Gluten-Free Blueberry Scones
Crumbly and soft gluten-free blueberry scones with a sweet and tangy lemon glaze. These scones are made with a few simple ingredients and a classic baking method that yields the fluffiest homemade scones. Buttery layer, crisp edges, and bursting blueberries in every bite.Step-by-step photos can be seen below the recipe card.
Servings: 8 scones
Ingredients
- ½ cup unsalted butter diced and really cold, dairy-free use Smart Balance butter
- 3 cups gluten-free all-purpose flour I like Pillsbury gluten-free
- ¾ tsp xanthan gum leave out if your flour already has it
- 1/3 cup granulated sugar
- 2 tbsp gluten-free baking powder
- ½ tsp salt
- 1 tbsp dried lemon peel lemon zest
- ¾ cup buttermilk make buttermilk by adding 1 tbsp white vinegar to the milk and sit for 2 minutes, dairy-free add 3/4 tbsp white vinegar to almond, cashew or coconut milk
- 2 large eggs whisked
- 1 cup fresh or frozen blueberries
- 2 tbsp milk dairy-free use almond, cashew, or coconut milk
Glaze
- 1 cup confectioners' sugar
- 1 tbsp lemon juice
- ½ tsp pure vanilla extract
- 1 tbsp water
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- In a large bowl add flour, xanthan gum (leave out if your flour blend already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.
- Cut in the butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
- Add in the buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the egg right in the buttermilk). The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones. The dough will be sticky. Carefully stir in the blueberries.
- Add one tbsp of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
- With your hands form a dough round that is about 7" in diameter and 2" thick. If you make it any larger or flatter you will end up with flat scones.
- Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown.
- Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy!
Video
Nutrition
Serving: 1scone | Calories: 389kcal | Carbohydrates: 61g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 604mg | Potassium: 74mg | Fiber: 5g | Sugar: 28g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 249mg | Iron: 2mg