Gluten Free Baking: Blueberry Lemon Scone Family Recipe
This is one of our family’s favorite gluten free baking recipes. Dry Ingredients:
- 3 cups of My Sister’s Kitchen gluten free “all purpose” flour blend
- ¾ tsp xanthan gum
- 2 tablespoons baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup cold butter, cut in
- ¾ cup buttermilk (or milk + 1 tablespoon lemon juice, let sit for five minutes)
- 2 eggs
- 4 tablespoons honey or sweetener of choice
- 1 tablespoon lemon zest
- 1 cup blueberries, frozen
Instructions: Mix the dry mix together in a bowl. Make a well in the center and cut in the butter, mix to incorporate. Fold in the buttermilk, 2 eggs, sweetener, and lemon zest—do not overmix! Fold in the blueberries. On gluten free floured parchment paper, carefully fold the dough over itself 2-3 times, then form into a round about seven inches in diameter and two inches thick (feel free to leave the edges tapered). Wet a knife with hot water and cut the dough into pieces like a pie. Place the triangules on a parchment-lined baking sheet and bake 15-20 minutes at 400 degrees.
If freezing, flash freeze on parchment paper for 30 minutes and then transfer to a freezer bag.
