Gluten Free Lemon Blueberry Scones Recipes

GLUTEN FREE LEMON BLUEBERRY SCONES [GRAIN FREE + DAIRY FREE]

Steps:

• Preheat your oven to 325 degrees F.
• In a large bowl, add the almond flour, baking soda, salt, cinnamon and lemon zest and stir to combine.
• Make a well in the center of the flour mixture and add the eggs, honey, sugar and lemon juice. Stir the dough with a sturdy spoon until well combined. Fold in blueberries.
• Turn dough out onto a lightly floured sheet of wax paper. Form it into a round disk about 8 - 9 inches in diameter.
• Lightly roll the dough out to 1 inch thickness. Using a sharp knife, cut the dough into 8 'slices'. Move each slice to a baking sheet lined with parchment paper.
• Bake 20 minutes, or until the tops are golden brown. Cool on wire rack.

GLUTEN FREE LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400ºF and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the flour, lemon zest, baking powder, and baking soda until thoroughly mixed.
• Cut the butter into small pieces and add it to the mixing bowl. Using your hands, work the butter into the flour mixture by rubbing it between your palms creating a smearing motion. This works the butter in to create perfectly flaky scones. You want to work quickly to get the butter incorporated within 3-4 minutes so that the heat from your hands doesn't melt it too much. Also be sure and leave visible pieces of butter, (refer to pictures in the post) which creates the flaky texture. When the butter has been incorporated, stir in the blueberries, and set the bowl aside.
• In a separate mixing bowl, combine the honey (lightly warm it first if it's not liquid), egg, 1/4 cup buttermilk, and the vanilla and almond extracts.
• Pour the wet ingredient mixture into the the flour/butter mixture and mix just to combine.
• Using a spatula, scrape the dough onto a lightly floured work surface and pat/roll it into a round about 1 1/2″ deep and 10-12″ diameter. Using a sharp knife, cut the round into 8 triangular pieces and place each triangle on the prepared baking sheet. Brush the tops of the scones with the remaining 2 Tablespoons of buttermilk.
• Bake for 15-18 minutes, or until the scones are puffed up, lightly golden, and just done in the center.
• Let the scones cool for 20 minutes or until room temperature before glazing.
• For the glaze, combine all the glaze ingredients in a small saucepan placed over low heat. Stir as the coconut butter melts, and heat only until all the ingredients have combined together. Remove the pan from the heat and place the glaze in a squeeze bottle to easily make zig zag lines over the scones, or just drizzle the glaze over the scones with a spoon.
• Serve immediately. Leftovers can be frozen and gently reheated.

GLUTEN-FREE LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F
• Whisk all purpose flour, almond flour, granulated sugar, lemon zest, salt, and baking powder in the large bowl.
• Add diced or grated frozen butter and coat with dry mixture.
• Create a well in the dry ingredients and add buttermilk, lemon juice, an egg and vanilla to center.
• Mix into almost incorporated. Add blueberries. Mix gently until incorporated.
• Spray a parchment lined baking sheet with non stick baking spray.
• Add mixture to the center of parchment and form into a circle.
• Using a knife, cut 8 slices, but not all the way through.
• Mix the egg and water for the egg wash. Brush the scone with egg wash using a silicone basting brush.
• Bake for 12-15 minutes or until golden brown
• Remove from oven and let rest for 5-10 mins.
• While resting, make lemon glaze by adding all the glaze ingredients to a bowl and mixing until smooth.
• Drizzle over scones