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–+ servings

Lemon Blueberry Gluten-Free Scones

Delightful gluten-free scones made with fresh blueberries and zesty lemon, perfect for breakfast or a snack.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: gluten-free
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Choose a blend that includes xanthan gum.
  • 1/2 cup granulated sugar Adds sweetness.
  • 1 tablespoon baking powder Helps the scones rise.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, cold and cubed Crucial for flaky layers.
  • 1 cup fresh blueberries Juicy bursts of flavor.
  • 1 tablespoon lemon zest Adds citrusy flavor.
  • 1/2 cup buttermilk Adds moisture and tang.
  • 1 large egg Binds ingredients together.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 tablespoon coarse sugar (for topping) Gives a delightful crunch.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Whisk
  • spatula
  • knife or pizza cutter

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt. Whisk together.
  3. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries and lemon zest.
  6. Turn the dough out onto a floured surface, shape into a circle about 1 inch thick, and cut into 8 wedges.
  7. Place the wedges on the baking sheet, sprinkle with coarse sugar, and bake for 15-20 minutes until golden brown.
  8. Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Calories: 210kcalProtein: 3gSodium: 200mg

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