Gluten Free Blueberry Lemon Scones with Greek Yogurt
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These gluten-free blueberry lemon scones with Greek yogurt are golden brown on the outside, incredibly soft and tender inside, and loaded with juicy blueberries and bright lemon flavor. They’re made with a combo of oat and gluten-free flour and are naturally sweetened with cane sugar and maple syrup.
After tasting one too many gluten-free scones that tasted like a dry hunk of flour and butter I went to work creating the perfect blueberry lemon scone that is bursting with flavor! These beauties are golden brown on the outside, incredibly soft and tender inside, and loaded with juicy blueberries and bright lemon flavor from lemon juice and zest. The secret is Greek yogurt, which keeps them moist for days and adds a protein boost, combined with oat flour that gives them this amazing flavor without any of that gritty gluten-free flour texture.
They were an easy sell with my family who gave them two thumbs way up after tasting my final tested version! And you’ll love the fact that you can batch prep them, store them in the fridge, and then warm them up in the microwave for busy mornings.
Why You’ll Love This Gluten-Free Blueberry Lemon Scones Recipe
- Incredibly moist and tender: Greek yogurt keeps these scones soft and adds a protein boost that regular scones can’t match.
- Bursting with fresh flavor: Real lemon juice and zest combined with juicy blueberries create bright, bakery-quality taste.
- Naturally sweetened: Cane sugar and maple syrup provide just the right sweetness without being overwhelming.
- Perfect for meal prep: Make ahead and store in the fridge all week for grab-and-go breakfast or snacks.
Ingredients & Substitutions
Here is everything you need to make gluten-free blueberry lemon scones:
Greek Yogurt: This is the secret to incredibly moist scones that won’t crumble apart.
Milk: Helps create the perfect dough consistency. Any milk works here – dairy, almond, oat, or coconut milk all give great results.
Egg: For vegan option, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Vanilla Extract: You can use half as much almond extract for a different twist if you prefer.
Cane Sugar: Coconut sugar or regular granulated sugar work just as well.
Fresh Lemon Juice: Gives these scones their bright, zesty flavor that balances the sweet blueberries. Bottled lemon juice works in a pinch, but fresh is definitely better.
Lemon Zest: This is where the real lemon flavor comes from – don’t skip it! If you don’t have fresh lemons, you can use 1 teaspoon dried lemon zest.
Maple Syrup: Adds natural sweetness with deeper flavor than regular sugar. Honey works as a substitute with the same measurements.
Oat Flour: Creates the perfect tender texture and adds fiber. You can make your own by grinding rolled oats in a food processor until fine.
Gluten-Free Flour: I use a 1:1 baking blend for the best texture. Bob’s Red Mill or King Arthur work great, or you can use regular all-purpose flour if gluten isn’t a concern.
Baking Powder: Helps these scones rise to the perfect height. Make sure yours is fresh for the best results.
Baking Soda: Works with the Greek yogurt to create extra lift and tenderness. Don’t skip this even though there’s already baking powder.
Butter: You can use plant-based butter if needed.
Fresh Blueberries: Frozen blueberries work too – just don’t thaw them first to prevent bleeding.
For the Greek Yogurt Glaze:
Greek Yogurt: Creates a tangy glaze that’s way more flavorful than regular powdered sugar icing.
Maple Syrup: Sweetens the glaze naturally. You can also use honey.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: This recipe is naturally gluten-free when using certified gluten-free oats and flour blend.
Dairy-Free: Use plant-based butter, dairy-free milk, and dairy-free Greek yogurt for both the scones and glaze.
Vegan: Replace the egg with a flax egg and use all dairy-free substitutions mentioned above.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Gluten-Free Blueberry Lemon Scones Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Combine the Wet Ingredients
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Zest and juice 1 fresh lemon to get 2 tablespoons zest and 2 tablespoons juice.
In a medium bowl, combine 2/3 cup Greek yogurt, 2 tablespoons milk, 1 egg, 2 teaspoons vanilla extract, 1/4 cup cane sugar, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest, and 2 tablespoons maple syrup. Whisk until completely smooth.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together 1-1/3 cups oat flour, 2/3 cup gluten-free flour, 1-1/4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt until well blended. Remove 1/2 cup butter from the fridge and immediately slice it into small pieces. Add to the flour mixture and use a pastry cutter or your hands to work it in until the mixture is crumbly with small chunks of butter throughout.
