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.