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Gluten-Free Blueberry Scones

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5 from 1 review

Freshly-baked Gluten-Free Blueberry Scones are the perfect treat to celebrate the warmer days of spring. What could be better than a warm scone drizzled with a lemon sugar glaze? This recipe is both gluten-free and dairy-free.

  • Total Time: 50 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 1/4 cup unsweetened almond milk, plus 2 teaspoons for brushing the tops of the scones (use regular dairy milk if you aren’t on a dairy-free diet)
  • 1 teaspoon apple cider vinegar
  • 3 cups plus 1/4 cup gluten-free flour, divided (I used Bob’s 1 to 1 Gluten-Free Baking Mix)
  • 1/3 cup coconut sugar or white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1/2 cup unsalted vegan butter, cut into cubes (or regular butter)
  • 2 eggs, beaten
  • 1 cup frozen or fresh blueberries
  • For the glaze:
  • 1/3 cup powdered sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl or pitcher, combine ¼ cup of almond milk with the apple cider vinegar. Stir and set aside.
  3. In the base of a food processor fitted with the dough blade, combine the flour, coconut sugar, baking powder, sea salt, lemon zest, and butter.
  4. Process on high until the butter has broken down and is incorporated with the dry ingredients, about 30 seconds.
  5. Add the eggs and the almond milk mixture and process again until the dough is smooth, about 45 seconds.
  6. Then, remove the blade from the food processor and use a spatula to stir in the blueberries.
  7. Place a piece of parchment paper on your countertop and sprinkle the top with about a tablespoon of flour. Turn the dough out onto the parchment paper and sprinkle the top with another tablespoon of flour.
  8. Use your hands to form the dough into a circle about 8 inches in diameter and 2 inches in thickness.
  9. Then, run a sharp knife under hot water and use it to cut the circle in half. Then, cut the half-circle into 4 even wedge shapes and repeat on the other side. You will have 8 dough wedges.
  10. Use a spatula to transfer the dough wedges to the baking sheet. Brush the top of each scone with a little bit of almond milk to help prevent cracking.
  11. Bake the scones for 18 minutes, or until the tops have started to turn a golden brown.    
  12. While the scones are baking, make the glaze.
  13. In a small bowl, combine the powdered sugar and 1 teaspoon of lemon juice. Whisk together until the glaze is smooth with no lumps.
  14. When the scones are done baking, remove them from the oven and transfer them to a cooling rack.
  15. Drizzle the glaze on top and serve the scones warm or at room temperature.

Notes

  1. You can freeze any leftover scones for up to 2 months. Defrost them in the refrigerator before serving.
  2. Feel free to replace the gluten-free four with all-purpose flour if you aren’t on a gluten-free diet.

Nutrition

  • Serving Size: 1 scone
  • Calories: 383
  • Sugar: 15.1 g
  • Sodium: 179.5 mg
  • Fat: 12.9 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 62.5 g
  • Fiber: 2.1 g
  • Protein: 4.9 g
  • Cholesterol: 77 mg

Find it online: https://www.cleaneatingkitchen.com/gluten-free-blueberry-scones/