Gluten-Free Lemon Blueberry Scones
These are simply the best, even if you are not celiac or don’t need to avoid gluten. The lemon only accentuates the natural blueberry flavor and the glaze adds the perfect touch.
– frozen unsalted butter – Gluten Free All Purpose Baking Flour – almond flour – granulated sugar – baking powder – salt – egg – blueberries – Zest and juice of one lemon – vanilla – buttermilk – egg
Here's what you'll need
Whisk GF all-purpose flour, almond flour, granulated sugar, lemon zest, salt, and baking powder. Add diced frozen butter and coat with dry mixture.
Create a well and add butter, milk, an egg and vanilla.
Mix until almost incorporated. Add blueberries. Mix gently until incorporated.
– Using a knife or bench scraper, cut 8 slices, but not all the way through. Brush with eggwash or milk - Bake in 400 degree F oven for 12-15 mins or until golden brown.
– Remove from oven and let rest for 5-10 mins. – Make the lemon glaze. Add all the glaze ingredients to a bowl and mix until smooth. Drizzle over scones.