The Best Gluten-Free Lemon Blueberry Scones
Let’s bake gluten-free lemon blueberry scones!
These are simply the best, even if you are not celiac or don’t need to avoid gluten. The lemon only accentuates the natural blueberry flavor and the glaze adds the perfect touch.
My husband is sensitive to gluten so I am constantly searching for gluten-free recipes so he can enjoy his favorite treats. This blueberry scone recipe is honestly so good he asked me twice whether I was sure it was gluten-free.
Want to make sure you get the perfect consistency? Keep in mind that the mix should not be too loose. While it will still bake up, it will be more cake-like than scone-like.
Gluten Free Lemon Blueberry scones
Prep time: 10 min
Cook time: 15 min
Yield: 8 scones
You will need:
- Large Bowl
- Wooden Spoon
- Rubber Spatula
- Whisk
- Parchment lined baking sheets.
Ingredients
- ½ cup diced or chopped frozen unsalted butter (Tip: use a grater. It is so much easier!)
- 2 cups Gluten Free All Purpose Baking Flour
- 1 cup almond flour
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- ½ tsp salt
- 1 egg
- 1 cup blueberries
- Zest and juice of one lemon
- 1 tsp vanilla
- 2/3 cup buttermilk
- 1 egg + 1 tsp water (egg wash) or 2 tbsp milk
Glaze
- ½ cup powdered sugar
- Juice of half a lemon
- ½ tsp vanilla
Directions
- Whisk GF all-purpose flour, almond flour, granulated sugar, lemon zest, salt, and baking powder. Add diced frozen butter and coat with dry mixture.
- Create a well and add butter, milk, an egg and vanilla.
- Mix until almost incorporated. Add blueberries. Mix gently until incorporated.
- Spray a parchment lined baking sheet with non-stick baking spray.
- Add mixture to the center and form into a circle.
- Using a knife or bench scraper, cut 8 slices, but not all the way through. Brush with eggwash or milk
- Bake in 400 degree F oven for 12-15 mins or until golden brown.
- Remove from oven and let rest for 5-10 mins.
- Make the lemon glaze. Add all the glaze ingredients to a bowl and mix until smooth. Drizzle over scones.
Serve and enjoy!
Yield: 8
Gluten Free Lemon Blueberry Scones
No Ratings
Ingredients
- • ½ cup diced or chopped frozen unsalted butter (Tip: use a grater. It is so much easier!)
- • 2 cups Gluten Free All Purpose Baking Flour
- • 1 cup almond flour
- • 1/3 cup granulated sugar
- • 2 tablespoons baking powder
- • ½ tsp salt
- • 1 egg
- • 1 cup blueberries
- • Zest and juice of one lemon
- • 1 tsp vanilla
- • 2/3 cup buttermilk
- • 1 egg + 1 tsp water (egg wash) or 2 tbsp milk
- Glaze
- • ½ cup powdered sugar
- • Juice of half a lemon
- • ½ tsp vanilla
Instructions
- Whisk GF all-purpose flour, almond flour, granulated sugar, lemon zest, salt, and baking powder. Add diced frozen butter and coat with dry mixture.
- Create a well and add butter, milk, an egg and
vanilla. - Mix until almost incorporated. Add blueberries.
- Mix gently until incorporated.
- Spray a parchment lined baking sheet with non-stick
baking spray. - Add mixture to the center and form into a
circle. - Using a knife or bench scraper, cut 8 slices, but not all the way through. Brush with eggwash or milk
- Bake in 400 degree F oven for 12-15 mins or
until golden brown - Remove from oven and let rest for 5-10 mins.
- Make the lemon glaze. Add all the glaze ingredients to a bowl and mix until smooth. Drizzle over scones.
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