Breakfast

December 3, 2021

Gluten Free Blueberry Lemon Scones

I haven't made scones in a very long time. I wanted to dive back into them, because there is such a wide variety of flavors you can use for scones. They can be savory or sweet, and really have anything in them!

You can use your preferred gluten free flour/blend that you would like for these gluten free blueberry scones.

I did add a little more to this blueberry lemon scone recipe! These scones also have a lemon glaze on them! I couldn't resist adding some more lemon.

How to Make the Gluten Free Blueberry Scones with Lemon Glaze

The first thing we do for this blueberry lemon scone recipe is mix all of the dry ingredients together. That includes the gluten free flour, sugar, salt, and the baking powder.

You will then add the butter. The most important part of this is that the butter is cold. I cut my butter into small cubes, or you can grate it into the dry mixture.

You then want to cut in the butter in the dry ingredients.

Cutting in means to work the flour and butter with a your hands or with a pastry blender until it is well combined. The Spruce Eats gives a great explanation on cutting in, and why we do this!

Once the butter has been cut in, you will add the liquids to the mix. That would be the egg, heavy cream, lemon juice, and vanilla, and you will also add the lemon zest in.

Mix this together until it is well combined. Add the blueberries, then wrap the dough in plastic wrap. You want to put the dough into the fridge for at least 30 minutes.

After the dough has chilled, place it on top of a piece of parchment dusted with gluten free flour, then shape it into a circle. Dust the top of the dough with more gluten free flour, then roll it out until it is about 1" thick. Try to keep the circle shape while you roll it out.

Cut the dough into 8 triangle (like how you would cut a pie!).

Bake the scones, then let them cool.

How to Make the Lemon Glaze

The lemon glaze for this blueberry lemon scone recipe is incredibly easy. You just mix all the ingredients for it together until it is smooth!

Drizzle it on the gluten free blueberry scones, and enjoy eating your blueberry scones with lemon glaze!

Gluten Free Blueberry Lemon Scones

Scones are a perfect breakfast treat, and these Gluten Free Blueberry Lemon scones should be your go to scone recipe! Pair it with the morning paper and a cup of coffee, and your day is all set!

Author:

Sydney Delong

Prep:

5

min

cook:

15

min

total:

20

min

Ingredients

  • 2 cups Gluten Free Flour
  • ½ cup sugar
  • ½ tsp salt
  • 1 tbsp baking powder
  • ½ cup butter cold, cut into small cubes
  • ¾ cup heavy cream
  • 1 egg
  • 2 tbsp lemon juice
  • 1 lemon, zested
  • 1 tsp vanilla
  • 1 cup blueberries
Lemon Icing
  • 1 cup powder sugar
  • 1 ½ tbsp milk
  • 1 tsp lemon juice

Instructions

  1. Combine all the dry ingredients- the gluten free flour, sugar, salt, and baking powder into a bowl.
  2. Add the cut cold butter, and work it in the dry ingredients. You can use a pastry blender or your hands to get the butter smaller and smaller, until the mixture is crumbly and the butter is in small pieces.
  3. Add the egg, lemon juice, heavy cream, lemon zest, and vanilla, and stir to combine.
  4. Stir in the blueberries.
  5. Wrap in plastic wrap and store in the refrigerator for at least 30 minutes.
  6. Once the dough has chilled, put it on top of a piece of parchment paper. Shape the dough into a circle. Dust the scone dough with some gluten free flour, then roll out to about 1" thick. Try to keep the dough in a circle while you roll it out.
  7. Use a pizza cutter or knife to cut the dough into 8 pieces.
  8. Place on a sheet tray lined with parchment paper, and bake at 425°F for about 13-15 minutes, or until they are golden brown. Set aside to cool.

Lemon Icing

  1. Combine all of the ingredients together and whisk until smooth. Drizzle over the scones.

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