Lemon Blueberry Scones


  • 1 lemon, zested
  • 2 cups gluten free all-purpose flour
  • 2 teaspoons baking powder
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon salt
  • 6 Tablespoons cold butter
  • 1/2 cup frozen blueberries
  • 1/4 cup almond milk
  • 2 large eggs


  1. Preheat the oven to 425 F. Zest the lemon.
  2. Combine the gluten free flour, maple syrup, salt, and lemon zest in a bowl and stir until combined.
  3. Grate the butter into the flour mix and stir until it is well incorporated. 
  4. Add the frozen blueberries to the flour and stir to combine.
  5. In a seperate bowl, mix together the eggs and milk, then pour into the flour mixture and combine. Mix together until it forms a dough.
  6. Press the dough out into a flat circle and cut into 8 wedges.
  7. Bake the scones in the preheated 425 F oven for 15-17 minutes or until they are golden brown. Transfer the scones to wire rack to cool.