Gluten Free Lemon Blueberry Scones
Bright and citrusy with bursts of fresh blueberries, Gluten Free Lemon Blueberry Scones are summer sunshine on a plate.
Ingredients
Scones
- 4 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- 1 egg slightly beaten
- 1½ cups King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch kosher salt
- 1 teaspoon lemon zest
- 8 ounces sour cream
- 1 cup blueberries washed and dried
Glaze
- ¼ cup confectioner's sugar
- 3 tablespoons lemon jucie
- ¼ teaspoon vanilla extract
Instructions
For the Scones
- Preheat your oven to 350° and line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together on medium low speed until slightly lighter in color, about 1-2 minutes.
- Add beaten egg and mix on medium low until just combined, about 1 minute. The batter will look lumpy and almost curdled, don’t worry, it will become smooth with the additional ingredients.
- With the mixer on low, add flour, baking soda, baking powder, kosher salt, and lemon zest,. Increase the speed to medium low and mix until the butter mixture is incorporated to the dry ingredients, about 1 minute. It will still be very dry and crumbly.
- Add the sour cream to the bowl and mix on medium low speed until well combined and smooth, about 2 minutes. Finally, fold in the blueberries with a rubber spatula, being careful not to burst the berries.
- Using an ice cream scoop, fill the scoop with dough and drop onto a parchment lined baking sheet. Space the scones about 1-2 inches apart on the baking sheet.
- Place scones on middle rack in oven and bake for 25-30 minutes, or until scones are lightly browned on top.
For the Glaze
- Combine confectioner's sugar, lemon juice and vanilla extract in a bowl. Spoon over warm scones and serve immediatley.
- Scones can be stored wrapped in cling film or in an airtight container at room temperature for up to 5 days.
Notes
- Once you add the egg to the butter and sugar, it will look lumpy and almost curdled. Don’t worry, the batter is fine! It will become smooth once the additional ingredients are added.
- Just like my cranberry & white chocolate scones, I find an ice cream scooper works best to portion out the dough onto the baking sheet. Be sure to completely fill the ice cream scoop for perfectly sized scones.
- Keep in mind the scones don’t spread or rise like a biscuit, so they can be a little closer on the baking sheet.
- Make sure you’re gentle when folding in the blueberries. You don’t want the blueberries bursting prior to going in the oven. This will make the batter too wet and yield very soggy scones.
- While I recommend using King Arthur Measure for Measure flour for this recipe, you could use any 1:1 gluten free flour that already has xanthan gum in it (e.g. Cup4Cup, etc.).
- If you’re not a huge fan of sour cream (you can’t taste it, I promise!), you could substitute an equal amount of full fat, plain yogurt. Essentially, you want to use cultured dairy in the recipe as the lactic acid will contribute to a tender scone. I would caution against using buttermilk as your cultured dairy as it would make the dough far too wet and sticky to work with.