Food Faith Fitness · by Taylor Kiser★ 5.0 (3)
Gluten-Free Scones With Blueberries
NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 7%
CARBS 66G78% OF CAL
1G FIBER29G OTHER36G TOTAL SUGAR
FAT 7G19% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, buttery scones studded with blueberries and finished with a light glaze. A classic breakfast or brunch treat with bright fruity flavor.
mainamericanbaked good🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups gluten-free 1:1 flour ((285g))
- 6 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum (omit if your flour already contains it)
- 1/2 teaspoon salt
- 1/2 cup butter (cold)
- 1 egg
- 1/2 cup milk of choice (I used unsweetened almond milk)
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoons lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon cream (or full-fat coconut milk)
- 1/2 tablespoon raw organic cane sugar
- 1 cup + 2 tablespoons powdered sugar
At a glance
PER SERVING · TIME 65M
CAL 17%·PRO 7%
CARBS 66G78% OF CAL
1G FIBER29G OTHER36G TOTAL SUGAR
FAT 7G19% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 222mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 33mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.