I made my homemade scone recipe gluten-free! I'm don't bake with gluten-free flour often but I wanted to switch it up for the people who may want something different. These gluten-free lemon blueberry scones are delicious. I'm ready to try more gluten-free recipes!

Baking with gluten-free flour

I never bake with gluten-free flour but I realized I needed to make some new items to try something different. Gluten-free flour is different and the result will change in taste and consistency. After some research I did discover that Bob's Red Mill gluten free 1:1 flour is indeed grainy tasting. I said it as soon as I bit this scone. They were also light so I believe each gluten-free flour will have a different texture. I have been told that King Arthur's Baking gluten-free 1:1 flour is a solid choice.

The reason why gluten-free flour taste different is because gluten-free flour blends are made from different mixes of these single origin flours.

Additional gluten-free flour options to try:

Adding the fresh blueberries to this scone recipe

This Gluten-free lemon blueberry scones recipe makes 6 individual scones.

These are some options my community on Threads told me to use next time I'm making gluten-free recipes. Have you tried any of these?

King Arthur's Gluten-Free Flour
Krusteaz Gluten-Free Flour
Great Value Gluten-Free Flour
GF Jules Gluten-Free Flour

Gluten-free Lemon Blueberry Scones Tips:

Use small blueberries. I only had jumbo blueberries and it was a little tough to shape my dough properly.
I coated my blueberries in flour so it helped with the baking process. I always make sure to coat my fruit in flour to make them bake better.
I also brushed these scones with melted butter fresh out of the oven. Gluten-free desserts tend to be on the dryer side so the melted butter helped with this.

Find more of my breakfast recipes here!

Gluten-free lemon blueberry scones

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Prep Time 10

Cook Time 22

Total Time 32

Course Breakfast

Servings 6 people

Ingredients

2 cups Bobs red mill gluten-free 1:1 baking flour
3 tablespoon Granulated sugar
1 tablespoon Baking powder
Pinch of salt
4 tablespoon Cold butter cut
¾ cup Heavy cream
1 Egg
1 teaspoon Vanilla Extract

Instructions

Preheat oven to 400 degrees and line your baking sheet with parchment paper.
In a bowl, add your flour, sugar, baking powder, and pinch of salt. Whisk all of these ingredients together until they're fully blended.
Cut your butter up into pieces and add it into the flour. I used my pastry blender to make sure the butter was fully incorporated into the flour.
In a measuring cup or a small bowl, add the heavy cream, egg, and vanilla extract. Whisk up this mixture too and add it to your flour.
On the side, coat about 1 ½ cups of fresh blueberries in 1tbs of flour
Add in the blueberries. Use a wooden spoon to mix this all together and form a ball with the dough. Really work it between your hands to make a ball then flatten it into a 8 inch disc.
Cut the dough into six pieces and top with sugar (sugar is optional) Bake for 22 minutes until the scones are golden brown.
Enjoy the scones nice and hot!