09-18-2015

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!

jessica