Sweet, tart, flaky this doesn’t have to just describe gluten-baked goods. If you think so try this recipe and see for yourself that gluten-free and low fodmap can be just as delicious! You don’t have to miss out on baked goods just because of food restrictions! These Gluten-Free Meyer Lemon Blueberry scones are a must-make for your weekend breakfast meal or anytime you are craving a scone!
Do I have to use Meyer Lemons?
Meyer lemons are sweeter and juicer than typical lemons. Regular lemons tend to be tart and sweet. If you can’t find Meyer Lemons when you are making this recipe it will be just as tasty with regular lemons too!
Can I use frozen blueberries?
You can use fresh or frozen blueberries. Frozen blueberries may make your dough change to a purple color as the berries thaw during the mixing process. I used fresh blueberries for this recipe. With fresh blueberries, you just need to be careful to not break the blueberries apart as you are mixing the dough. Either one works great for this recipe!
Ingredients for Gluten Free Meyer Lemon Blueberry Scones
- 2 2/3 cup GF flour (Bob Red Mill 1 to 1 GF flour)
- 1/2 cup dextrose (sugar/sugar substitute)
- zest of one Meyer lemon
- 1 TBS GF baking powder
- 1 stick butter – cold, cut into cubes
- 1/4 cup Meyer Lemon Juice, fresh squeezed
- 3/4 cup Fairlife milk or milk substitute
- 1 cup fresh or frozen blueberries
Meyer lemon icing
- 1 cup powdered sugar
- zest of Meyer lemon
- 2 TBS Meyer lemon juice (add additional 1 TBS at time until reach desired consistency)
How to make gluten-free Meyer lemon blueberry scones
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine 2 2/3 cup GF flour (Bob Red Mill 1 to 1 GF flour), 1/2 cup dextrose (sugar substitute), 1 TBS GF baking powder, Meyer lemon zest. Stir to combine.
- Add cold cubed butter to flour mixture. Cut into flour mixture with two knives of pastry cutter until resembles coarse/crumbly mixture and butter pea sized.
- Add 1/4 cup Meyer lemon juice, 3/4 cup Fairlife milk, and 1 cup fresh blueberries and stir to combine. The mixture should be crumbly and slightly sticky so that you can easily form it into a ball by kneading together with your hands inside the bowl. If not easily combined add 1 TBS milk substitute at a time until desired consistency.
- Place ball on parchment lined baking pan. Flatten to 1/2″ diameter.
- Cut disk into 8 wedges. Separate wedges on baking pan to bake.
- Bake for 20-25 minutes in 400 degree F preheated oven. Bake until scones golden brown and cooked through.
- Cool to desired temp or as long as can wait before icing. Prepare icing while scones cooling.
- To make Meyer Lemon Icing:
- In small bowl combine 1 cup powdered sugar and Meyer lemon zest until combined.
- Add 2 TBS Meyer lemon juice and stir completely. Add 1 TBS more juice at a time until reach desired consistency.
Other Scone Recipes to Try:
- Meyer Lemon Ginger Scones
- Meyer Lemon lime scones
- Best Gluten-Free Blood Orange Scones
- Low Fodmap Orange Chocolate Chip Scones
Gluten-Free Meyer Lemon Blueberry Scones
Flaky, sweet lemony, blueberry scones. These are not only gluten-free but also low fodmap.
Servings 8 scones
Ingredients
- 2 2/3 cup GF flour (Bob Red Mill 1 to 1 GF flour)
- 1/2 cup dextrose (sugar/sugar substitute)
- 1 TBS GF baking powder
- zest Meyer Lemon
- 1 stick butter – cold and cubed
- 1/4 cup Meyer Lemon juice, fresh squeezed
- 3/4 cup Fairlife milk (milk substitute)
- 1 cup blueberries – fresh or frozen
Meyer Lemon Icing
- 1 cup powdered sugar
- zest Meyer Lemon
- 2 TBS Meyer lemon juice, fresh squeezed
Instructions
- Preheat oven to 400 degrees F. Line the baking pan with parchment paper and set aside.
- In a large mixing bowl combine 2 2/3 cup GF flour, 1 TBS GF baking powder, 1/2 cup dextrose (sugar substitute), and Meyer lemon zest and stir to combine.
- Add a cold, cubed stick of butter to flour mixture and cut with two knives or pastry cutter until mixture is crumbly and butter pea sized
- Add 1/4 cup Meyer Lemon juice, 3/4 cup Fairlife milk (milk substitute), and 1 cup fresh or frozen blueberries to the flour mixture and stir to combine. The mixture should be crumbly and slightly sticky. The mixture should be easily formed into a ball by kneading together with a hand in a bowl. (If not able to form together add additional 1 TBS milk at a time until desired consistency.)
- Place the ball of dough on a parchment-lined baking pan and flatten it into a 1/2" disk. Cut the disk into 8 wedges and separate to bake.
- Bake in a preheated 400-degree F oven for 20-25 minutes, until golden brown and cooked through.
- Cool slightly on a baking pan or as long as can wait to ice before eating. While cooling makes Meyer lemon icing.
Meyer Lemon Icing
- In a small bowl combine 1 cup powdered sugar and Meyer lemon zest, and stir until combined.
- Add 2 TBS Meyer lemon juice and stir until combined. Add additional 1 TBS Meyer lemon juice at a time until reach desired consistency of icing.
- Drizzle icing onto scones and enjoy!
