Lemon Blueberry Scones


8 Scones


Scones are best enjoyed fresh or eaten within the day.


Earl or Lady Grey Tea

Additions & Substitutions

2 – 3 drops Young Living Lemon essential oil (optional)


2 cups GF All Purpose Flour
1/2 cup organic sugar
1 Tblsp. Baking powder
1 Tblsp lemon zest
1/4 tsp Koher salt
1/2 cup cold butter, cut into small pieces
3/4  cup milk (I prefer Kefir) or your Favorite substitute
1 egg (at room temperature)
1 tsp vanilla extract
1 cup Blueberries (fresh or dried)


Preheat oven to 425 degrees.

Combine flour, sugar, baking powder, lemon zest and salt in a large bowl.

Cut in butter with a pastry blender, or 2 knifes or your clean fingers until mixture resembles coarse crumbs with some pea size pieces of butter.

Whisk milk (kefir), egg and vanilla in a separate bowl. Add milk mixture to flour mixture.  Gather dough into a bowl.  Take one cup of blueberries add a tablespoon of GF flour sprinkle over the berries so they will not stick together.  Add the berries and gently kneed together.  Do not over mix.

Place dough on a lightly floured surface.  Pat into a 8”circle in diameter and 1” thick.  Cut dough into 8 slices.

Place dough on a prepared baking sheet covered with parchment paper.

Brush slices with milk and essential Lemon oil (optional)mixture.

Sprinkle scones with a little sugar.

Bake in a preheated oven 15 to 20 minutes until golden brown.

Take out of oven . 

Cool 5 minutes. 

Serve and Enjoy.