Name: Gluten-Free Blueberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes approximately eight scones
Cuisine: American
Ingredients: ½ cup unsalted butter (diced and cold; dairy-free option available); 3 cups gluten-free all-purpose flour; ¾ tsp xanthan gum (omit if using pre-mixed flour); 1/3 cup granulated sugar; 2 tbsp gluten-free baking powder; ½ tsp salt; 1 tbsp dried lemon peel (or lemon zest); ¾ cup buttermilk (or dairy-free alternative); 2 large eggs (whisked); 1 cup fresh or frozen blueberries; 2 tbsp milk (for brushing); 1 cup confectioners' sugar (for glaze); 1 tbsp lemon juice (for glaze); ½ tsp pure vanilla extract (for glaze); 1 tbsp water (for glaze)

Gluten-Free Blueberry Scones

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Indulge in the delightful experience of gluten-free blueberry scones, a perfect balance of crumbly texture and vibrant flavor. Topped with a sweet and tangy lemon glaze, these scones make for an ideal breakfast or snack option. The combination of juicy blueberries and the zestiness of lemon creates a satisfying treat that’s not only easy to prepare but also versatile enough for any occasion, from casual brunches to cozy afternoon snacks. Made with simple, gluten-free ingredients, these scones cater to various dietary preferences while guaranteeing deliciousness in every bite. Elevate your baking game with this quick and wholesome recipe!

Author: Amanda
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Makes approximately eight scones 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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½ cup unsalted butter (diced and cold; dairy-free option available)
3 cups gluten-free all-purpose flour
¾ tsp xanthan gum (omit if using pre-mixed flour)
1/3 cup granulated sugar
2 tbsp gluten-free baking powder
½ tsp salt
1 tbsp dried lemon peel (or lemon zest)
¾ cup buttermilk (or dairy-free alternative)
2 large eggs (whisked)
1 cup fresh or frozen blueberries
2 tbsp milk (for brushing)
1 cup confectioners' sugar (for glaze)
1 tbsp lemon juice (for glaze)
½ tsp pure vanilla extract (for glaze)
1 tbsp water (for glaze)

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Instructions

Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
Chill diced butter in the freezer for about 10 minutes. Prepare buttermilk if necessary.
In a large bowl, mix gluten-free flour, xanthan gum, sugar, baking powder, salt, and dried lemon peel.
Cut chilled butter into the dry mixture until it resembles small peas.
Stir in buttermilk and whisked eggs until just combined; gently fold in blueberries.
Transfer dough onto floured parchment paper and shape into a round about 7 inches in diameter.
Cut into eight triangles and place on the prepared baking sheet.
Brush tops with milk and bake for 15-20 minutes until golden brown.
For glazing, mix confectioners' sugar, lemon juice, vanilla extract, and water until smooth; drizzle over warm scones before serving.

Nutrition

Serving Size: 1 scone (70g)
Calories: 210
Sugar: 6g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Find it online: https://recipesamanda.com/gluten-free-blueberry-scones/