Step 3: Form the Scones
Pour the wet mixture into the flour mixture and stir with a spatula until all the flour is incorporated. The dough will be fluffy and slightly sticky. Gently fold in 1 cup fresh blueberries.
Dump the dough onto a floured cutting board and shape into a large disc about 1 inch tall. Using a sharp knife, slice into 8 wedges and place them 1 inch apart on your prepared baking sheet. Optional: sprinkle the tops with turbinado sugar for extra crunch.
Step 4: Bake and Glaze
Bake for 20-22 minutes or until lightly golden brown. While they cool, whisk together 1/4 cup Greek yogurt and 2 tablespoons maple syrup for the glaze, adding a little milk if needed for drizzling consistency. Drizzle over cooled scones.
Expert Recipe Tips
- Keep butter cold: Don’t let the butter warm up before mixing – cold butter creates the flakiest texture that makes these scones special.
- Use a sharp knife: This easily cuts through blueberries without squishing them and gives you clean wedges.
- Don’t overmix: Stir just until the flour disappears to keep your scones tender rather than tough.
- Freeze if needed: If you’re in a warm climate and feel the butter melting while shaping, pop the shaped scones in the freezer for 30 minutes to firm up before baking.
Delicious Serving Suggestions
- Weekend breakfast spread: I love serving these with extra berries. You’ll love how they make any morning feel special without tons of effort.
- Meal prep breakfast: Make a batch Sunday night and grab one all week. The Greek yogurt keeps them moist even after several days in the fridge.
- Special occasion brunch: They look gorgeous on a platter and taste way more impressive than the effort required. Guests always ask for the recipe.
Frequently Asked Questions
Do you love blueberries for breakfast? Check out more of my delicious gluten-free blueberry breakfast recipes:
- Blueberry Cottage Cheese Muffins (Protein Snack)
- Blueberry Protein Smoothie Detox with Lemon Banana
- Gluten-Free Blueberry Bagels Greek Yogurt (No Yeast)
- Best Nut-Free Banana Cassava Flour Blueberry Muffins
- Gluten-Free Blueberry Lemon Muffins Recipe
- Gluten-Free Blueberry Cobbler with Oat Flour
And if you love scones, you’ll have to try my Pumpkin Cottage Cheese Scones with Chocolate Chunks!
Gluten-Free Blueberry Scones with Greek Yogurt
Gluten-FreeIngredients
- 2/3 cup greek yogurt
- 2 tablespoons milk
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 cup cane sugar
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons maple syrup
- 1-1/3 cups oat flour
- 2/3 cup gluten-free flour
- 1-1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup blueberries
Greek Yogurt Maple Glaze:
- 1/4 cup greek yogurt
- 2 tablespoons maple syrup
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Zest and juice 1 fresh lemon to get 2 tablespoons zest and 2 tablespoons juice.
- In a medium bowl, combine 2/3 cup Greek yogurt, 2 tablespoons milk, 1 egg, 2 teaspoons vanilla extract, 1/4 cup cane sugar, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest, and 2 tablespoons maple syrup. Whisk until completely smooth.
- In a large bowl, whisk together 1-1/3 cups oat flour, 2/3 cup gluten-free flour, 1-1/4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt until well blended.
- Remove 1/2 cup butter from the fridge and immediately slice it into small pieces. Add to the flour mixture and use a pastry cutter or your hands to work it in until the mixture is crumbly with small chunks of butter throughout.
- Pour the wet mixture into the flour mixture and stir with a spatula until all the flour is incorporated. The dough will be fluffy and slightly sticky. Gently fold in 1 cup fresh blueberries.
- Dump the dough onto a floured cutting board and shape into a large disc about 1 inch tall. Using a sharp knife, slice into 8 wedges and place them 1 inch apart on your prepared baking sheet. Optional: sprinkle the tops with turbinado sugar for extra crunch.
- Bake for 20-22 minutes or until lightly golden brown. While they cool, whisk together 1/4 cup Greek yogurt and 2 tablespoons maple syrup for the glaze, adding a little milk if needed for drizzling consistency. Drizzle over cooled scones.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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I loved testing this recipe and am excited to share the final result with you!! Please let me know what you think 🙂