|Gluten Free Lemon Blueberry Scones|
These Blueberry Scones with their brightly flavored lemon glaze bring a final taste of summer before the cool winds of Autumn blow us all towards the direction of the pumpkin or apple pie spices. You'll just love the way the big sweet blueberries play in your mouth against the crunchy tart lemon glaze.
And gluten free Bisquick makes it easy to throw these scones together quickly. And if you're one of my friends overseas that can't get their hands on the stuff you can always follow the recipe I posted a few months ago for Self Rising Flour.
The basic scone recipe can be customized with almost anything you want to throw in. Or the scones can be done in savory versions by omitting the sugar and stirring in ingredients like prosciutto, Parmesan or herbs.
Blueberry Scones with Lemon Glaze
Prep time: 15 min
Cook time: 14-16 min
- 1 cup of blueberries (rinsed drained)
- 3 eggs
- 2/3 cup heavy cream
- 2 cups gluten free self rising flour (or gluten free bisquick) & 1 tbsp divided
- 1/3 cup sugar
- 6 tbsp. cold diced butter
Ingredients For The Glaze
- ¾ of a cup of confectioner's sugar
- 1 - 2 tbsp freshly squeezed lemon juice
- ½ tsp lemon zest
- Preheat the oven to 425°F (or 218 °C)
- Stir the blueberries together with 1 tablespoon of gluten free flour.
- In a medium bowl whisk together the eggs and heavy cream.
- In a large bowl stir together the self rising flour and sugar then cut the butter into the into the flour until you have a texture resembling coarse crumbs.
- Using a rubber spatula stir the wet ingredients into the dry ingredients until the scone dough is almost combined. Then gently stir in the berries until they’re evenly dispersed throughout the dough.
- Lightly dust the surface of your table or a wooden cutting board with a little more flour and turn the dough out onto your work surface. Use your floured hands to pat it into a disc about an inch high and 8-9 inches in diameter then using a large chef’s knife cut it into eight equal slices.
- Use a spatula or even the edge of your chef’s knife to transfer the wedges onto a silicone mat or parchment lined baking sheet and bake them for 14-16 minutes or until they’re golden brown around the edges.
- Let them cool on the pan for 1 or 2 minutes then transfer them to a cooling rack to cool completely.
- To make the lemon glaze combine ¾ of a cup of confectioner’s sugar with the zest of a lemon and about a tablespoon of the juice. And stir it together until you have a consistency you can drizzle. Load it into a plastic bag and snip off a tiny corner to make a homemade piping bag to drizzle the glaze.
- When the scones are cool drizzle the glaze. When the glaze is dry they’re ready to serve.
Notes: You could use half and half or milk but the level of decadence won’t be quite the same.