Oh, friends, gather ’round! There’s nothing quite like the aroma of freshly baked scones wafting through the kitchen on a lazy weekend morning, is there? But for those of us navigating the delicious world of gluten-free eating, sometimes that dream feels a little out of reach. Well, I’m here to tell you: dream no more! Today, we’re diving headfirst into a recipe that will not only satisfy your scone cravings but might just become your new go-to. Presenting my absolute favorite Gluten-Free Lemon Blueberry Scones – tender, bursting with juicy blueberries, and kissed with a bright, zesty lemon glaze that sings of sunshine.

These aren’t just ‘good for gluten-free’ scones; these are genuinely fantastic scones. The secret lies in a careful blend of flours and a generous hand with cold butter, creating a crumb that’s perfectly flaky on the outside and wonderfully moist within. The blueberries pop with natural sweetness, and the lemon zest woven into the dough, plus that irresistible drizzle, elevates them to pure bliss. They’re perfect with a cup of tea or coffee, for breakfast, brunch, or a delightful afternoon treat. Let’s get baking!

Ingredients:

• 2 cups (240g) gluten-free all-purpose flour blend (one that contains xanthan gum)
• 1/4 cup (50g) granulated sugar, plus 1 tablespoon for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, very cold and cubed
• 1 large egg
• 1/2 cup (120ml) cold heavy cream, plus 1 tablespoon for brushing
• Zest of 1 large lemon
• 1 cup fresh blueberries, gently rinsed and patted dry

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour blend, 1/4 cup granulated sugar, baking powder, and salt.
3. Add the very cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a separate small bowl, whisk together the egg, 1/2 cup cold heavy cream, and lemon zest.
5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; the dough will be shaggy.
6. Gently fold in the fresh blueberries.
7. Turn the dough out onto a lightly floured gluten-free surface. Pat the dough into an 8-inch circle, about 1-inch thick. You can also form it into a rectangle if you prefer square scones.
8. Using a sharp knife or a bench scraper, cut the circle into 8 wedges (like a pizza).
9. Carefully transfer the scones to the prepared baking sheet, spacing them about 1 inch apart.
10. Brush the tops of the scones with the remaining 1 tablespoon of heavy cream and sprinkle with the reserved 1 tablespoon of granulated sugar.
11. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
12. While the scones are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.
13. Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
14. Once cooled, generously drizzle the lemon glaze over the tops of the scones.
15. Serve immediately and enjoy the pure bliss of these sunshine-infused treats! They are best enjoyed the day they are made.