Description
These delicious gluten free scones are easy to make and will add a little something special to your next brunch!
Ingredients
Scale
For the Dry Ingredients:
- 2 cups all-purpose gluten free flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
For the Wet Ingredients:
- 1/4 cup organic butter, unsalted
- 1/3 cup pure maple syrup
- 1 egg yolk, beaten
- 1/4 cup non-dairy milk
For the Add-Ins:
- 1 cup blueberries, frozen
- 1 Tbsp. lemon zest
For the Glaze (optional):
- 1/4 cup powdered sugar
- 1/4 tsp. pure vanilla
- 1 tsp. pure maple syrup
- 1 1/2 tsp. non-dairy milk
- 1 tsp. lemon juice
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large mixing bowl, mix together the dry ingredients with a whisk to combine well.
- Cut the butter into quarter inch slices. Add the butter to the flour mixture. With a pastry cutter or two forks, cut the butter into the flour until you see small pebbles of butter.
- In a separate bowl, mix together all of the wet ingredients.
- Make a well in the middle of the flour. Pour the wet ingredients into the well and mix it all together with a fork until combined.
- Lightly flour your countertop or another work surface.
- Add the blueberries and the lemon zest to the scone mixture and fold them in gently.
- Form the dough into a ball with your hands. You may need to form 2 smaller balls and combine them together. Press the dough into a circle about 8 inches in diameter and about an inch and half high.
- Using a large knife, cut the circle into 8 pie shaped wedges. Place the scones on an ungreased baking sheet. Brush each of the scones with just a little bit of milk.
- Bake the scones for 12-15 minutes. Once they are done cooking, transfer them to a wire rack and let them cool for about 10 minutes.
Notes
- This scone recipe is a great base for many other combinations you could make. Try some dried cranberries and orange zest instead. Apricots and white chocolate are also yummy. Add nuts, seasoning or whatever else sounds delicious to you.
- It’s important to use frozen fruit if using real fruit. It will make the dough a little more moist than using dried fruit. Work quickly to fold in the fruit and form the scones.