Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Prep time: 15 min.  | Cook time: 25 min. | Servings: 8-10


For blueberry scones:

  • 2 cups of 1-to-1 gluten free flour

  • 1 tbsp of baking powder

  • 2 tbsp of granulated sugar

  • 1 tsp of salt

  • 6 tbsp of unsalted butter - diced

  • 1 cup of fresh organic blueberries

  • 1 cup of heavy cream

For lemon glaze:

  • 1/4 cup of fresh lemon juice

  • 1 cup of confectioners sugar

  • 1/4 stick of room temperature unsalted butter

  • 1/4 package of room temperature cream cheese


  1. Preheat oven to 400 degrees, and prepare a baking sheet with parchment paper.

  2. Using a large bowl, sift together flour, baking powder, sugar and salt.

  3. Using a pastry blender or a fork, cut butter into the dry ingredients until there are no visible chunks of butter.

  4. Fold in the blueberries and heavy cream until dough forms into a sticky ball.

  5. Sprinkle flour on a clean surface and knead the dough lightly (about 4 folds) until its no longer sticky on the outside.

  6. Lightly roll out the dough to a circle (or desired shape) and cut into 8 - 10 triangles.

  7. Place triangle scones onto prepared baking sheet.

  8. Using a pastry brush, lightly brush scones with heavy cream then sprinkle granulated sugar on top.

  9. Bake for 15-20 minutes or until golden brown.

For the lemon glaze:

  1. In a bowl whisk together butter and cream cheese until well combined.

  2. Gradually add confectioners sugar and lemon juice, whisk until creamy.

  3. Drizzle over warm scones and serve.

A visual guide, with photos by cayla torres

Gluten Free Blueberry Scones with Lemon Glaze Drizzle

Gluten Free Blueberry Scones with Lemon Glaze Drizzle

My Gluten Free Journey

My Gluten Free Journey