This recipe for gluten-free lemon blueberry scones is a classic flaky scone recipe made from scratch. It’s not as hard as you might think and so worth the effort and the scones are ah-mazing!
Whisk all purpose flour, almond flour, granulated sugar, lemon zest, salt, and baking powder in the large bowl.
Add diced or grated frozen butter and coat with dry mixture.
Create a well in the dry ingredients and add buttermilk, lemon juice, an egg and vanilla to center.
Mix into almost incorporated. Add blueberries. Mix gently until incorporated.
Spray a parchment lined baking sheet with non stick baking spray.
Add mixture to the center of parchment and form into a circle.
Using a knife, cut 8 slices, but not all the way through.
Mix the egg and water for the egg wash. Brush the scone with egg wash using a silicone basting brush.
Bake for 12-15 minutes or until golden brown
Remove from oven and let rest for 5-10 mins.
While resting, make lemon glaze by adding all the glaze ingredients to a bowl and mixing until smooth.
Drizzle over scones
Notes
nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final recipe depending on ingredients, substitutions, and serving size.See blog post above for:
Step by step preparation images
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