Gluten Free Lemon Blueberry Scones
A tender scone with a delicious mix of lemon and blueberry flavor.
Equipment
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
Instructions
For The Scones:
- Preheat oven to 400 degrees. Line sheet pan with parchment paper.
- In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
- Create a well in the center of the dry mixture. Add the eggs and milk. Stir until well combined and the mixture is moist.
- 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.
- Add fresh blueberries and gently stir to combine.
- Dump scone mixture onto parchment paper lined sheet pan, and shape into a circle, about 1 inch thick.
- 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.
- Bake for 12-15 minutes, or until golden brown.
- Set aside and cool for 5-10 minutes.
For The Glaze
- In a small mixing bowl, combine powdered sugar, milk, and lemon juice. Mix well.
- Drizzle glaze onto cooled scones. Wait a few minutes, then drizzle on another layer of glaze.
- Before glaze sets, sprinkle additional lemon zest over scones, if desired.
- Enjoy!