GF/CF Blueberry-Lemon Scones

Don't you love it when something works - the first time?

This morning I really felt like a scone. Since going gluten-free, I miss biting into the slightly sweet fluffy biscuity warmth of a freshly baked scone. Scones were on my GF/CF to-do list, and today was the day. Game on. I shuffled through my files stuffed with recipes to try, and found one for buttermilk-currant scones torn out of an old Sunset magazine. I figured I could substitute the flours, add more leavening, use coconut milk with a little lemon juice instead of buttermilk, soy margarine instead of butter, and dried blueberries instead of currents because I like them better. Out came the flours, and 15 minutes later, scones were in the oven.

35 minutes later, scones were being eaten. Happily. This was a successful experiment. (Most first-time tries at freeing a recipe of gluten and dairy require tweaking). Heavenly texture and wonderful flavor. Comfort food on a rainy Seattle day.

GF/CF Blueberry-Lemon Scones
from: giddyupglutenfree, dorothy allard 2010
(adapted from Sunset Magazine)  

3/4 cup millet flour
1/2 cup brown rice flour (superfine)
1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup corn starch
2 tsp xanthan gum
4 tsp baking powder
1/2 tsp salt
1/4 cup organic cane sugar
1/2 cup (one stick) Earth Balance Vegan Buttery Sticks,* cold, cut into chunks
3/4 cup So Delicious Coconut Milk (unsweetened)**
1 tsp fresh lemon juice
1 large egg
1/2 cup dried blueberries
1 tablespoon grated lemon peel

2/3 cup powdered sugar
2 tablespoons fresh lemon juice

Preheat oven to 350°

1. In a bowl combine flours, starches, baking powder, xanthan gum,
salt, sugar. Whisk until combined, then sift into another bowl. Add soy margarine and cut in with a pastry blender until mixture resemble coarse meal.  
2. In a small bowl whisk milk, lemon juice and egg to blend. Add to flour mixture along with dried blueberries and lemon peel. Stir with a fork just until evenly moistened. Don’t over-mix.
3. Scrape dough onto a (GF) floured surface - dough will be sticky. With lightly floured hands, work it into a 7-inch round disc. Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a parchment-lined baking sheet. 

4. Bake scones until tops are just starting to brown, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle over warm scones.

Ingredients note: Use organic, non-GMO ingredients.

* If you can’t have soy products, use organic vegetable shortening instead of the Earth Balance sticks.

** use any non-dairy milk (unflavored and unsweetened) if you don't want to use coconut milk


  1. Alyssa1/15/2010

    Oh, these sound yummy! I wonder if you can make them without the egg (maybe using Egg Replacer or tofu, instead.) I think I'm going to try it! I have some So Delicious coconut milk beverage in the fridge. I'll just have to get some dried blueberries and millet flour.

  2. Alyssa - Thanks! They really are yummy. I think egg replacer would work just fine. Use Ener-G egg replacer, or just add 2 more tbsp of the coconut milk, 2 more tablespoons of one of the flours, 1/2 tsp more of the margarine, and 1/2 tsp more baking powder. Let me know how they turn out, would you?


  3. Anonymous1/19/2011

    MMMMMMMMMM,..I made these tasty lemon & blueberry scones & they were fantastic & tasty!!

  4. So glad you like the scones. It's a very versatile recipe. I made them at Christmas with dried cranberries and orange peel.


I appreciate your feedback!

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