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Lemon Blueberry Scones GF

Our Gluten Free Lemon Blueberry Scones are an almond-based treat featuring bright lemon zest, juicy blueberries, and a tender, buttery texture. Baked until golden and drizzled with a sweet-tangy lemon glaze, these scones are a perfect balance of citrus and sweetness. Served with creamy cottage cheese on the side, this dish makes for a delicious breakfast.

30 min

Prep Time

30 min

Total Time

30 min

Servings

6

Ingredients

Pantry

  • 1 Lemon

  • ½ cup Powdered Sugar

  • 2 cups Gluten-Free Flour

  • 1 cup Almond Flour

  • ⅓ cup Sugar

  • 2 tbs Baking Powder

  • ½ tsp Salt

Fridge and Freezer

  • 3 cups Cottage Cheese

  • ½ cup Butter

  • 1 Egg

  • 1 ½ cup Frozen Blueberries

  • ⅔ cup Buttermilk

Directions

  1. Wash hands with soap and water. Preheat the oven to 400 degrees. Grease a baking sheet. Wash and dry the lemon. Zest the lemon, then cut it in half.

  2. Combine the gluten-free flour, almond flour, regular granulated sugar, baking powder and salt in a mixing bowl. Use a cheese grater to grate the butter into the mixing bowl and stir.

  3. Add the lemon zest, buttermilk, egg, and the juice of half of the lemon to the mixing bowl. Stir until completely incorporated, but don’t overmix. Gently mix in the blueberries.

  4. Using clean hands, make the dough into a ball and place on the baking sheet. Press into a circle, about 8 inches across. Use a knife to cut into 6 wedges. Bake for 12-15 minutes or until golden brown. Remove from the oven and let rest for 5-10 mins.

  5. While the scones are resting, combine the remaining lemon juice and the powdered sugar to make the glaze. Drizzle the glaze over the scones and allow to cool completely.

  6. Serve with cottage cheese on the side. One serving is 1 scone and ½ cup cottage cheese. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.

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