together, but you don’t need to do any kneading or rolling. 

What if I don’t have buttermilk for the scones?

If you don’t have buttermilk you can use a mix of half plain yogurt and half milk (whisk them together), OR you can squeeze about 1 tablespoon of lemon juice into whole milk. 

Overhead close-up of a blueberry scone with lemon glaze on a plate.

How to make cherry almond scones

You can swap out the frozen blueberries in this gluten free scone recipe for dried cherries to make cherry almond scones. Feel free to also try dried apricots, cranberries and/or dates instead! ?

Can I freeze the scones?

Yes! These scones freeze beautifully. Let them cool completely then wrap them in wax or parchment paper and freeze them in a zip-top freezer bag or airtight container. Defrost the scones at room temperature or in the microwave, then reheat them gently in a toaster oven, if you’d like. They’re the ULTIMATE breakfast or afternoon snack. 

Almond scones on a plate.

Mother’s Day scones

Speaking of freezing, I’m going to hide a batch of these blueberry almond scones in the freezer for Mother’s Day. Because there’s nothing I want more than to wake up to warm scones and a big pot of tea. And sometimes you’ve just got to take matters into your own hands, if you know what I mean. ?

Close-up of a blueberry scone on a plate with a bite taken out.

Tips for making this gluten free scone recipe:

  • I’ve tested these scones with Cup 4 Cup Gluten Free Four and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and had fantastic results with both. If you use another gluten-free flour blend, make sure that it contains xanthan gum, which is important for the texture (otherwise the scones will be too crumbly). If you’re not GF you can use regular all-purpose white flour.
  • Using almond flour in addition to the regular flour helps keep the scones moist and tender. 
  • I highly recommend investing in an inexpensive kitchen scale, not only because it makes baking so much easier (no measuring cups needed!), but also because it’s much more accurate, especially when using gluten-free flours.
  • If you don’t have buttermilk you can use a mix of half plain yogurt and half milk (whisk them together), OR you can squeeze about 1 tablespoon of lemon juice into whole milk. 
  • You can swap out the frozen blueberries in this recipe for dried cherries to make cherry almond scones. Feel free to also try dried apricots, cranberries and/or dates instead! ?

Other easy baked goods to try (for Mother’s Day or any day!):

*This post contains Amazon affiliate links to products I use and love (at no cost to you). Thank you for supporting From Scratch Fast!

Watch the video!

Get the recipe!

Blueberry Almond Scones with Lemon Cardamom Glaze (Gluten Free)

These blueberry almond scones are ultra moist with an irresistible almond flavor. A lemon cardamom glaze takes them over the top, lending crunch and sweetness. This is a really easy scone recipe and requires no special equipment aside from a cheese grater (to grate in the butter). Freezing the flour and butter mixture for a couple of minutes while you whisk together the wet ingredients ensures it stays cold (the cold butter is key for flaky scones!). If you're not gluten free you can swap out the GF flour for regular all-purpose white flour (but keep the almond flour).
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry almond scones, easy scone recipe, gluten free scone recipe
Servings: 8 scones

Ingredients

Scones

  • 2 cups (296 g) gluten-free all-purpose flour (such as Cup4Cup or Bob’s Red Mill 1-to-1 Baking Flour)
  • ¼ cup (28 g) almond flour
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter
  • 2 large eggs, divided
  • 1/3 cup sugar
  • 2/3 cup buttermilk (*see hack below)
  • 1/2 teaspoon almond extract
  • 1 cup frozen wild blueberries
  • 2 tablespoons sliced almonds

Lemon Glaze

  • 1/2 cup (60g) confectioners’ sugar
  • 1/8 teaspoon ground cardamom (optional)
  • 1 1/2 tablespoons fresh lemon juice

Instructions

Make the scones

  • Preheat the oven to 400˚F (200˚C). Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, almond flour, baking powder and salt. Using the large holes of a cheese grater, grate the butter over the top of the dry mixture (alternatively, use a box grater to grate the butter onto a piece of wax or parchment paper, then transfer the butter to the bowl). Place the bowl in the freezer for 10 minutes to 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 the sugar, buttermilk and almond extract until smooth.
  • Take the bowl out of the freezer, and toss the butter with the flour mixture until evenly incorporated. Make a well in the center of the bowl. Pour in the wet ingredients and add the blueberries. Slowly work the dry ingredients into the wet ingredients until mostly incorporated but still shaggy and floury (you’ll finish bringing it together in a minute).
  • Scrape the dough out onto the parchment lined baking sheet. Using your hands, gently bring the dough together and press it into a 1/2-inch-thick round (it should be 8-inches in diameter). You want the dough to hold together, but you don’t want to overwork it. Using a sharp knife or bench scraper, cut the dough into 8 triangles (make sure you cut all the way through, but you don’t need to separate the triangles).
  • Brush the top of the scones lightly with the egg wash (you won’t need it all). Sprinkle with the sliced almonds. Bake until golden brown, about 22-25 minutes. Transfer the pan to a rack and let cool 5 minutes. Using a sharp knife or bench scraper, separate the triangles into individual scones.

Make the glaze

  • In a small bowl, whisk together the confectioners’ sugar, cardamom (if using) and lemon juice. Drizzle the glaze over the scones (they can be warm or cooled). The glaze will harden as it cools.

Serve

  • Serve the scones warm or at room temperature. SWOON!

Notes

Do Ahead: The scones can be stored at room temperature for up to 2 days, or they can be frozen for up to 2 months. To freeze, wrap the scones individually in wax paper or parchment, then store them in an airtight container or zip-top freezer bag. Defrost the scones at room temperature or in a microwave. We like to heat them slightly in a toaster oven before serving.
Tips:
  • I’ve tested these scones with Cup 4 Cup Gluten Free Four and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and had fantastic results with both. If you use another gluten-free flour blend, make sure that it contains xanthan gum, which is important for the texture (otherwise the scones will be too crumbly). If you’re not GF you can use regular all-purpose white flour.
  • Using almond flour in addition to the regular flour helps keep the scones moist and tender. 
  • I highly recommend investing in an inexpensive kitchen scale, not only because it makes baking so much easier (no measuring cups needed!), but also because it’s much more accurate, especially when using gluten-free flours.
  • If you don’t have buttermilk you can use a mix of half plain yogurt and half milk (whisk them together), OR you can squeeze about 1 tablespoon of lemon juice into whole milk. 
  • You can swap out the frozen blueberries in this recipe for dried cherries to make cherry almond scones. Feel free to also try dried apricots, cranberries and/or dates instead! ?

Stay Connected!

I’d love to hear what you’re cooking, and I’m happy to answer any questions! Be sure to tag any photos so that I can share! @FromScratchFast