Gluten Free Blackberry Lemonade Scones

gluten free blackberry scone on plate with berries and fork

5 from 3 votes

Gluten Free Blackberry Lemonade Scones

The most perfect gluten free scone recipe filled with ripe, juicy blackberries and drizzled with a homemade lemonade glaze.

Prep Time15

Cook Time22

Dough Chilling20

Course: Breakfast

Cuisine: American

Servings: Scones

Calories: 609kcal

Author: Amanda Smallwood

Ingredients

For the Scones

2 cups gluten free flour blend I used King Arthur Measure for Measure
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon sea salt
1 large lemon, zested
½ cup butter, frozen for 30 minutes
½ cup heavy cream
1 large egg
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup fresh blackberries frozen

For the Glaze

1 ½ tablespoons lemon juice
1 ¼ cups confectioner's sugar

Instructions

For the Scones

While the butter is freezing, combine the gluten free flour, baking powder, sugar and salt in a large mixing bowl. Zest the lemon right into the dry ingredients.
In a large glass measuring cup, whisk together egg, heavy cream and vanilla. Store in the refrigerator until needed.
Remove frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture. Pour the heavy cream and eggs over the dry ingredients and mix until just combined.
Add the frozen blackberries to the dough. Gently fold the berries into the dough. It's okay if they are not well combined.
Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the chips. Do this 4-5 times to be sure that the berries are evenly distributed throughout the dough. You want the dough to come together and look uniform with flecks of butter throughout. Form the dough into a 8-10 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
Arrange on a quarter sheet pan and place scones into the freezer for 15-20 minutes before preheating the oven to 400°. After the 20 minutes, arrange the chilled scones on a parchment lined, half sheet pan. Brush the scones with heavy cream and bake at 400° for 18-22 minutes or until golden brown.
While the scones are baking, make the lemon glaze.

For the Lemon Glaze

Juice the lemon that you originally zested. Combine this juice with the confectioner’s sugar and whisk well to combine. Glaze can be used right away or frozen and used when you bake the scones.
Once the scones are finished baking, drizzle with the lemon glaze and enjoy!

Notes

To Store Frozen Scone Dough:

To do this, you'll want to freeze the cut scones until they are completely solid and then move the frozen dough to a storage bag or container. When you are ready to bake the scones, you transfer the number of scones that you want to your baking sheet, brush with heavy cream and bake 400°. Be sure to add a few extra minutes to the baking time if the dough is frozen solid.

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