Glazed Blueberry Scones

Photo: Oxmoor House

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.

Yield: Serves 10 (serving size: 1 scone)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 48 Minutes

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 4.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 31g
  • Fiber: 1.7g
  • Cholesterol: 28mg
  • Iron: 0.6mg
  • Sodium: 250mg
  • Calcium: 64mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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. 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. 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.  
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