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Shayna Queen, The Wood Grain Cottage

Gluten Free Lemon Blueberry Scones

A tender scone with a delicious mix of lemon and blueberry flavor.
Print Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Scones
  • 1 Box Namaste Muffin & Scone Mix
  • 8 tbsp Cold Butter
  • 2 Eggs Lightly Beaten
  • 1/3 cup Milk I use almond milk
  • 1 cup Fresh Blueberries
  • 1 tbsp Fresh Lemon Juice
  • 1 Lemon, zested Reserve a little less than half for glaze
Glaze
  • 3/4 cup Powdered Sugar
  • 1 tbsp Milk I use almond milk
  • 1 tbsp Fresh Lemon Juice
  • Remaining Lemon Zest

Equipment

  • Mixing Bowl
  • Pastry Blender
  • Measuring Cups
  • Sheet Pan
  • Parchment Paper
  • Measuring Spoons
  • Zester
  • Citrus Press/ Juicer

Method
 

For The Scones:
  1. Preheat oven to 400 degrees. Line sheet pan with parchment paper.
  2. In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
  3. Create a well in the center of the dry mixture. Add the eggs and milk. Stir until well combined and the mixture is moist.
  4. Add the lemon juice and lemon zest and blend well. If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
  5. Add fresh blueberries and gently stir to combine.
  6. Dump scone mixture onto parchment paper lined sheet pan, and shape into a circle, about 1 inch thick.
  7. Use a knife to score the dough into 8 equal pieces, then cut through the mixture and slightly pull each scone wedge out from one another for expansion room when baking.
  8. Bake for 12-15 minutes, or until golden brown.
  9. Set aside and cool for 5-10 minutes.
For The Glaze
  1. In a small mixing bowl, combine powdered sugar, milk, and lemon juice. Mix well.
  2. Drizzle glaze onto cooled scones. Wait a few minutes, then drizzle on another layer of glaze.
  3. Before glaze sets, sprinkle additional lemon zest over scones, if desired.
  4. Enjoy!