From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Instructions
1
First, preheat the oven to 425 degrees Fahrenheit. Line a baking pan with parchment paper.
2
In a large mixing bowl, add the gluten free flour, sugar, and baking powder. Stir together.
3
Then, add in the cold butter cubes. Use a fork or pastry cutter to incorporate the butter into the dry mixture.
4
Add in the lemon juice, buttermilk, and eggs. Stir to combine. The dough will be thick and sticky.
5
Very carefully fold in the fresh blueberries.
6
Add a little gluten free flour to a large surface. Place the dough on top. Form into a round disc that is 1.5 inches tall.
7
Use a pizza cutter to slice into 8 equal pieces.
8
Place on the prepared pan. Lightly brush the tops with milk and sprinkle sugar on top.
9
Bake for 18 to 20 minutes.
10
Finally, remove from the oven. Serve!
My Calorie Intake
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Tips & Tricks (5)
- Keep Butter Ice-Cold 🧈Freeze your butter cubes for at least 15 minutes before mixing—cold butter creates steam pockets that make scones flaky and tender, not dense.
- Coat Blueberries in Flour 🫐Toss fresh blueberries in a tablespoon of gluten-free flour before folding them in to prevent them from sinking to the bottom during baking.
- Don't Overmix the Dough 🥄Mix just until the dough comes together—overworking develops gluten-free flour's gummy texture and results in tough, heavy scones instead of light, fluffy ones.
- Use Buttermilk for Tanginess ✨The acidity in buttermilk reacts with baking powder for superior rise and adds subtle flavor depth that complements blueberries beautifully.
- Brush with Milk Before Baking 🎨Apply a thin milk wash to the tops of shaped scones just before baking to achieve a beautiful golden crust and professional appearance.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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