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Lemon Blueberry Scones

Indulge in these soft, gluten-free lemon blueberry scones that are easy to make and perfect for a delightful breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the scones
  • 2 cups gluten-free all-purpose flour Ensure it's a gluten-free blend.
  • 1/2 cup sugar Adjust based on sweetness preference.
  • 1 tablespoon baking powder Fresh is best for optimal rise.
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Keep the butter cold for flakiness.
  • 1 cup fresh blueberries Frozen blueberries can also be used.
  • 1 tablespoon lemon zest Use fresh lemon for best flavor.
  • 1/4 cup lemon juice Freshly squeezed is recommended.
  • 1/2 cup milk (or dairy-free alternative) Use any plant-based milk for dairy-free.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries and lemon zest.
  5. In another bowl, combine the lemon juice, milk, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface and gently knead it a few times.
  8. Shape the dough into a circle about 1 inch thick and cut into wedges.
  9. Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
  10. Let them cool slightly before serving.

Notes

For serving, pair with honey or clotted cream and enjoy with fresh fruit and a beverage. Store in an airtight container for up to 3 days at room temperature or freeze for later use.