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Gluten Free Blueberry Scones
These Gluten-Free Blueberry Scones are easy to make and deliciously tender and flaky. They're bursting with blueberries and drizzled with a lemony glaze.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8
Calories: 288 kcal
Course:
Bread , Brunch
Cuisine:
International
Ingredients
- 2 ¼ cups gluten-free all-purpose flour plus more for dusting the work surface
- 2 teaspoon Gluten-free baking powder
- ¼ teaspoon salt
- ⅓ cup butter cold
- ½ cup sugar
- 1 cup blueberries
- 1 egg large
- ½ cup buttermilk *see notes
- 1 teaspoon vanilla extract
Lemon Glaze
- ½ cup powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 375°. Line a baking sheet with parchment paper
- Whisk together the flour, baking powder, and salt in a large bowl.
- Using a pastry blender or two butter knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- Stir in the sugar and blueberries.
- In a small bowl, beat the egg, buttermilk, and vanilla together.
- Pour the buttermilk mixture into the flour mixture and mix well to make a soft dough.
- Turn the dough onto a floured surface, and with floured hands, pat it into a rectangle about 10-inches by 6-inches.
- Cut the rectangle in half to get two squares. Cut the squares diagonally to get four triangles, then cut each triangle in half for two smaller triangles.
- Arrange the scones on the prepared baking sheet. Bake for 25 minutes until they have risen and turned golden brown.
- Cool on a wire rack before glazing.
Cup of Yum
Lemon Glaze
- In a small bowl, stir the powdered sugar and lemon juice together until smooth.
- Drizzle the glaze over the scones, or spread it on with a spatula.
Cup of Yum
Notes
- To substitute buttermilk, for dairy or non-dairy milk with a tablespoon of lemon juice stirred into it. Allow it to sit for a few minutes until it looks curdled before using it.
- Because gluten-free flour blends tend to be finer than wheat flour, they pack differently. So it's important to spoon the flour into your measuring cup rather than scoop it directly.
- When using gluten-free flour blends, it's ok and even beneficial to really mix well. This will give the batter more rise.
- For the flakiest scones, butter, eggs, milk, and blueberries should be cold, so keep them in the fridge until you are ready to use them.
- Handle the dough as little as possible to avoid warming it. If the scones go into the oven cold they will keep their shape instead of spreading.
- Don't be alarmed if your dough is quite sticky. Gluten-free flour behaves differently, so you will need extra flour for your work surface and hands when patting out, shaping, and cutting the dough.
- Be sure to use gluten-free baking powder if you need the scones to be gluten-free. (Not all baking powder brands are gluten-free).
Nutrition Information
Serving
1g
Calories
288kcal
(14%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
270mg
(11%)
Potassium
50mg
(1%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
301IU
(6%)
Vitamin C
3mg
(3%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 288
% Daily Value*
| Serving | 1g | |
| Calories | 288kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 270mg | 11% |
| Potassium | 50mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.