Archives for September 2015


Gluten Free Lemon Blueberry Scones

Lately I’ve been craving carb loaded breakfasts. Belgium Waffles. Buttermilk Pancakes. And now… scones.

I wanted to have a basic recipe that I could use for either blueberries or orange & cranberry scones. We spent last weekend perfecting this scrumptious crumbly delight and will probably be trying them out again this Saturday.

The texture on these are just right.

A tad crumbly with a bit of sugar crunch in each delectable bite.

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Gluten Free Blueberry Lemon Scones

  • 2 cups ATK Gluten Free Flour Mix {or similar all purpose GF flour mix}
  • 1 1/2 tsp xanthum gum {omit if your flour mix already contains}
  • 1 tsp kosher salt
  • 1 TBSP baking powder
  • zest from 1 lemon
  • 1/3 cup sugar + 1 TBSP for sprinkling
  • 5 TBSP unsalted butter, cubed & very chilled
  • 1 large egg
  • 2/3 cup - 3/4 cup buttermilk {start with 2/3 cup but continue to add until dough pulls together but isn't overly sticky/wet}
  • 2/3 cup blueberries {frozen or fresh}
  • You can sub in 2/3 cup cranberries and zest from 1-2 oranges {depending upon size} in lieu of the lemon & blueberries.

Mix dry ingredients {flour through sugar} together in mixing ball.

Using a fork or pastry blender, 'cut in' the cubed butter into the flour mixture until coarse crumbs, roughly the size of peas, appear.

Add blueberries to mixture and stir gently.

In a small mixing bowl, whisk together the egg, vanilla, & buttermilk.

Make a well in the bottom of your flour mixture and pour in the liquid ingredients.

Gently stir with a wooden spoon until just barely mixed. If a few dry flour spots remain, that is great.

Line a baking sheet with parchment paper or Silpat liner and sprinkle lightly with GF flour mix.

Dump your scone dough onto the floured parchment paper.

Gently press your dough into a circular shape, roughly 1" in height.

Using a knife, cut the dough into 8 triangular pieces. Separate the pieces until a few inches apart and sprinkle sugar on top of each piece.

Place in the fridge for 30 minutes.

Bake in a preheated 400 degree oven for 18-20 minutes, rotating half way through.

*Quick Tip – Placing them in the fridge prior to baking firms up the butter that may have begun to melt. And the extra rest time helps eliminate the grittiness often associated with GF baked goods. However, if you are in a rush – the 30 minutes in fridge isn’t absolutely necessary.

I hope you enjoy these as much as we do!