Description
Indulge in the delightful taste of gluten-free blueberry scones drizzled with a sweet and tangy lemon glaze. These scones are incredibly soft and crumbly, making them an ideal choice for breakfast or a charming afternoon treat. Crafted with simple, wholesome ingredients, they come together effortlessly to create fluffy bites that everyone will adore. Perfect for brunch gatherings or satisfying a sweet tooth, these gluten-free blueberry scones feature buttery layers interspersed with juicy blueberries that burst with flavor. Enjoy these scones warm from the oven for a comforting experience that’s sure to impress family and friends alike.
Ingredients
- ½ cup unsalted butter (cold)
- 3 cups gluten-free all-purpose flour
- ¾ tsp xanthan gum (if needed)
- 1/3 cup granulated sugar
- 2 tbsp gluten-free baking powder
- ½ tsp salt
- 1 tbsp dried lemon peel
- ¾ cup buttermilk
- 2 large eggs (whisked)
- 1 cup blueberries (fresh or frozen)
- 1 cup confectioners' sugar (for glaze)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Cut cold butter into small pieces and chill for 10 minutes.
- Mix flour, xanthan gum (if needed), sugar, baking powder, salt, and lemon peel in a bowl.
- Cut in the chilled butter until the mixture resembles small peas.
- Add buttermilk and whisked eggs; stir gently until a soft dough forms. Fold in blueberries.
- Shape dough into a round about 7 inches in diameter and cut into triangles.
- Bake for 15–20 minutes until golden brown.
- For the glaze, mix confectioners' sugar with lemon juice until smooth and drizzle over warm scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 232
- Sugar: 9g
- Sodium: 182mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg
Keywords: Use cold ingredients for flaky texture. Don’t overmix; gentle folding is key to light scones. Feel free to substitute other berries or add nuts for variety.