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Gluten-Free Lemon Blueberry Scones

I think scones are really underrated. Cookies, cakes, and brownies sometimes overshadow classic scones, but that doesn't mean they're not just as delicious. Plus, you can have this scone recipe for breakfast!
5 from 1 vote
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 12 scones

Equipment

Ingredients
  

Scones:

  • 2 cups King Arthur GF Flour
  • ¼ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 stick unsalted butter cubed
  • ¼ cup cream
  • ¼ cup lemon juice
  • 1 cup fresh blueberries

Glaze:

  • ¼ cup powdered sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 375 degrees. Use a precut piece of parchment paper to line a large baking sheet. Set aside.
  • Combine the gluten-free flour, sugar, baking powder, and salt in a large bowl.
  • Add in the cubed butter. Use your hands or a pastry cutter to break down the butter. The mixture should be course with little pieces of flour still visible. Pour in the fresh blueberries and lemon zest.
  • Pour the cream and lemon juice into the bowl and mix until the dough forms a ball. Divide the dough into two balls.
  • Pour the two balls out onto a clean floured surface and form two disk shapes. The disks should be about 2 inches thick.
  • Use a knife to cut the disks into triangles like a pizza. There should be 6 triangles per disk.
  • Line the scones on the baking sheet and chill in the refrigerator for 20 minutes.
  • Bake the scones for 18 minutes or until golden on the top and bottom.
  • In a small bowl, mix the powdered sugar and lemon juice together.
  • Once the scones are cool, drizzle the glaze over the top of each scone.

Notes

Use a pastry cutter to break down the butter.
Keyword blueberry lemon scones, easy scones, gluten free breakfast, gluten free scones, lemon scones, lemon zest scones, scones, scones gluten free
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