Yield: 8 scones
Skill level: Easy
Blueberry lemon scones are a classic choice for breakfast or brunch, and this gluten-free version delivers the same tender, bakery-style texture with bright, fresh flavor. Bursting with juicy blueberries and balanced with a hint of citrus, these scones are soft on the inside with a lightly golden exterior. Simple to make and perfect for sharing, they’re an easy way to bring a homemade touch to your morning routine or weekend gatherings.
Ingredients:
- 2 cups gluten-free flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- Zest of 1 large lemon
- ½ cup butter
- ⅓ cup heavy cream + more for brushing
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups of blueberries
- Turbinado sugar for dusting
Note: We used Namaste Perfect Blend gluten-free flour, though all-purpose flour would work well in this recipe.
Directions:
- Preheat oven to 400°F. Line the baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, sea salt, and lemon zest.
- Work in cold butter, combining with a pastry cutter or your fingers. Mix until the largest pieces are the size of peas. Set aside.
- In a small bowl, whisk eggs, cream, and vanilla extract.
- Make a mound with a dry mixture, with a well on top.
- Slowly add liquids.
- Add blueberries, gently folding them in. Fold until the dough comes together, but do not over-mix.
- Gather the dough together with floured hands and knead a few times on a lightly floured surface.
- Create an 8” disc and cut it into 8 wedges with a sharp knife. Dip the knife into flour between each cut to prevent stickiness.
- Transfer scones to a parchment-lined baking sheet.
- Brush the tops with heavy cream and sprinkle turbinado sugar on them.
- Bake until tops are lightly golden, about 20-25 minutes. Let cool for a few minutes before transferring to the wire rack.
- Enjoy them warm or cool, but eat them within a few days.
