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Overhead shot of a platter of gluten free blueberry scones.
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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



  • 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
  • cup sugar
  • cup buttermilk (*see hack below)
  • ½ teaspoon almond extract
  • 1 cup frozen wild blueberries
  • 2 tablespoons sliced almonds

Lemon Glaze

  • ½ cup (60g) confectioners’ sugar
  • teaspoon ground cardamom (optional)
  • 1 ½ tablespoons fresh lemon juice


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 ½-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 the scones warm or at room temperature. SWOON!


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.
  • 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. 
  • For another variation, try these Cranberry Walnut Scones or these Savory Cheese Scones!