Easy Blueberry Lemonade Scones (Gluten-Free)
These gluten-free blueberry lemonade scones are easy to make and full of bright spring flavor! Fresh blueberries and lemon create a citrusy, juicy bite, while very cold butter helps the scones bake up tender and flaky. Finish them with a sweet lemon glaze drizzle that brings all the flavors together!
Servings: 8 scones
Equipment
Ingredients
- 2 cups King Arthur Gluten Free 1:1 Flour
- ⅓ cup granulated sugar + 1 tbsp for dusting
- 2 tbsp baking powder make sure to look for gluten free
- 1 tbsp lemon zest (about the zest from 1 whole lemon)
- ½ cup salted butter frozen or very cold
- ½ cup whole milk
- 1 tsp lemon juice
- 2 eggs divided
- 1 tsp vanilla extract
- 1 cup blueberries
Lemon Glaze
- 1 cup organic powder sugar
- 2.5 tbsp lemon juice
Instructions
- Preheat oven to 400.
- Add the gluten free flour, sugar, baking powder, and lemon zest together in a bowl and mix.
- Grate the frozen butter using a box grater. Add the grated butter to the flour mixture and combine using 2 forks or a pastry cutter. You can also use your fingers. It should be crumbly and the butter should be pea-sized.
- Add the milk and lemon juice to a separate bowl and whisk. This is your "buttermilk". Add one of the eggs and vanilla and continue to whisk until smooth.
- Add the wet ingredients into the bowl with the butter / flour mixture and add the blueberries. Mix until just combined - do not overmix!
- Transfer the mixture to a lightly-floured countertop or work surface. Add a little gluten free flour to your hands so the dough doesn't stick, then work the dough into a ball. If it's too dry, add 1 tbsp milk at a time until the desired consistency is reached. Press it down into an 8-inch disc shape. Refrigerating the dough prior to baking isn't necessary, but you can refrigerate in plastic wrap overnight if preferred. When ready to bake, cut the dough into 8 triangle wedges.
- Place them scones 2 inches apart on a large baking sheet lined with parchment paper. Use a fork to beat the remaining egg, then brush some of the egg wash over each scone. Sprinkle each one with some of the granulated sugar.
- Bake for 20-24 minutes or until the edges look crispy and the tops are golden brown. Remove from the oven and let them cool for 30 minutes.
- Whisk the powdered sugar and lemon juice together to form the glaze. Drizzle it over the tops of each of the scones. It will harden and set as it sits. Enjoy!
Notes
- Use frozen or very cold butter. Grating frozen butter into the dough helps create small pockets of fat that melt during baking, which creates those flaky layers we love!
- Mix the dough gently. Overmixing the dough can lead to dense scones instead of a light texture.
- Fold blueberries carefully. This helps prevent them from bursting and turning the dough purple.
- Don’t overwork the dough. Handle the dough just enough to bring it together into a disc.
- Bake until lightly golden. The tops should look golden and the edges slightly crisp when the scones are finished baking!
- Store these gluten-free scones in an airtight container at room temperature for up to 2 days. If your kitchen is warm, you can store them in the fridge to keep the glaze from becoming too soft!
- For longer storage, place the scones in an airtight container or freezer-safe bag and freeze for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them gently in the oven at 300°F for about 8-10 minutes until heated through.
- If possible, freeze the scones before adding the glaze. Once reheated, you can drizzle the lemon glaze on top so they taste freshly baked!
Nutrition
Serving: 1scone | Calories: 332kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 431mg | Potassium: 64mg | Fiber: 4g | Sugar: 27g | Vitamin A: 449IU | Vitamin C: 5mg | Calcium: 227mg | Iron: 2mg