Recently my husband visited a Tom Douglas Bakery in Seattle where he purchased a (full of gluten) Lemon Blueberry Scone with Earl Grey Lemon Glaze on top and said it was the best scone he had ever tasted. In fact, he purchased the same scone three days in a row! I wish I could have tasted it, but of course, I had to take him at his word. Being a wee bit jealous of not being able to eat it, I was determined to make a gluten-free Lemon Blueberry Scone with Earl Grey Lemon Glaze that could rival his Tom Douglas scone, when we returned home. My husband took a bite of my newly made scones and said, ‘Now that’s pretty darn close for being gluten-free!’ Once again, I had to take him at his word, but I have to agree, they are quite delicious!

GF Lemon Blueberry Scone with Earl Grey Glaze

When Life Passes You By

I look forward to summer with such great anticipation that I am in complete denial we are already past the Fourth of July! This means that summer is more than 1/3 over! How can this be? I must be caught in a time warp because life is whizzing by at an incredible speed! My grand babies came to visit this past week and as I was holding my granddaughter, I felt as if I were holding my daughter, but my thirty-year old daughter was sitting next to me; a clear reminder that indeed thirty years had passed. I guess it helps me to remember to cherish each day, not take things too seriously, and make scones for breakfast every now and then.


How to Make a Perfect Gluten-free Lemon Blueberry Scone with Earl Grey Lemon Glaze

Use a pastry cutter to cut in the butter to turn the dough into cornmeal looking pieces. The butter should be chilled and not soft. Work the dough onto a GF floured board, but do not over-knead. I used a round biscuit cutter to cut my scones into rounds, but you can cut them into triangles as well. Place them on parchment paper or a silicone baking pad before placing in the oven. Bake until a light golden brown dusts the top of the scones.

Lemon Blueberry Scone Dough Rounds

Round GF Biscuit Scones

Lemon Blueberry Scone Dough Rounds


Perfecting the Scone with an Earl Grey Lemon Glaze

Scones are naturally not very sweet. They are more biscuit-like, and therefore, taste quite complete when paired with a lite glaze. Using lemon juice as the liquid helps cut the sweetness of the confectioner’s sugar, and the Earl Grey Tea adds a nice textured design to the top of the scone. Paired with my morning latte, it’s the perfect start to this day that will whiz by as fast as the month of June did. But for now, I will relish every bite!


Lemon Blueberry Scones with Earl Grey Lemon Glaze (GF)

Serves 8
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Dietary Gluten-free
Meal type Breakfast
Brighten your morning with these delicious Gluten-free Lemon Blueberry Scones with Early Grey Lemon Glaze.



  • 2 cups GF Flour Blend
  • 1/2 cup Almond Meal
  • 1/4 cup Coconut Palm Sugar (or raw sugar)
  • 1 teaspoon GF Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Lemon Zest (grated)
  • 10 tablespoons Unsalted Butter (cut into small dice)
  • 1/2 cup Blueberries (dried or frozen)
  • 1 cup Buttermilk
  • 1/2 teaspoon Vanilla


  • 1/2 cup Lemon Juice (freshly squeezed)
  • 2 cups Confectioner's Sugar
  • 1 packet Earl Grey Tea


Step 1
Preheat the oven to 425.
Step 2
In a large bowl, combine GF flour blend, sugar, baking powder, soda, salt, and lemon zest. Cut in butter until it resembles crumbly cornmeal. Mix in blueberries.
Step 3
In a separate bowl combine buttermilk and vanilla.
Step 4
Gradually pour in buttermilk and mix with a wooden spoon or rubber spatula until just combined. Do not over mix.

Step 5
Turn out onto a gluten-free floured surface and pat into a 9-inch round about 1 inch thick. Use a round biscuit cutter to cut the scones or cut the dough into wedges. Place the scones on a parchment lined baking sheet.
Step 6
Bake for 10 minutes in a preheated 425 oven and then reduce oven heat to 350 and finish baking until golden and cooked through. This takes another 10-15 minutes. Remove from oven and cool on a cooling rack before applying glaze.
Step 7
In a small bowl, mix the powdered sugar with the lemon juice, adding more powdered sugar or lemon juice if necessary to get the right consistency. Stir or whisk until completely smooth. Add in one dry tea bag of Earl Grey Blend. Stir.
Step 8
One at a time, carefully dunk each cooled scone in the glaze. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour, before serving.

This recipe is also shared on RaiasRecipes

Earl Grey Lemon Blueberry Scones


4 comments on “Gluten-free Lemon Blueberry Scone with Earl Grey Lemon Glaze”

  1. These sound amazing! I never would have thought to put Earl Grey in my glaze! Yum. 🙂

    Thanks for sharing them with us at Allergy Free Thursdays!

  2. These scones are wonderful! So hard to not eat the whole batch in just a couple of days. I’ve just put a batch in substituting blueberries for canned pumpkin puree. Left out the lemon zest and added allspice and cinnamon. Crossing my fingers they turn out.

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