Gluten Free Blueberry Scones
Prep time: 15 min. | Cook time: 25 min. | Servings: 8-10
For blueberry scones:
2 cups of 1-to-1 gluten free flour
1 tbsp of baking powder
2 tbsp of granulated sugar
1 tsp of salt
6 tbsp of unsalted butter - diced
1 cup of fresh organic blueberries
1 cup of heavy cream
For lemon glaze:
1/4 cup of fresh lemon juice
1 cup of confectioners sugar
1/4 stick of room temperature unsalted butter
1/4 package of room temperature cream cheese
Preheat oven to 400 degrees, and prepare a baking sheet with parchment paper.
Using a large bowl, sift together flour, baking powder, sugar and salt.
Using a pastry blender or a fork, cut butter into the dry ingredients until there are no visible chunks of butter.
Fold in the blueberries and heavy cream until dough forms into a sticky ball.
Sprinkle flour on a clean surface and knead the dough lightly (about 4 folds) until its no longer sticky on the outside.
Lightly roll out the dough to a circle (or desired shape) and cut into 8 - 10 triangles.
Place triangle scones onto prepared baking sheet.
Using a pastry brush, lightly brush scones with heavy cream then sprinkle granulated sugar on top.
Bake for 15-20 minutes or until golden brown.
For the lemon glaze:
In a bowl whisk together butter and cream cheese until well combined.
Gradually add confectioners sugar and lemon juice, whisk until creamy.
Drizzle over warm scones and serve.