Gluten-free lemon blueberry scones
Ingredients
- 2 cups Bobs red mill gluten-free 1:1 baking flour
- 3 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- Pinch of salt
- 4 tablespoon Cold butter cut
- ¾ cup Heavy cream
- 1 Egg
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400 degrees and line your baking sheet with parchment paper.
- In a bowl, add your flour, sugar, baking powder, and pinch of salt. Whisk all of these ingredients together until they're fully blended.
- Cut your butter up into pieces and add it into the flour. I used my pastry blender to make sure the butter was fully incorporated into the flour.
- In a measuring cup or a small bowl, add the heavy cream, egg, and vanilla extract. Whisk up this mixture too and add it to your flour.
- On the side, coat about 1 ½ cups of fresh blueberries in 1tbs of flour
- Add in the blueberries. Use a wooden spoon to mix this all together and form a ball with the dough. Really work it between your hands to make a ball then flatten it into a 8 inch disc.
- Cut the dough into six pieces and top with sugar (sugar is optional) Bake for 22 minutes until the scones are golden brown.
- Enjoy the scones nice and hot!
Video
Notes
Make sure the gluten-free flour is 1:1 so you don't need to change the measurements!