Gluten-Free Blueberry Scones with Lemon Glaze
These gluten-free blueberry scones with lemon glaze are bright, buttery, and full of fresh California Blueberries. Lemon zest in the dough and a simple lemon glaze on top give them that sunshiney finish I always love, while the scones stay tender and lightly crisp around the edges. They’re easy enough for a weekend bake, but special enough for brunch, showers, or sharing with a good cup of coffee.
Equipment
- Food Processor or pastry blender or cutter
- Large Bowl
- Whisk
Ingredients
For the scones
- ¼ cup granulated sugar plus more for sprinkling
- 1 tablespoon lemon zest
- 1½ cups gluten-free all-purpose flour blend such as Bob’s Red Mill 1:1
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum only if your flour blend does not already contain it
- ½ teaspoon fine sea salt
- 6 tablespoons cold butter cubed
- 2 cold eggs
- 2 tablespoons heavy cream plus more for brushing
- 1 teaspoon vanilla extract
- ¾ cup fresh California Blueberries
For the lemon glaze
- 1 cup powdered sugar
- 1½ to 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- pinch of sea salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Add sugar and lemon zest to a medium bowl. Massage together until the sugar is pale yellow and smells of lemon.
- Add the gluten-free flour, sugar, baking powder, xanthan gum if using, salt, and whisk to combine. (Or use a food processor)
- Add the cold butter and using a pastry cutter or your hands, cut in the butter until it is the size of small peas. If you're using a food processor pulse a few times.
- In a small bowl, whisk together the eggs, heavy cream, and vanilla extract. Add the wet ingredients to dry ingredients and stir until you have a shaggy dough. If you're using a food processor pulse just until the dough begins to come together. It should still look a little crumbly.
- Transfer the dough to a lightly floured board and gently fold in the blueberries by hand, being careful not to crush them too much.
- Turn the dough out onto the prepared baking sheet and gently pat it into a disk about 1 to 1½ inches thick. Cut into 6 triangles and use a spatula to separate them slightly on the baking sheet.
- Brush the tops with a little heavy cream and sprinkle with extra sugar, if desired.
- Bake for 14 to 17 minutes, or until the scones are lightly golden around the edges and set in the center.
- Let the scones cool completely on the pan.
- To make the glaze, whisk together the powdered sugar, lemon juice, lemon zest, and salt until smooth. The glaze should be thick but still easy to drizzle. Add a little more lemon juice if needed.
- Drizzle the glaze over the cooled scones and let it set before serving.
Notes
Fresh blueberries work best here, especially for gluten-free scones. Frozen berries can add extra moisture and streak the dough a bit more, though they’ll still taste good.
If your gluten-free flour blend already contains xanthan gum, leave the extra xanthan out.
These scones are best the day they’re made, but leftovers keep well at room temperature for up to 2 days in an airtight container. For a little extra lemon flavor, finish the glazed scones with a touch more lemon zest right on top.
These scones are best the day they’re made, but leftovers keep well at room temperature for up to 2 days in an airtight container. For a little extra lemon flavor, finish the glazed scones with a touch more lemon zest right on top.
Nutrition
Serving: 1sconeCalories: 364kcalCarbohydrates: 54gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 90mgSodium: 463mgPotassium: 51mgFiber: 4gSugar: 31gVitamin A: 513IUVitamin C: 4mgCalcium: 117mgIron: 2mg
Tried this recipe?LET US KNOW HOW IT WAS!