2 ¼cupsgluten-free all-purpose flourplus more for dusting the work surface
2teaspoongluten-free baking powder
½ cuppowdered sugar
Preheat the oven to 375°. Line a baking sheet with parchment paper
Whisk together the flour, baking powder, and salt in a large bowl.
Using a pastry blender or two butter knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
Stir in the sugar and blueberries.
In a small bowl, beat the egg, buttermilk, and vanilla together.
Pour the buttermilk mixture into the flour mixture and mix well to make a soft dough.
Turn the dough onto a floured surface, and with floured hands, pat it into a rectangle about 10-inches by 6-inches.
Cut the rectangle in half to get two squares. Cut the squares diagonally to get four triangles, then cut each triangle in half for two smaller triangles.
Arrange the scones on the prepared baking sheet. Bake for 25 minutes until they have risen and turned golden brown.
Cool on a wire rack before glazing.
In a small bowl, stir the powdered sugar and lemon juice together until smooth.
Drizzle the glaze over the scones, or spread it on with a spatula.
To substitute buttermilk, for dairy or non-dairy milk with a tablespoon of lemon juice stirred into it. Allow it to sit for a few minutes until it looks curdled before using it. Because gluten-free flour blends tend to be finer than wheat flour, they pack differently. So it's important to spoon the flour into your measuring cup rather than scoop it directly.When using gluten-free flour blends, it's ok and even beneficial to really mix well. This will give the batter more rise. For the flakiest scones, butter, eggs, milk, and blueberries should be cold, so keep them in the fridge until you are ready to use them.Handle the dough as little as possible to avoid warming it. If the scones go into the oven cold they will keep their shape instead of spreading.Don't be alarmed if your dough is quite sticky. Gluten-free flour behaves differently, so you will need extra flour for your work surface and hands when patting out, shaping, and cutting the dough.Be sure to use gluten-free baking powder if you need the scones to be gluten-free. (Not all baking powder brands are gluten-free).