step 1

In a large liquid measuring cup, add apple cider vinegar and enough milk to measure ½ cup. Stir and let sit for 5 to 10 minutes to allow the milk to curdle.

step 2

Using a cheese grater with large holes, grate the butter onto a small plate. Place in the freezer.

step 3

In a medium bowl, whisk together the gluten free 1:1 flour, sugar, salt, baking soda, and baking powder. Set aside.

step 4

In the liquid measuring cup with the milk and apple cider vinegar, add the Greek yogurt, egg, and vanilla extract. Whisk with a fork until combined.

step 5

Remove the butter from the freezer and add it to the dry ingredients. Add the lemon zest and mix with a fork until incorporated. Add the wet ingredients and stir until everything is moistened and combined. Gently fold in the blueberries.

step 6

Cover the bowl with plastic wrap and refrigerate for 15 minutes. Do not skip this step!

step 7

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

step 8

Using a large #20 scoop, scoop the dough onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops of the scones with milk and sprinkle with turbinado sugar.

step 9

Bake for 18 to 22 minutes or until the tops and edges are golden brown. Remove from the oven and let cool on baking sheet for 5 minutes before serving.