Quick Description
Soft, buttery gluten-free scones bursting with juicy blueberries and fresh lemon flavor, finished with a light lemon glaze. Perfect for breakfast, tea time, or a clean indulgent snack.
Servings & Timing
Servings: 8 scones
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: 35 minutes
Ingredients
For the Scones
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ¼ cup granulated sugar (or low-carb sweetener)
- 1 tbsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- ½ cup cold unsalted butter (cubed)
- 2 large eggs
- ½ cup heavy cream (or almond milk for lighter option)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For the Lemon Glaze
- 1 cup powdered sugar (or sugar-free alternative)
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, combine:
- Gluten-free flour
- Sugar
- Baking powder
- Salt
- Lemon zest
Step 3: Cut in Butter
Add cold butter cubes and mix using fingers or a pastry cutter until crumbly.
Step 4: Add Wet Ingredients
In another bowl, whisk:
- Eggs
- Cream
- Vanilla
Pour into dry mixture and gently combine.
Step 5: Fold in Blueberries
Carefully fold in blueberries without crushing them.
Step 6: Shape the Dough
- Form dough into a circle (about 1-inch thick)
- Cut into 8 wedges
- Place on baking tray
Step 7: Bake
Bake for 18–22 minutes until golden on top.
Let cool slightly.
Step 8: Make the Glaze
Mix powdered sugar with lemon juice and zest until smooth.
Step 9: Finish
Drizzle glaze over warm scones.
Serving Suggestions
- Enjoy warm with coffee or tea
- Add Greek yogurt on the side for extra protein
- Pair with sugar-free jam or lemon curd
Storage
- Room Temp: 2 days
- Fridge: up to 5 days
- Freezer: up to 2 months
Tips & Variations
- Use almond flour blend for a more keto-friendly version
- Add white chocolate chips for extra sweetness
- Replace blueberries with raspberries or strawberries
- For extra protein: mix in 1 scoop vanilla protein powder (adjust liquid slightly)
If you want, I can convert this into a high-protein fat-loss version (40g+ protein per serving) perfect for your page.
