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Fluffy Gluten-Free Blueberry Scones Recipe with Easy Zesty Lemon Icing

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Light, tender gluten-free blueberry scones topped with a tangy lemon icing, perfect for brunch or tea. This recipe is quick, easy, and delivers a classic fluffy texture without gluten.

Ingredients

Scale
  • 1¾ cups (210g) gluten-free all-purpose flour blend
  • ½ cup (50g) almond flour
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon gluten-free baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • ⅓ cup (80ml) buttermilk or dairy-free milk with 1 tsp vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) blueberries, fresh or frozen
  • ¾ cup (90g) powdered sugar, sifted (for icing)
  • 2 tablespoons fresh lemon juice (about 1 lemon, for icing)
  • 1 teaspoon lemon zest (for icing)
  • 1 tablespoon unsalted butter, melted (optional, for icing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, and salt until evenly mixed.
  3. Using a pastry cutter or fork, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized bits. Alternatively, pulse in a food processor for about 5 seconds at a time.
  4. In a separate bowl, beat the egg, then add the buttermilk and vanilla extract. Mix until combined.
  5. Pour the wet ingredients into the flour mixture and gently stir with a rubber spatula until just combined. The dough will be sticky; do not overmix.
  6. Carefully fold in the blueberries to avoid breaking them. If using frozen, no need to thaw.
  7. Turn the dough out onto a lightly floured surface (using gluten-free flour). Gently pat or roll it into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges using a bench scraper or knife.
  8. Transfer the wedges onto the parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart. Dust hands with flour if dough is sticky.
  9. Bake for 18-22 minutes until scones are golden brown on top and a toothpick inserted in the center comes out clean.
  10. Remove from oven and let scones cool on a rack for 10 minutes before icing.
  11. In a small bowl, whisk powdered sugar, lemon juice, and lemon zest together until smooth. Stir in melted butter if using.
  12. Drizzle the lemon icing over the warm scones and let set for a few minutes before serving.

Notes

Keep butter cold to ensure flaky layers. Do not overmix dough to avoid tough scones. Use smaller blueberries for even distribution and less sogginess. If scones brown too fast, lower oven temperature slightly and bake a few minutes longer. Scones are best fresh but can be stored at room temperature for 1 day or refrigerated up to 3 days. Freeze un-iced scones for up to 3 months.

Nutrition

Keywords: gluten-free, blueberry scones, lemon icing, brunch recipe, easy scones, gluten-free baking, dairy-free option

Find it online: https://twinkletaste.com/fluffy-gluten-free-blueberry-scones-recipe-with-easy-zesty-lemon-icing/