Ingredients

The following ingredients have 8 Servings
  • 2 Cups Gluten Free 1:1 Flour ((285g))
  • 6 Tbsp Sugar
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Xantham gum ((omit if our flour already has it))
  • 1/2 tsp Salt
  • 1/2 Cup Butter, (cold (or dairy free butter))
  • 1 Egg
  • 1/2 Cup Milk of choice ((I used unsweetened almond milk))
  • 1 1/2 Tbsp Fresh lemon juice
  • 1 Tbsp Lemon zest
  • 1/2 tsp Vanilla
  • 1 Cup Fresh blueberries
  • 1 Tbsp Cream ((or full fat coconut milk))
  • 1/2 Tbsp Raw Organic Cane Sugar
  • 1 Cup + 2 Tbsp Powdered sugar
  • 1 1/2 Tbsp Fresh lemon juice

Instruction

  • Heat your oven to 400 degrees and line a baking sheet with parchment paper.
  • In a large bowl, whisk the flour, sugar, baking powder,xantham gum (if using)and salt.
  • Grate the butter using a cheese grater and add it in. Use your hands to blend the butter in to the flour mixture until it looks like coarse sand. A pastry cutter works too.
  • In a separate medium bowl, whisk the egg, milk, lemon juice, lemon zest and vanilla.
  • Add the wet ingredients into the dry ingredients and mix. Stir in the blueberries and stir until well mixed.
  • Pour the dough onto the pan and shape into a circle about 8 inches in diameter (it will be sticky.) Use a sharp knife or bench scraper to cut the scones into 8.
  • Brush the tops with cream and sprinkle with the cane sugar
  • Refrigerate for at least 15 minutes.
  • Once chilled, bake until the edges are deep golden brown and the tops are light browned, about 30-40 minutes, depending on your oven.
  • Let cool completely on the pan.
  • Once cooled, whisk together the glaze ingredients and drizzle on the scones.
  • DEVOUR!