Gluten Free Lemon Blueberry Scones
Ingredients
- 2 cups (500 mL) Robin Hood® Gluten Free Flour Blend
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1 tbsp (15 mL) grated lemon zest
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) cold butter, cut into small pieces
- 3/4 cup (175 mL) milk
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) dried blueberries
- Topping:
- 1 tbsp (15 mL) milk
- 1/4 cup (50 mL) natural turbinado sugar
Directions
Step 1:
Preheat oven to 425°F (218°C). Line baking sheet with parchment paper.
Step 2:
Combine flour blend, sugar, baking powder, lemon zest and salt in a large bowl. Cut in butter with pastry blender, 2 knives or your clean fingers until mixture resembles coarse crumbs with some pea size pieces of butter.
Step 3:
Whisk milk, egg and vanilla in a separate large bowl. Add milk mixture to flour mixture. Gather dough into a ball. Add dried blueberries and gently knead mixture together. Do not over mix.
Step 4:
Place dough on a lightly floured surface. Pat into a circle approximately 8” (20 cm) in diameter and 1” (2.5 cm) thick.
Step 5:
Cut dough into 8 slices.
Step 6:
Place dough on prepared baking sheet. Brush tops with milk and sprinkle with sugar.
Step 7:
Bake in preheated oven and bake for 18 to 20 minutes until scones are lightly golden. Place on wire cooling rack. Serve warm or room temperature.