Every brunch needs a good scone, but what happens when you are gluten free? Most gluten free scones fall apart, but not these ones! My Blueberry Lemon scones are moist and flavorful and will be a staple at every brunch you have!
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients:
2 cups Gluten Free Flour
1 tsp Xanthan Gum
2 tsp Baking Powder
½ tsp Salt
1 tsp Cinnamon
8 tbsp Butter, cold
1 Egg
2 tbsp Brown Sugar
½ tsp Vanilla Extract
½ cup Sour Cream
½ cup Cream Cheese
1 tsp Lemon Juice
Zest of 1 Lemon
1 cup Frozen Blueberries
Turbinado Sugar (optional)
Preheat your oven to 375F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten free flour, xanthan gum, baking powder, salt, and cinnamon.
In pastry terms, "cut in" 8 tablespoons of butter using two forks or a pastry dough blender (if you have one).
In a separate bowl, use a hand mixer to combine the egg, brown sugar, vanilla, sour cream and cream cheese. Fold in the blueberries, lemon juice and lemon zest.
Add your wet ingredients into your dry ingredients with a wooden spoon until everything comes together. Don’t be alarmed if it is still a little crumbly.
Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt.
Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan.
An optional final step is to brush the scones with melted butter and sprinkle with a little bit of turbinado sugar.
Bake for 20-25 minutes or until golden brown.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions.
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