Ingredients
Scale
- ½ cup unsalted butter or dairy-free alternative
- 3 cups gluten-free all-purpose flour
- ¾ tsp xanthan gum (leave out if flour already contains it)
- 1/3 cup granulated sugar
- 2 tbsp gluten-free baking powder
- ½ tsp salt
- 1 tbsp dried lemon peel (lemon zest)
- ¾ cup buttermilk or dairy-free milk
- 2 large eggs or egg replacer
- 1 cup fresh or frozen blueberries
- 2 tbsp milk (dairy-free to brush scones)
- 1 cup confectioners' sugar
- 1 tbsp lemon juice
- ½ tsp pure vanilla extract
- 1 tbsp water
Instructions
- Preheat oven to 425°F (218°C) and prepare a baking sheet with parchment paper.
- Mix gluten-free flour, sugar, baking powder, salt, and lemon peel in a bowl.
- Cut in cold butter until it resembles small peas.
- Stir in buttermilk and whisked eggs until just combined; fold in blueberries gently.
- Shape the dough into a round about 7 inches in diameter and cut into 8 triangles.
- Bake for 15–20 minutes until golden brown.
- Prepare the glaze by mixing confectioners' sugar with lemon juice and water; drizzle over warm scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg