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–+ servings

Gluten Free Blueberry Scones

These gluten free blueberry scones are tender, flaky, and topped with a bright lemon glaze. Perfect for weekend brunch or an afternoon treat.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 352 kcal
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Equipment

  • pastry cutter

Ingredients
  

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/3 cup Granulated Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 cup Cold Unsalted Butter, cubed
  • 1 cup Fresh Blueberries
  • 1/2 cup Cold Heavy Cream
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1 Lemon Zest

For the Glaze

  • 1 cup Powdered Sugar
  • 2 tbsp Fresh Lemon Juice

Instructions
 

  • Preheat oven to 400F and line a baking sheet with parchment paper. In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.
  • Gently fold in blueberries. In a small bowl, whisk together cold heavy cream, egg, vanilla extract, and lemon zest. Pour into the flour mixture and stir until a shaggy dough just comes together.
  • Turn the dough out onto a surface dusted with gluten free flour and gently pat into a 7-inch round disc about 1 inch thick. Cut into 8 wedges and place on the prepared baking sheet about 2 inches apart.
  • Bake for 18 to 22 minutes until the tops are golden and the scones are set. Let cool on the baking sheet for 10 minutes.
  • Whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the warm scones and let set for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 352kcalCarbohydrates: 54gProtein: 2gFat: 14g
Keyword blueberry scones, gluten-free, lemon glaze
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