Lemon Blueberry Scones

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 1/4 cup Granulated Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 6 tablespoons Cold Unsalted Butter
• 2 teaspoons Lemon Zest
• 1 cup Fresh Blueberries
• 1 Eggs
• 1/2 cup Almond Milk
• 2 tablespoons Lemon Juice
• 1 cup Powdered Sugar
• 1/2 teaspoon Vanilla Extract

Instructions

1. 1

   Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Step 2: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

3. 3

   Step 3: Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.

4. 4

   Step 4: Stir in the lemon zest and blueberries.

5. 5

   Step 5: In a separate small bowl, whisk together the egg, almond milk, and 1 tablespoon of lemon juice.

6. 6

   Step 6: Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.

7. 7

   Step 7: Turn the dough out onto a lightly floured surface (use gluten-free flour). Gently pat the dough into a 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut the dough into 6-8 wedges (scones).

8. 8

   Step 8: Place the scones onto the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

9. 9

   Step 9: While the scones are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, the remaining 1 tablespoon of lemon juice, and vanilla extract until smooth.

10. 10

    Step 10: Let the scones cool slightly on the baking sheet before transferring them to a wire rack. Drizzle the glaze over the warm scones and let it set before serving.