Prep time: 15 min.  | Cook time: 25 min. | Servings: 8-10

IngredientS

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

Instructions

1. Preheat oven to 400 degrees, and prepare a baking sheet with parchment paper.

2. Using a large bowl, sift together flour, baking powder, sugar and salt.

3. Using a pastry blender or a fork, cut butter into the dry ingredients until there are no visible chunks of butter.

4. Fold in the blueberries and heavy cream until dough forms into a sticky ball.

5. Sprinkle flour on a clean surface and knead the dough lightly (about 4 folds) until its no longer sticky on the outside.

6. Lightly roll out the dough to a circle (or desired shape) and cut into 8 - 10 triangles.

7. Place triangle scones onto prepared baking sheet.

8. Using a pastry brush, lightly brush scones with heavy cream then sprinkle granulated sugar on top.

9. Bake for 15-20 minutes or until golden brown.

For the lemon glaze:

1. In a bowl whisk together butter and cream cheese until well combined.

2. Gradually add confectioners sugar and lemon juice, whisk until creamy.

3. Drizzle over warm scones and serve.

A visual guide, with photos by cayla torres