• Alyce

Lemon Blueberry Scones {Gluten Free}

Well, we are still dealing with the crud over here. The essential oils are rolling and the Lysol is being sprayed. And the antibiotics are being administered.

But these yummy lemon blueberry scones can bring in a little sunshine. Not even gonna be chatty today, so here's the recipe...

Gluten Free Lemon Blueberry Scones

2 cups gluten free flour blend (plus 1 tsp for tossing berries)

1 1/2 tsp xanthan gum (if your blend doesn't have it)

1/2 cup sugar

3 tsp baking powder

1/2 tsp fine sea salt

1 stick cold unsalted butter, cut into pieces

3/4 cup fresh or frozen blueberries tossed in 1 tsp flour

1 cup heavy cream, plus more if needed

1 Tbsp fresh lemon juice

1 Tbsp lemon zest

1 1/2 Tbsp melted butter


1 cup confectioners sugar

3 Tbsp fresh lemon juice

1/2- 1 Tbsp lemon zest (depends on how zesty you want it)

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.

Whisk flour, xanthan gum, sugar, baking powder, and salt together in large bowl. Cut in butter until it is the size of peas. Gently stir in blueberries. Next stir in cream, lemon juice, and lemon zest. Add a little more cream if mixture seems too dry. Once the dough has come together nicely, turn it onto a lightly floured countertop. Pat into a round disc about an inch thick. Cut dough into equal sized wedges. Place on baking pan and brush with the melted butter. Bake for 20-25 minutes or until starting to brown lightly and toothpick inserted comes out clean. Remove from oven.

Whisk glaze ingredients together and drizzle on top of scones after they've cooled about 5 minutes.

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