RECIPE: Gluten Free Bisquick Lemon Blueberry Scones

If you followed this blog, you may have noticed that sometimes I share gluten free recipes. When we discovered my daughter had ADHD in 5th grade, I vowed that drugs would be a last resort for us. After doing some research we found that many families saw a lot of success on supplements and diet changes. We quickly saw a huge difference in my daughter’s behavior (as in worse) when she had dyes and chemically laden food-especially dyes. We also noticed that gluten made her spacey and foggy, and also hurt her stomach. We cut out gluten from her weekday meals as best we could, as well as dyes. The supplements helped to keep her focused and calmer during school. She is now entering 8th grade with all A’s with no help from a 504 or IEP. She is doing it on her own and has even made a small circle of friends- which was challenging for her when she was first diagnosed.

She does cheat on gluten at times, but she knows it’s her choice and she suffers the consequences. But she tries to not cheat during the week and insists on no gluten for her school lunches because it makes her day at school easier. So this treat I make on Sundays and freeze for weekday breakfasts to switch it up a little. Bisquick mix makes it easy, and I applaud their effort in accommodating gluten free diets. Their website is lacking in GF recipes using this mix. I hope they can expand their recipe development to support this mainstream product in the future. The fact that we found this GF mix in a little town called Baldwin, Michigan is proof that gluten free is a healthy choice that has found it’s way in every nook and cranny of this country. Until our food supply gets “cleaner”, many people are making gluten-free a lifestyle change to improve their digestive and cognitive issues. Big food companies had better take note.

GF Bisquick Lemon Blueberry Scones

1 cup GF Bisquick Mix
¾ cup whipping cream plus 1 Tbsp. for brushing on top
½ cup fresh blueberries, picked through and rinsed
1 ½ Tbsp. blueberries, mashed in a cup with a fork with 1 tsp. sugar
1 tsp. lemon zest
3 Tbsp. sugar
1 tsp. vanilla extract


Preheat oven to 400˚.

Add the vanilla extract to your mashed up blueberries. Set aside.

In a large bowl, whisk the baking mix with the 3 Tbsp. of sugar and the lemon zest.
Add the whipping cream and mix with a fork until dough forms. 

Add the mashed up blueberries and knead into the wet dough. Finally add the blueberries and knead them in to distribute them evenly.

Line a baking sheet with parchment paper or greased foil.

Transfer the dough to the baking sheet and shape into a 6-7” circle. Cut into 8-12 triangles, gently pulling them away from each other.

Brush the tops with the reserved whipping cream and sprinkle with sugar. Bake for 18-22 minutes, until tops are lightly golden. If some of the triangles grew together during cooking, take a sharp knife to cut them away from each other while warm.

Serve warm.


  1. I didn't think zucchini was allowed in phase 2...though I don't understand why is supposed to be an alkalizing vegetable. This looks like a great recipe...I'm looking forward to trying it.

  2. Carly Scheffer PerezJuly 3, 2015 at 2:21 PM

    I'm so happy I found this recipe again. I made this a couple years ago and it's amazing.

  3. Delicious! I left out the lemon zest and did blackberries instead of blue berries. I literally haven't ate a scone in over 8 years, so my expectations were high. We couldn't stop eating them!


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