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.
How to Make It
Preheat oven to 400°.
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.
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).
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.
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.
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.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook
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