Yes, more scones! Our Gluten Free Lemon Blueberry Scones Recipe are perfect for holiday get togethers. I love a cup of tea, a gluten free scone and a good conversation with a friend. Perfect for sharing.
We are huge scone fans. I had an upper respiratory infection and wanted the taste of lemon. So we reconfigured our scone recipe for a bit of lemon and a little blueberry to make it a happy experience.
Light, delicious and begging for butter, Our Gluten Free Lemon Blueberry Scones bring a little heaven back into our lives. Perfect for Tea breaks or breakfast, we can never get enough of these scones.
- 2 cups Divinely Gluten Free Baking Mix
- 1/4 cup sugar
- 8 tbsp Butter
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 Large Egg
- 1/2 cup heavy cream
- 2 tsp Vanilla
- 1/2 cup Diced Dried Blueberry
- 1 Large Lemon- zested
Preheat Oven to 400 degrees
In a Medium sized bowl, mix the gluten free baking mix, sugar, baking powder & salt. Add the lemon zest and work into the flour so that the flavor spreads through the flour.
Cut the butter into the flour mixture until it looks like small crumbs.
In a mug or small bowl, beat the wet ingredients together.
Add the wet ingredients to the flour mixture and combine so that the ingredients start to come together. Do not over mix. If the mixture is too dry, but is not crumbly, add another tsp of cream or more.
Add the Cranberry and mix until well distributed.
Get a round 9 inch cake pan and line with plastic wrap. Pour the scone mixture into the pan and pat it until it flattens and fills the bottom of the pan. Press firmly
Lift the dough out of the pan by the plastic wrap. You should have a firm disk of scone batter. You can now cut it into 8 equal pieces. You can do more pieces if you desire smaller pieces of scone.
Take each section and place on a cookie sheet with parchment paper or aluminum foil. Flatten the scone slightly with your hand so it looks more naturally formed.
Bake for 14-16 minutes until the edges get golden brown
Remove to a cooling rack. It will need to cool completely. They continue to firm up as they cool. Serve with butter, cream cheese, clotted cream and jelly.