Gluten-free bakes that rise and shine.
Scones that transport you to a cozy café in England. Biscuits that take you right back to grandma’s kitchen. And all of it gluten-free! Gluten-Free Scone & Biscuit Baking Mix.
Our Gluten Free Scone & Biscuit Baking Mix is handcrafted with our gluten-free flour blend that yields an unexpectedly light and tender bake.
These Classic Blueberry Lemon Scones are made with fresh-picked berries, and pack a punch of tanginess from the combination of lemon and buttermilk.
With our Gluten-Free Scone & Biscuit Mix Its easy to make these Classic Blueberry Lemon Scones:
- Pour bag in mixer
- Add butter
- Add remaining ingredients. Gently fold in blueberries.
- Beat well. Let batter rest for 5 minutes and beat again.
- Roll out into disk. Refrigerate for 5 minutes.
- Cut into 8 triangles.
- Bake at 350 for 18-20 minutes.
Convert these Gluten-Free Scones to meet your speciality diet needs:
To make VEGAN or DAIRY FREE:
- Swap out buttermilk with unsweetened oat, coconut or almond milk
- Swap out butter with canola oil or vegan butter (Country Crock Olive Oil Sticks).
- In place of the eggs, add 1 tsp. soda to the batter with 1 T. vinegar on top of it
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Gluten Free Blueberry Lemon Scone
These Classic Blueberry Lemon Scones are made with fresh-picked berries, and a punch of tanginess from the combination of lemon and buttermilk.
Gluten Free Scone Baking Mix
½ c. butter (cold & diced)
½ c. buttermilk, sour cream, or cream
2 T. lemon juice
1 T. lemon zest
1 tsp. vanilla
½ tsp. lemon extract
1 c. blueberries
Pre-heat oven to 375 degrees.
Place bag of mix in bowl or mixer with paddle attachment.
Add in additional ingredients.
Cover and let batter rest 5 minutes to hydrate flour. Re-mix batter.
Make round disk and cut into 8 triangles. Place on parchment lined baking sheet. Brush tops with cream and sprinkle with course sanding sugar.
Bake at 350 degrees for 23-25 minutes.
- I prefer to use buttermilk as it yields a light, tender crumb. If you don't have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add milk up to make it 1 c.
- Use fresh or frozen berries. Be sure to toss them first in a bit of the baking mix or gluten-free flour.
- If time allows let batter rest longer. Hydrating the gluten free flour is an important step in gluten free baking to help eliminate grittiness. You can even make the batter ahead of time and place in the fridge and scoop batter when needed.