Lemon Blueberry Scones (Gluten-Free & Dairy-Free) (Edit recipe)

55 recipes
|
60 followers

These gluten-free dairy-free lemon blueberry scones are soft and flakey, slightly sweet, and are full of bright lemony flavor and fresh blueberries. This recipe is fairly easy and by following the steps and using the flour listed in the ingredients, these gluten-free dairy-free scones come out perfect every time

Share

Save

Original Recipe

PREP TIME

40 minutes

COOK TIME

14 minutes

INGREDIENTS

18

Serves: 8

Ingredients

2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
.75 cup Plant-Based Butter, Unsalted, cold
.333 cup Granulated White Sugar
.333 cup Oat Milk, Organic, or any unsweetened plant milk
2 Eggs, large
2 tsp Vanilla Extract
1 Tbsp Lemon Juice, Juice of 1/2 (use zested lemons)
2 tsp Baking Powder
.5 Baking Soda
.25 tsp Kosher Salt
2 Tbsp Lemon Zest, approximately 1-2 tbsp of zest, and make sure to save the orange for the glaze!
1 cup Blueberries, washed and dried (can sub with 1 cup frozen blueberries but scones will turn out blue/purple in color)

Topping (optional)

3 Tbsp Sparkling Sugar, sanding sugar

Lemon Glaze

1.5 cups Powdered Sugar, may need ½-1 cup more depending on the amount of juice in the lemons
3 Tbsp Lemon Juice, Use the juice from the remaining 3 zested lemons halves
1/8 tsp Salt

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, whisk together eggs, plant milk, vanilla extract, and lemon juice until fully combined. Set aside.
In a large bowl, combine the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingers until the mixture is extremely fragrant and the texture of damp sand.
Add the flour, baking powder, baking soda, and salt to the lemon sugar. Whisk until everything is evenly combined.
Add the cold plant-based butter to the flour mixture. Using your hands or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs, with pea-sized bits of butter throughout.
Gently toss the fresh blueberries (or frozen blueberries, if using) into the butter and flour mixture until evenly distributed.
Pour the wet ingredients into the dry ingredients. Use a spoon or rubber spatula to gently fold the mixture just until it comes together, scraping the bottom to incorporate any dry bits.
Place a sheet of parchment paper on your counter or a large cutting board. Lightly flour the surface, then turn the dough out onto it (NOTE: If using frozen blueberries, dust an extra tablespoon of flour onto the dough since the blueberries will release more moisture as they defrost). Sprinkle a bit more flour on top and gently press the dough into a 1-inch thick rectangle. Fold one-third of the dough over the center, then fold the other third over it, like folding a letter. Form the folded dough into a circle, about 1.5u20132 inches thick.
Wrap the dough in parchment paper, cover with plastic wrap, and refrigerate for 30 minutes.
While the dough chills, preheat the oven to 425°F (220°C).
After chilling, unwrap the dough and place it on a baking sheet lined with parchment paper. Using a sharp knife, cut the dough into halves and then into triangles, creating 6 wedges. Space the wedges about 2 inches apart on the baking sheet. Sprinkle sanding sugar over the tops. (Tip: Clean the knife with a warm and slightly wet kitchen towel to prevent the dough from sticking to the knife. This will create cleaner and straighter cuts.)
Sprinkle 1 tbsp of sanding sugar on the tops of each scone before baking.
Bake at 425º for 14-16 minutes or until golden brown. In the meantime, prepare the cream cheese icing using the following steps.

Lemon Glaze

In a clean medium sized bowl, mix together juice from remaining lemons, powdered sugar, and salt. Mix until the powdered sugar is completely smooth. (NOTE: If the lemons didn't have enough juice, simply add 1 teaspoon of water until the glaze reaches the consistently of thick craft glue).
Remove the scones from the oven and drizzle with the lemon glaze while they’re still warm. Sprinkle with additional sanding sugar if desired. Enjoy!

Notes

For best results, use the flour blend listed in the recipe’s ingredients list. Frozen blueberries will work in a pinch, however, I recommend using an additional 2 tbsp of flour in the dough and extra while rolling out the dough. The frozen blueberries will release more liquid as they thaw than fresh blueberries. Also, make sure to add the frozen blueberries while still frozen. Lastly, please note that the scones may turn out a grey-ish color due to the juice bleeding out into the dough.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	514
Fat:	15 g
Carbohydrates:	89 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	89 mg
Fiber:	2 g
Sugars:	39 g
Sugar Alcohol:	0 g
Calculated per serving.