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Glazed Blueberry Scones

Photo: Oxmoor House
Hands-on time 15 mins
Total time 48 mins
Yield Serves 10 (serving size: 1 scone)
Rediscover a delightful morning treat in these gluten-free scones loaded with fresh blueberries and drizzled with a sweet lemon glaze. Instead of wedges, you can also scoop and drop the dough by 1/4 cupfuls onto a parchment-lined baking sheet for easier prep and more crispy browned edges.

Ingredients

  • 2.6 ounces white rice flour (about 1/2 cup)
  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 2.1 ounces sweet white sorghum flour (about 1/2 cup)
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 1/2 cup plus 1 tablespoon nonfat buttermilk, divided
  • 1 large egg
  • 1 cup fresh blueberries
  • White rice flour, for dusting
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons grated lemon rind

Nutrition Information

  • calories 173
  • fat 4.4 g
  • satfat 2.4 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 31 g
  • fiber 1.7 g
  • cholesterol 28 mg
  • iron 0.6 mg
  • sodium 250 mg
  • calcium 64 mg

How to Make It

  1. Preheat oven to 400°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

  3. Combine 1/2 cup buttermilk and egg; stir with a whisk. Add to flour mixture; stir just until moist. Fold in blueberries (do not overmix dough).

  4. Turn dough out onto a work surface lightly dusted with white rice flour. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper; cut dough into 10 wedges, cutting into but not through dough.

  5. Bake at 400° for 18 minutes or until edges are golden and center is firm. Remove scones from baking sheet to a wire rack; cool on rack 10 minutes.

  6. Combine powdered sugar, lemon rind, and 1 tablespoon buttermilk in a small bowl, stirring with a whisk until smooth. Drizzle glaze over scones; let stand 5 minutes. Serve warm.

  7.  

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook