Finally...Gluten-Free Blueberry Lemon Scones worth making!!! Moist & flavorful!!

Ingredients

• 2 cups Oat Flour (fine‑ground, sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 cup Granulated Sugar
• 1 cup Greek Yogurt (plain, full‑fat for moisture)
• 1 large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted and cooled slightly)
• 1 tablespoon Lemon Zest (freshly grated)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 cup Fresh Blueberries (tossed in a little flour to prevent sinking)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together oat flour, baking powder, baking soda, salt, and sugar until evenly distributed.

   Time: PT3M

3. Add Wet Ingredients

   Create a well in the center of the dry mixture and add Greek yogurt, egg, melted butter, lemon zest, and lemon juice. Stir gently until just combined; the dough will be slightly sticky.

   Time: PT4M

4. Fold in Blueberries

   Toss the blueberries with 1 tablespoon of oat flour, then gently fold them into the dough to keep them from sinking.

   Time: PT2M

5. Shape Scones

   Turn the dough onto a lightly floured surface, pat it into a 1‑inch thick circle, and cut into 8 equal wedges.

   Time: PT4M

6. Bake

   Place the wedges on the prepared baking sheet, leaving a small gap. Bake for 12‑15 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.

   Time: PT15M

   Temperature: 425°F

7. Cool

   Transfer the scones to a cooling rack and let them cool for 5‑10 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g