Easy Gluten Free Scones

with Vanilla, Lemon, and Blueberries

This easy gluten free scone recipe is simply delicious with classic vanilla and lemon flavors. We teamed up with Singing Dog Vanilla to bring this recipe to life and we are so happy how it turned out! These scones come together quickly and are perfect to make ahead and have ready first thing in the morning with hot coffee.

Gluten free recipes that you can bake the night before are some of my favorite for when guests are in town because it simplifies the mornings to have baked goods ready! Scramble some eggs and chop fruit in the morning and voila! You have yourself a restaurant quality meal at home (and for a quarter of the price)!

You will not need any hard to find ingredients for this recipe. We use our Muffin and More Mix, our gluten free all purpose baking blend, for this recipe. This blend does not have any sugar, salt, or leavening in it, and should be used like flour in a recipe. You can find all kinds of recipes using this blend on our website!

Josie’s Best other products, The Pancake, The Waffle, and The Crepe mix are all specific to what they make. To these mixes you add your own egg, oil, and milk of choice. All of our products work beautifully with dairy and egg alternatives making them a great choice for a wide variety of food allergies and dietary needs. All of Josie’s product are certified gluten free and made in facilities dedicated free from the top 9+ food allergens:

  1. Wheat (gluten)
  2. Tree Nuts
  3. Peanuts
  4. Fish
  5. Shellfish
  6. Soy
  7. Dairy
  8. Eggs
  9. Sesame

The History of Scones

Scones have a rich history dating back to Scotland in the early 1500s. Originally, scones were made with oats and cooked on a griddle, resulting in a flat, unleavened bread. Over time, the recipe evolved to include wheat flour, baking powder, and other ingredients, leading to the scones we know today. Scones gained popularity in England and became a staple of afternoon tea in the 19th century. They are now enjoyed worldwide in various forms, from traditional plain scones to modern variations like gluten-free scones with unique flavors like vanilla, lemon, and blueberries. The versatility of scones has made them a beloved treat for breakfast, brunch, or afternoon tea.

Enjoy this delicious gluten free recipe!

SERVINGS 12 scones
PREP TIME 15 minutes
PASSIVE TIME 2 hours (if freezing)


2 cups Muffin & More Mix 

2/3 cup cane sugar (coconut sugar works too)

2 tsp baking powder

1/4 tsp salt

1/2 cup salted butter

3 tsp Singing Dog Vanilla

1 egg

1/2 cup half & half

1 TBS finely grated lemon rind (about 1 lemons rind)


  1. Mix the dry ingredients: Muffin & More mix, sugar, baking powder, salt and lemon rind.
  2. Grate the butter (with a cheese grater) directly into the flour mixture. Toss to incorporate.
  3. Add vanilla, egg, and half & half and mix gently to barely combine.
  4. On a parchment paper lined baking tray form two discs with the batter mine were about 1/4 inch thick and 5 inches in diameter – add the blueberries on top
  5. Freeze the discs of batter for about 2 hours ** see the notes below if you want to skip this step!
  6. When frozen, remove the batter discs from the freezer & preheat the oven to 350F.
  7. Slice the frozen discs into even triangles. You should have 6 slices per disc.
  8. Arrange the scones on the baking sheet with about 1 inch in-between each scone.
  9. Bake for 25 mins until just cooked through.

Allow the scones to cool and Enjoy!

**freezing the batter allows you to cut crisp lines and really helps the scones hold their shape when cooking. You can certainly skip this step if you are in a hurry and just form shapes with the batter for baking OR cook in the disc form and slice them when they are baked & cooled.

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