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Gluten Free Vegan Lemon Blueberry Scones

Name: Gluten Free Vegan Lemon Blueberry Scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups gluten free 1:1 all purpose flour; 2½ tsp baking powder; ½ tsp sea salt; 3 tbsp coconut sugar; ¼ cup plain, unsweetened dairy-free milk; ⅓ cup St. Dalfour Blueberry Fruit Spread; 2 tsp vanilla extract; 1 lemon (zested and juiced); ⅓ cup cold dairy free butter (cut into small cubes); 2 tbsp lemon juice; 1 tbsp St. Dalfour Blueberry Fruit Spread; 1 cup powdered sweetener of choice

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These gluten-free vegan Lemon Blueberry Scones are bursting with citrus and berry flavor, thanks to St. Dalfour jam! They are topped with the most delicious and zesty glaze that you'll have to stop yourself from eating on its own. They’re perfect for spring brunches, picnics, or any day you want to treat yourself to a cozy, no-fuss bake.

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Lemon Blueberry Scones

These Lemon Blueberry Scones just scream Spring to me! Apsen is less snowy, and the sun is out for more time each day. While the start to Spring looks a little different here in Aspen than in Des Moines, the desire to bake and eat fruity things is still coming alive inside of me! These Lemon Blueberry Scones are soft, crumbly, and bursting with citrusy brightness and juicy blueberries in every bite. When I thought about making these scones, I immediately thought about my favorite jam from St. Dalfour. Not only is this jam rich and flavorful, it’s made with real blueberries and no added sugar or preservatives, which means that these scones are naturally sweetened. This is the only jam I use because it’s honestly unlike any other jam out there—thick, spreadable, and packed with whole blueberries that taste like they were just picked.

These scones are totally plant-based, gluten-free, dairy-free, and basically your new favorite excuse to have scones for breakfast (or dessert… or both). They’re easy to make, and topped with a sweet lemon blueberry glaze that takes them over the top. Whether you’re serving brunch, packing a picnic, or just need a cozy baking project, this is the lemon blueberry scone recipe you’ve been waiting for.

Lemon Blueberry Scones Ingredients

These scones use simple, plant-based ingredients to create the perfect texture and flavor.

Gluten Free Scone Ingredients

Gluten-free 1:1 flour: creates the perfect base for these scones, giving you that classic crumbly texture without any gluten.
Baking powder: helps the scones rise just enough, giving them a light and tender interior while maintaining that signature scone shape.
Coconut sugar: offers a rich, subtly caramel-like sweetness that blends beautifully with the lemon and blueberry flavors while keeping the recipe refined sugar-free.
Dairy free milk: adds moisture and helps bring the dough together without competing with the other flavors. Almond, soy, or oat milk all work well.
St. Dalfour Blueberry fruit spread: brings juicy, jammy blueberry flavor with real fruit and no added sugar. It adds moisture to the dough and bursts of blueberry in every bite.
Vanilla extract: enhances the overall flavor and adds a warm, bakery-style note that pairs perfectly with citrus and berries.
Lemon: add brightness and tang, making these scones taste extra fresh and vibrant. The lemon flavor is woven into both the dough and the glaze for a double hit of citrus.
Dairy-free butter: key for that crumbly, flaky texture. It creates little pockets of richness throughout the dough and helps the scones stay tender.

Blueberry Lemon Glaze Ingredients

Lemon juice: keeps the glaze zesty and fresh, adding a tart contrast to the sweetness of the scones.
St. Dalfour Blueberry fruit spread: adds color, berry flavor, and a pretty lavender tint to the glaze without the need for food coloring.
Powdered sweetener: gives the glaze that classic smooth, drizzleable texture. You can use any powdered sugar or sugar-free option you prefer to suit your taste.

What Is the Difference Between Biscuits and Scones?

Many might think that these two baked items are the same, but actually they are different! While they share a similar texture and preparation, scones are typically sweeter and often include fruit or glaze, while biscuits lean on the savory side. Scones also tend to use more sugar and are denser, while biscuits are flakier and lighter.

