These delicious gluten free scones are easy to make and will add a little something special to your next brunch!
I love scones! After my son was diagnosed with Celiac disease and I also decided to go gluten free, treats like these became something of the past. Occasionally, I’d find a restaurant or baker that would make a delicious scone and I was in pure heaven.
This winter, I decided I was going to tackle making my own gluten free scones from scratch. I tested out several different recipes and finally found one I felt hit the mark on being tasty but simple enough to make. I’ve since used the base of the dough and started to have fun adding in different flavor combinations. I encourage you to do the same!
What You’ll Need:
- gluten free all-purpose flour
- baking powder
- baking soda
- sea salt
- organic butter, unsalted
- maple syrup
- egg
- non-dairy milk
- blueberries, frozen
- lemon zest
Making the Recipe:
Start by preheating your oven to 400 degrees Fahrenheit.
While the oven heats, mix all of the dry ingredients together in a large bowl. I use a whisk to do this, so that the baking soda, powder and salt get mixed in well with the flour.
Next, you can cut the cold butter into quarter inch slices and add them to the flour.
Using two forks or a pastry cutter, cut the butter into the flour until you see small pebbles of butter.
In a separate small bowl, mix together the maple syrup, egg yolk and non-dairy milk.
Make a well in the middle of the flour and pour the wet ingredients in the middle. Stir the wet and dry ingredients together with a fork until it is combined.
Then, you’ll want to put a little bit of flour on your countertop or another solid work surface.
Add the frozen blueberries and lemon zest to the scone batter and fold them in gently. Using your hands, form the dough into one or two balls. Transfer the dough ball(s) to the floured surface and press the dough into a circle about 8 inches in diameter and about an inch and a half high.
Using a large knife, cut the dough into 8 pie shaped wedges. Place the wedges on a ungreased baking sheet and brush them with a little extra non dairy milk. Bake for 12-15 minutes.
Once the scones are done baking, you can transfer them to a wire rack to cool for about 10 minutes.
While they cool, you can make a glaze to drizzle over the scones. This is completely optional, but it does add a little extra sweetness to the scones.
Drizzle a little of the glaze over the scones and let them rest a few minute before serving. Enjoy!
Print
Lemon and Blueberry Gluten Free Scones
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 scones 1x
- Category: breakfast
- Method: bake
- Diet: Gluten Free
Description
These delicious gluten free scones are easy to make and will add a little something special to your next brunch!
Ingredients
For the Dry Ingredients:
- 2 cups all-purpose gluten free flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
For the Wet Ingredients:
- 1/4 cup organic butter, unsalted
- 1/3 cup pure maple syrup
- 1 egg yolk, beaten
- 1/4 cup non-dairy milk
For the Add-Ins:
- 1 cup blueberries, frozen
- 1 Tbsp. lemon zest
For the Glaze (optional):
- 1/4 cup powdered sugar
- 1/4 tsp. pure vanilla
- 1 tsp. pure maple syrup
- 1 1/2 tsp. non-dairy milk
- 1 tsp. lemon juice
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large mixing bowl, mix together the dry ingredients with a whisk to combine well.
- Cut the butter into quarter inch slices. Add the butter to the flour mixture. With a pastry cutter or two forks, cut the butter into the flour until you see small pebbles of butter.
- In a separate bowl, mix together all of the wet ingredients.
- Make a well in the middle of the flour. Pour the wet ingredients into the well and mix it all together with a fork until combined.
- Lightly flour your countertop or another work surface.
- Add the blueberries and the lemon zest to the scone mixture and fold them in gently.
- Form the dough into a ball with your hands. You may need to form 2 smaller balls and combine them together. Press the dough into a circle about 8 inches in diameter and about an inch and half high.
- Using a large knife, cut the circle into 8 pie shaped wedges. Place the scones on an ungreased baking sheet. Brush each of the scones with just a little bit of milk.
- Bake the scones for 12-15 minutes. Once they are done cooking, transfer them to a wire rack and let them cool for about 10 minutes.
Notes
- This scone recipe is a great base for many other combinations you could make. Try some dried cranberries and orange zest instead. Apricots and white chocolate are also yummy. Add nuts, seasoning or whatever else sounds delicious to you.
- It’s important to use frozen fruit if using real fruit. It will make the dough a little more moist than using dried fruit. Work quickly to fold in the fruit and form the scones.