Gluten-Free Blueberry Scones

Gluten-free scones are a thick and buttery treat with a brown sugar cinnamon crust, bursting with blueberries in each glorious bite. This baked good has a fluffy, tender inside and is complemented by a bright lemon zest flavor. Drizzle them with a homemade vanilla glaze and enjoy them for breakfast, brunch, or dessert.

5 from 6 votes

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Course: Breakfast, Dessert, Snack

Cuisine: Gluten-Free, Gluten-Free Dessert

Prep Time: 40

Cook Time: 25

Total Time: 1 5

Servings: scones

Calories: 369kcal

Author: Capri Lilly

Ingredients

Dry Ingredients

2 cups (240 g) Gluten-free All-Purpose Flour that contains xanthan gum
½ tsp Salt
¼ cup (50 mg) Granulated Sugar
1 tbsp (12 g) Baking Powder

Wet Ingredients

8 tbsp (85 g) Butter cold, cut into pieces
1 cup (142 g) Frozen Blueberries do not thaw
2 Large Eggs beaten
¼ cup (57 g) Non-Dairy Yogurt plain or flavored (vanilla is good)
3 tbsp Canned Full-Fat Coconut Milk
2 tsp Pure Vanilla Extract
1 tbsp (14 g) Lemon Zest grated rind
½ tsp Lemon Extract

Cinnamon Sugar Topping

1 tbsp Sugar
½ tbsp Cinnamon
2 tbsp Canned Full-Fat Coconut Milk

Lemon Glaze

1 cup Powdered Sugar
1 tbsp Lemon Juice or Milk
¼ tsp Vanilla Extract

Instructions

Preheat oven to 400°F. Cut the butter into small pieces and put it in the freezer for 10 minutes.
Whisk together dry ingredients
Use a pastry cutter or two forks to work in the butter, until the mixture resembles breadcrumbs or peas.
Whisk together the eggs, vanilla, lemon zest, lemon extract, coconut milk, yogurt, and vanilla.
Make a well in the centre of the mix and stir in the wet ingredients mixture. Stir until the mixture is even and the dough comes together. The dough should be cohesive and very sticky. Do not over-mix the dough because over-mixing will cause the dough to yield hard scones.
Gently fold in frozen blueberries.
Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. With floured hands, shape the dough into a 7” circle about 1.5-2 inches high/thick. Transfer the dough into the fridge and let rest for 30 minutes.
While the scones rest, preheat the oven to 400°F.
Use a sharp knife to slice the dough into 8 even scones. Use a pastry brush to brush the top of the scones with full-fat coconut milk. Mix the cinnamon and sugar in a small bowl. Then, sprinkle the scones with cinnamon sugar.
Bake for 20-25 minutes, till golden brown and the center is set. Remove from the oven and let rest for 7 minutes to allow the scones to set. If adding glaze, whisk together the ingredients for the glaze in a small bowl. Then, use a spoon to drizzle the glaze onto the scones.
The scones are best enjoyed warm, with butter and jam!

Notes

I’ve made this recipe with Bob’s Red Mills 1:1 Gluten-free flour and King Arthur,
Gluten-Free Measure for Measure Flour. Both Options work great. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.)
The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your gluten-free flour does not include xanthan gum, add 1 teaspoon to the recipe.
Please read the post for more helpful tips.

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