Ingredients
Scale
- ½ cup unsalted butter (or dairy-free alternative)
- 3 cups gluten-free all-purpose flour
- ¾ tsp xanthan gum (if needed)
- 1/3 cup granulated sugar
- 2 tbsp gluten-free baking powder
- ½ tsp salt
- 1 tbsp dried lemon peel (lemon zest)
- ¾ cup buttermilk (or dairy-free milk)
- 2 large eggs (whisked)
- 1 cup fresh or frozen blueberries
- 2 tbsp milk (dairy-free use almond, cashew, or coconut milk, to brush the scones)
- 1 cup confectioners' sugar
- 1 tbsp lemon juice
- ½ tsp pure vanilla extract
- 1 tbsp water
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Cut cold butter into small pieces and freeze for 10 minutes.
- In a mixing bowl, combine flour, xanthan gum (if necessary), sugar, baking powder, salt, and lemon peel.
- Cut in the chilled butter until it resembles small peas.
- Add buttermilk and whisked eggs; stir until a soft dough forms. Fold in blueberries gently.
- Shape the dough into a round about 7 inches in diameter on floured parchment paper.
- Cut into eight triangles and transfer to the baking sheet; brush tops with milk.
- Bake for 15–20 minutes until golden brown.
- Mix glaze ingredients and drizzle over warm scones before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (70g)
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg