Description
Start your day with fruit-filled low FODMAP blueberry scones! These scrumptious gluten-free baked goods are topped with a sweet lemon glaze, perfect for breakfast or brunch. Ready in 1 hour with just 11 ingredients.
Ingredients
Scale
Blueberry Scones
- ½ cup cold unsalted butter
- ¾ cup cold unsweetened almond milk
- 2 teaspoons distilled white vinegar
- 3 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) + extra for dusting
- ⅓ cup granulated sugar
- 2 tablespoons baking powder // If sensitive to the metallic taste, choose an aluminum-free baking powder, such as Argo
- ½ teaspoon fine salt
- 2 large eggs, whisked
- 2 cups fresh blueberries
Lemon Glaze
- ⅓ cup powdered sugar
- 1 tablespoon fresh lemon juice (or unsweetened almond milk for non-lemon)
Instructions
- Preheat oven to 425°F. Lay out a piece of parchment paper to work on. Additionally, line a baking sheet with parchment paper.
- Dice the butter into small pieces. Transfer to a clean dish and chill in the freezer for 10 minutes or until you’re done preparing the other ingredients.
- Measure out almond milk in a glass measuring cup. Add the distilled white vinegar to make an almond “buttermilk.” Place in the refrigerator to keep cold while you prepare the other ingredients.
- In a large bowl, add gluten-free flour, sugar, baking powder, and salt. Whisk to mix
- Using a fork or pastry cutter, cut the chilled butter pieces into the flour mixture until pea-sized crumbles form.
- Stir in the almond “buttermilk” and whisked eggs until just combined. Avoid overmixing.
- Gently fold in the blueberries.
- Lightly dust the workspace parchment paper and your clean hands with gluten-free flour. Transfer the scone dough to the dusted parchment paper. Using your hands, form the dough into a ½-inch thick, flat round. If your environment is hot and the butter is softening, you may want to place the dough round in the freezer to cool down for 5-10 minutes before proceeding.
- Fill a tall glass with warm water. Dip a sharp knife into the water and cut the dough round in half to form two half circles. Dipping the knife into the water before each cut, slice each half circle into six uniform wedges to yield 12 total pieces. Transfer the wedges to the parchment-lined baking sheet.
- Bake for 18-22 minutes or until the tops start to turn lightly golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let sit until cool enough to handle, about 5-10 minutes.
- In a small bowl, whisk together the powdered sugar and lemon juice. Spoon the lemon glaze over the tops of the scones.
- Serve glazed scones warm or cool completely and transfer to an airtight container.
Notes
Low FODMAP Serving: One serving of this recipe (1 scone) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Baked Goods, Breakfast
- Method: Baking
- Cuisine: Low FODMAP