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Gluten Free Blueberry Scones

Delightful, flaky scones bursting with juicy blueberries and zesty lemon, perfect for breakfast or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Snack
Cuisine American, Gluten Free
Servings 8 servings
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 3 1/2 cups all-purpose gluten-free flour blend (plus more for sprinkling)
  • 2 teaspoons xanthan gum
  • 4 teaspoons baking powder
  • 1/3 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/8 cup granulated sugar
  • 1 medium freshly grated lemon zest from a lemon

Wet Ingredients

  • 8 tablespoons unsalted butter (cut into a 1/2-inch dice and chilled)
  • 1 3/4 cups fresh blueberries (or frozen)
  • 1 1/4 cups buttermilk
  • 1 tablespoon freshly squeezed lemon juice
  • 4 tablespoons honey
  • Cream (for brushing, optional) Can substitute with milk.
  • Coarse sugar (for sprinkling, optional)

Instructions
 

Preparation

  • Preheat your oven to 400°F and line a rimmed baking sheet with unbleached parchment paper.
  • In a large bowl, combine the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, and lemon zest. Whisk well.
  • Add the chilled, chopped butter to the dry ingredients, tossing to coat. Flatten each chunk of butter with your fingers.
  • Prepare your blueberries! If any are gigantic, slice those in half.
  • Toss the blueberries into the mixture.
  • Make a well in the center and pour in the buttermilk, lemon juice, and honey. Mix gently until the dough comes together.
  • If it’s too sticky, press with floured hands until it holds.

Shaping & Baking

  • Turn out the dough onto plastic wrap and shape it into a 6-inch disk, about 1 inch thick. Wrap loosely and roll into a 7-inch disk. Chill in the freezer for about 10 minutes.
  • Remove from freezer, unwrap, and sprinkle with about 1 teaspoon of flour.
  • Cut the dough into 8 triangles using a sharp knife.
  • Place the wedges 2 inches apart on the baking sheet. Brush with cream and sprinkle with sugar if desired.
  • Bake for about 20 minutes, until puffed and golden.

Serving

  • Allow to cool for 10 minutes before serving.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month and reheat in the oven at 350°F for about 10 minutes.
Keyword Blueberry Scones, Breakfast Treat, Easy Scones, Gluten Free, Scones Recipe