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Gluten Free Mixed Berry Scones


  • 1 cup buttermilk or coconut buttermilk to make 1 cup of buttermilk, put 1 tbsp of apple cider vinegar in a liquid measuring cup, and fill with full fat milk or coconut milk to the 1 cup line. Stir together and let it sit while you get the rest of the ingredients together
  • 3 cups Namaste GF Flour Blend fluff the flour before measuring so it isn’t packed down
  • ¼ cup organic pure cane sugar plus a little more for sprinkling the tops of the scones if you wish
  • 2 tsp aluminum free baking powder
  • 1 tsp sea salt
  • 1 tsp zest from a lemon this is the zest from 1 small lemon
  • 8 oz cold butter 2 sticks, cut into cubes
  • 1 tsp vanilla extract
  • 1 1/2 cups berries if using strawberries, be sure to cut them about the same size as any other berries in the scone so they mix uniformly.
  • 1/3 cup organic powdered sugar
  • 2-3 tsp juice from the lemon you zested for the scone


  • Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Make your buttermilk first if you don’t have store-bought buttermilk.
  • In a large mixing bowl, whisk the flour, cane sugar, baking powder, sea salt, and lemon zest
  • Use a pastry cutter or your hands to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout. See the picture above for reference. I do not have a pastry cutter – I just use my hands!
  • Pour the buttermilk and vanilla extract into the flour/butter mixture and use a rubber scraper to mix. Add the berries to fold in gently. I use the rubber scraper to start, and finish with my hands gently.
  • Flour your counter, turn the dough out onto the floured surface, and gently make a disk with your hands. You can use a rolling pin to gently roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
  • Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. Brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.
  • Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before icing.
  • To make the icing, whisk the powdered sugar and 1 tbsp of lemon juice in a small dish and drizzle over the tops of the cooled scones. The icing will dry and harden within about 20 minutes.


  • You can swap the lemon juice in the icing for coconut milk or regular milk/cream if you don't want the extra lemon flavor.
  • If you want a thicker glaze, add more powdered sugar, or decrease the amount of liquid in the glaze (lemon juice or coconut milk)
  • The scones freeze very well! Just cool completely, put the icing on and let it harden, and then freeze them in freezer bags.