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

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Gluten Free Blueberry Scones with Lemon Glaze Drizzle

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