• Preparation Time 15 minutes
  • Baking Time 18-20 minutes
  • Makes 8 scones
  • Freezing Not Recommended

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Ingredients

  • 2 cups Robin Hood® Gluten Free Flour Blend
  • ½ cup granulated sugar
  • 1 tbsp baking powder
  • 1 tbsp grated lemon zest
  • ¼ tsp salt
  • ½ cup cold butter, cut into small pieces
  • ¾ cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup dried blueberries
  • Topping
  • 1 tbsp milk
  • ¼ cup SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: 8 scones

Directions

Serving Size: 8 scones

  • Preheat oven to 425°F (218°C). Line baking sheet with parchment paper.
  • Combine flour blend, sugar, baking powder, lemon zest and salt in a large bowl. Cut in butter with pastry blender, 2 knives or your clean fingers until mixture resembles coarse crumbs with some pea size pieces of butter.
  • Whisk milk, egg and vanilla in a separate large bowl. Add milk mixture to flour mixture. Gather dough into a ball. Add dried blueberries and gently knead mixture together. Do not over mix.
  • Place dough on a lightly floured surface.  Pat into a circle approximately 8” (20 cm) in diameter and 1” (2.5 cm) thick.
  • Cut dough into 8 slices.
  • Place dough on prepared baking sheet. Brush tops with milk and sprinkle with sugar.
  • Bake in preheated oven and bake for 18 to 20 minutes until scones are lightly golden.  Place on wire cooling rack. Serve warm or room temperature.

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