Ingredients
- 2 ¼ cups gluten-free all-purpose flour plus more for forming the scones
- 2 teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ⅓ cup cold salted butter, cubed
- ½ cup sugar
- 1 cup frozen wild blueberries
- 1 cold egg
- 3/4 cup buttermilk or 3/4 cup milk with 1/2 lemon juice squeezed in it (I used unsweetened coconut milk)
- 1 teaspoon vanilla extract
Lemon Drizzle
- 1/2 cup powdered sugar
- juice from 1/2 lemon
- zest from 1/2 lemon
In a small bowl, mix together the sugar and lemon juice. Add more sugar if it’s too thin or more lemon juice if you need it to be more thin. Keep the zest aside to garnish the scones at the end.
Instructions
- Preheat your oven to 350F. Line a baking sheet tray with parchment paper and set aside.
- In a mixing bowl, combine the dry ingredients – flour, baking powder and salt. Mix to combine.
- Remove the butter from your refrigerator and quickly cube it up and toss into the flour mixture. Using your fingers, press the butter into the flour (see notes below) until it is small disks or pea sized all covered in flour.
- Using a rubber spatula, add in the sugar and frozen blueberries to the flour and butter mixture.
- Remove your egg and buttermilk from your refrigerator (keeping everything cold is the key to great scones). Mix the egg, buttermilk or milk with lemon and vanilla extrat together in a small bowl or measuring cup. Pour into the flour mixture.
- Working quickly fold with your rubber spatula, until all the flour is incorporated or close to combine. Transfer it to a countertop dusted lightly with flour. Continue to fold for about 8 more turns, using your hands and a little amount of flour to prevent it from sticking to the surface.
- Shape the dough into a large circle about 2 inches thick. Using a sharp knife, cut the circle in half, then cut across that cut to make 4 quarters. Cut the quarters in half to make 8 scones in total.
- Place them on your prepared baking sheet tray. To make them golden on top – whisk 1 egg in a small bowl. Use a pastry brush or your fingers to lightly coat the tops of the scones. Heavy cream, half and half or milk will work too – to create a nice shine on the tops. This part is optional and doesn’t impact the overall flavor of the scones.
- Bake for 18-22 minutes. The scones should be slightly browned on top and cooked through.
- Remove from the oven and let cool on a wire rack. Cool completely before you add the lemon drizzle to the tops. I like to use a small spoon, to spoon the lemon drizzle over the tops, using a back and forth method. Sprinkle with lemon zest and enjoy.
Notes
Keep the butter, frozen blueberries, egg, buttermilk or milk in your refrigerator or freezer until you need them. These ingredients work best if they are left cold.
To press the butter into the flour with your fingers, have your fingers in the flour so they are covered and take a piece or a few at a time and press them between your four fingers and your thumb. Your thumb does most of the work. Work quickly until all the butter cubes are small disks or pea sized covered in flour.
Remember to fold the dough on to it’s self. Don’t break it apart to layer just fold it in half then again and again to create wonderful layers.
- Prep Time: 20
- Cook Time: 22
- Category: baking
- Method: oven
- Cuisine: breakfast