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–+ servings

Gluten-Free Blueberry Scones with Greek Yogurt

Gentle Tummy
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Ingredients
  

Greek Yogurt Maple Glaze:

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Zest and juice 1 fresh lemon to get 2 tablespoons zest and 2 tablespoons juice.
  • In a medium bowl, combine 2/3 cup Greek yogurt, 2 tablespoons milk, 1 egg, 2 teaspoons vanilla extract, 1/4 cup cane sugar, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest, and 2 tablespoons maple syrup. Whisk until completely smooth.
  • In a large bowl, whisk together 1-1/3 cups oat flour, 2/3 cup gluten-free flour, 1-1/4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt until well blended.
  • Remove 1/2 cup butter from the fridge and immediately slice it into small pieces. Add to the flour mixture and use a pastry cutter or your hands to work it in until the mixture is crumbly with small chunks of butter throughout.
  • Pour the wet mixture into the flour mixture and stir with a spatula until all the flour is incorporated. The dough will be fluffy and slightly sticky. Gently fold in 1 cup fresh blueberries.
  • Dump the dough onto a floured cutting board and shape into a large disc about 1 inch tall. Using a sharp knife, slice into 8 wedges and place them 1 inch apart on your prepared baking sheet. Optional: sprinkle the tops with turbinado sugar for extra crunch.
  • Bake for 20-22 minutes or until lightly golden brown. While they cool, whisk together 1/4 cup Greek yogurt and 2 tablespoons maple syrup for the glaze, adding a little milk if needed for drizzling consistency. Drizzle over cooled scones.

Video

Notes

Keep butter cold: Don't let the butter warm up before mixing - cold butter creates the flakiest texture that makes these scones special.
Use a sharp knife: This easily cuts through blueberries without squishing them and gives you clean wedges.
Don't overmix: Stir just until the flour disappears to keep your scones tender rather than tough.
Freeze if needed: If you're in a warm climate and feel the butter melting while shaping, pop the shaped scones in the freezer for 30 minutes to firm up before baking.
Did you make this recipe?Please let me know in the comments below how it turned out :)