Gluten Free Blueberry Scones


Scones are an English thing really, maybe not so popular with Maltese but I just bought some fresh blueberries and the first thing I thought of was either muffins or scones …

Cate’s recipe that I found and have tried, has bits of slightly frozen cream cheese in the batter. It gives the scones a lovely moist taste and texture since usually Gluten Free cakes and biscuits tend to be a bit ‘dry’.  She also used different flours and I did the same, but I would imagine that you will get a similar result if you use a Gluten Free All Purpose Flour Mix.  Also the lemon glaze tastes so delicious on top!

So here is the recipe I have tried …

You need …

1 cup + 3 tbsp rice flour
1/2 cup sorghum flour
1/2 cup potato starch
3 tbsp sugar, plus extra for dusting
1 tbsp baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1 tsp vanilla
5 tbsp (71g) butter, cut into small pieces
1/2 cup milk
2 eggs, lightly beaten
1/2 cup fresh blueberries
113 g cream cheese, cut into little pieces and freeze for 20 minutes

Start by preheating oven to 200 degrees C. Line baking sheet with parchment paper.

Now combine the rice flour, sorghum flour, potato starch, (or your All Purpose Flour) with the sugar, baking powder, xanthan gum (if you are using a GF All Purpose Flour Mix, check if it already contains Xantham Gum, which in that case omit from the recipe) and salt in a large bowl. Add the butter and combine with the flours till it comes like breadcrumbs. Add the eggs, milk and vanilla and mix until thoroughly combined. Carefully fold in the blueberries and cream cheese pieces.

Use lightly floured hands and a lightly floured surface to pat out the dough into a large rectangle. Cut into triangles.

Turn the oven down to 120 deg C. Place dough on prepared baking sheet and sprinkle with sugar.  Place in the oven and bake until golden.  Whilst still warm (not hot!) drizzle with the lemon glaze.  Recipe below.

Lemon Glaze

1 cup icing sugar
2 tbsp fresh lemon juice
Lemon zest

Put the icing sugar in a small bowl, add the fresh lemon juice and zest and whisk until combined.  Drizzle over the scones whilst still warm so the glaze will harden.


Senza G – Living without Gluten

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