Gluten-Free Blueberry Scones are so soft, tender, and are topped with a sweet lemon glaze. An easy homemade breakfast, brunch, or treat.
Delicious, Flaky, Buttery Delights
Liven up that morning cup of joe with these Gluten Free Blueberry Scones. These delicious blueberry scones are so soft, fluffy, and perfectly sweet. Bursting with juicy blueberries and drizzled in a tangy Lemon Glaze. We ain’t messing around!
Ingredients To Make Gluten Free Blueberry Scones
- 2 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1 tsp. cornstarch
- 6 tbsp. cold cubed Earth Balance Butter
- 1 egg
- 1 tsp. vanilla extract
- 3 tbsp. Forager Sour Cream or any other dairy free sour cream
- 3/4 cup fresh blueberries ( try to avoid getting the really big blueberries, standard size works better. )
- Lemon zest for topping
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1 tbsp. fresh squeezed lemon juice
- 2 tbsp. melted earth balance butter
Berry Important Tips
- When measuring your flour make sure your not scooping directly from the bag. This can cause inaccurate measurements and your recipe may not turn out. Use a spoon to scoop the flour from the bag to the measuring cup and level it off with the back end of a knife. ( same rule applies to powdered sugar )
- Check your blueberries before using them. Do not use soft mushy blueberries, they add too much moisture to the dough and your scones will NOT bake properly.
- Lightly wet your hands when forming and shaping your dough into a disc. This helps seal up those cracks.
If you love scones as much as we do then you don’t want to miss this recipe.
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Gluten Free Blueberry Scones
- Total Time: 38
- Yield: 8 1x
Description
Incredibly soft and fluffy Blueberry Scones topped with a smooth sweet Lemon glaze. The perfect way to start your weekend day!
Ingredients
- 2 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1 tsp. cornstarch
- 6 tbsp. cold cubed Earth Balance Butter
- 1 egg
- 1 tsp. vanilla extract
- 3 tbsp. Forager Sour Cream or any other dairy free sour cream
- 3/4 cup fresh blueberries ( try to avoid getting the really big blueberries, standard size works better. )
- Lemon zest for topping
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1 tbsp. fresh squeezed lemon juice
- 2 tbsp. melted earth balance butter
Instructions
- In a large bowl add flour, sugar, baking powder, cornstarch, and mix really well.
- Cut butter cubes into the flour. Combine until the butter cubes are size of peas.
- Make a well in the center of the flour mixture and add egg, vanilla, and sour cream. Mix until dough forms.
- Gently fold blueberries into dough.
- Shape dough into a disc, wrap and freeze for 1 hour.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Place disc on parchment paper and using a sharp knife cut into 8 wedges- similar to cutting a pizza.
- Spread scones out on parchment paper and bake for 18 minutes. Oven temps vary so just keep a good watch on them.
- Remove from oven and let cool.
- Drizzle with Lemon Glaze and a sprinkle of lemon zest.
- Enjoy!
Lemon Glaze
- In a medium bowl whisk together powdered sugar, fresh lemon juice, and melted butter until smooth.
Notes
** do not use soft mushy blueberries, they add too much moisture to the dough and your scones will NOT bake properly.
- Prep Time: 20
- Cook Time: 18
- Category: american
- Method: bake
- Cuisine: dessert
Did you make these Gluten Free Blueberry Scones ? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it!
We hope you enjoy these ” Blueberry Scones ” as much as we do!
Happy Blessed Day!
MORE GLUTEN-FREE RECIPES TO TRY:
Make sure to check out all of our gluten free desserts
Consider it pure joy whenever you face trials of many kinds, because you know the testing of your faith develops perseverance. Let perseverance finish it’s work so that you may be mature and complete not lacking anything.
James 1:2-4
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