How to Make Gluten Free Lemon Blueberry Scones

Prep your ingredients

Keep your butter cold and cubed in the freezer. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Mix the dry ingredients

In a large bowl, whisk together gluten-free flour, baking powder, sea salt, and coconut sugar.

Mix the wet ingredients

In a separate bowl, whisk together the dairy-free milk, St Dalfour blueberry fruit spread, vanilla, lemon zest, and lemon juice.

Form the dough

Pour the wet ingredients into the dry, stir with a fork, then add in the cold butter. Use your hands to mix until crumbly. It won’t look perfect—and that’s okay.

Shape and cut

Turn the dough onto a clean surface. Press into a round disc about 7–8″ wide and 1.5″ thick. Slice into 8 triangles and place on your prepared baking sheet.

Bake & make the glaze

Bake for 12–15 minutes, until golden on the edges. While the scones bake, whisk lemon juice, blueberry spread, and powdered sweetener together. Adjust consistency as needed.

Cool, Drizzle and Serve!

Let scones cool completely on a rack before drizzling with glaze. Let the glaze set before serving.

What Should I Serve with Scones?

These scones are perfect on their own, but they also pair beautifully with fresh fruit or citrus salad, iced tea or matcha lattes, vegan yogurt and granola. You could also accompany it with something savory like tofu scramble to help balance a brunch, picnic, or dessert.

How to Store Lemon Blueberry Scones

Once baked and cooled, store scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They’ll stay soft and flavorful—just bring to room temperature or warm briefly before serving.

Why You’ll Love This Easy Blueberry Scone Recipe

There are so many reasons to love these scones! Making them gluten-free, dairy-free, and egg-free makes them suitable for everyone to enjoy, and that’s really special. They make a beautiful addition to any brunch spread, and if you’re a fan of blueberries, this recipe is going to be a dream come true. I love that I was able to use St. Dalfour Blueberry fruit spread because it keeps the recipe refined sugar free, which is so important for me! The zesty lemon blueberry glaze adds a special finishing touch that makes these scones hard to resist. And while they look impressive, they’re surprisingly easy to make—even for first-time scone bakers. Bonus: your kitchen will smell like a bakery.

Vegan Lemon Blueberry Scones FAQs

Can You Make Scones Ahead of Time?

Yes! You can make the dough, cut it into wedges, and refrigerate or freeze it unbaked. When ready to bake, pop them in the oven straight from the fridge or freezer (just add 1–2 minutes to the bake time). You can also bake them fully and glaze right before serving.

Can You Freeze Scones?

Yes! Freeze the dough wedges or fully baked and cooled scones. Place in a single layer on a baking sheet until firm, then transfer to a sealed container or bag. They’ll keep for up to 3 months.

How Do You Reheat Frozen Scones?

To reheat baked frozen scones, pop them in a 300°F oven for 10–12 minutes, or microwave for 30–60 seconds until warm. For unbaked scones, bake directly from frozen, adding a few extra minutes to the baking time.

Can I use regular flour? Yes, a 1:1 all-purpose flour works well in place of gluten-free flour if you’re not avoiding gluten.

What kind of milk works best? Plain, unsweetened soy or almond milk gives the best texture without adding sweetness.

Can I skip the glaze? Absolutely—but it adds extra flavor and a beautiful finish. You can also drizzle with plain lemon icing or dust with powdered sugar.

Is there a nut-free version? Yes, just make sure to use nut-free milk and a butter alternative that’s safe for your needs.

Tips for Making the Best Scones

Keep your butter cold. Cold butter makes a better crumb and is essential to pastry baking!
Don’t overmix. A slightly shaggy dough is perfect.
Use parchment paper. Prevents sticking and helps the bottoms crisp.
Let them cool before glazing. Otherwise, the glaze will slide right off.
Use a sharp knife. For clean wedges, cut straight down—no sawing.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these delicious recipes next:

Blueberry Bagel Bites

Raspberry Chocolate Bars

Pomegranate Raspberry Galette

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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