Scones are one of my favorite things to eat for brunch but they always seem so intimidating!! I've finally found a fail proof recipe that turns out perfect every time. I made these for my most recent Brunch Board Workshop and everyone raved over how yummy they are!! They're moist and tender, sweet and tart. Basically, you need to make them!
Gluten Free Lemon Blueberry Scones
1/2 cup butter, cubed
3 cups all-purpose flour ( GF or regular )
1/3 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
3/4 cup buttermilk (make buttermilk by adding 1 tbsp white vinegar to the milk and sit for 2 min.)
2 large eggs, beaten
1 cup blueberries
2 tablespoons milk
1 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1 tablespoon milk or water
Pre-heat oven to 425°F and line a baking sheet with parchment paper.
Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk and let stand 5-10 minutes in the refrigerator to keep cold.
In a large bowl add flour, sugar, baking powder, salt, and lemon zest, stir to combine the ingredients. Cut in the butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
Add in the buttermilk and the eggs and stir until a soft dough forms. You can whisk the egg right in the buttermilk. Do not over mix!! The dough will be a little sticky. Carefully stir in the blueberries.
Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times.
With your hands, form a dough round that is about 7" in diameter and 2" thick. Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown.
Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over scones. Store leftover in an air-tight container.