The BEST Gluten-Free Lemon Blueberry Scones

GF

YOU WILL NEED:

01

? Large Bowl ? Wooden Spoon ? Rubber Spatula ? Whisk ? Parchment lined baking sheets

– ½ cup diced or chopped frozen unsalted butter (Tip: use a grater. It is so much easier!) – 2 cups Gluten Free All Purpose Baking Flour – 1 cup almond flour – 1/3 cup granulated sugar – 2 tablespoons baking powder – ½ tsp salt – 1 egg – 1 cup blueberries – Zest and juice of one lemon – 1 tsp vanilla – 2/3 cup buttermilk – 1 egg + 1 tsp water (egg wash) or 2 tbsp milk

INGREDIENTS

Glaze: – ½ cup powdered sugar – Juice of half a lemon – ½ tsp vanilla

Directions

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.

Spray a parchment lined baking sheet with non-stick baking spray.

Add mixture to the center and form into a circle.

Directions

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.

Serve and enjoy!

DELICIOUS