Glazed Blueberry Scones

Photo: Oxmoor House
Rediscover a delightful morning treat in these gluten-free scones loaded with fresh blueberries and drizzled with a sweet lemon glaze. Instead of wedges, you can also scoop and drop the dough by 1/4 cupfuls onto a parchment-lined baking sheet for easier prep and more crispy browned edges.

Yield:

Serves 10 (serving size: 1 scone)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 48 Minutes

Nutritional Information

Calories 173
Fat 4.4 g
Satfat 2.4 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 31 g
Fiber 1.7 g
Cholesterol 28 mg
Iron 0.6 mg
Sodium 250 mg
Calcium 64 mg

Ingredients

2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup plus 1 tablespoon nonfat buttermilk, divided
1 large egg
1 cup fresh blueberries
White rice flour, for dusting
1/2 cup powdered sugar
1 1/2 teaspoons grated lemon rind

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

3. Combine 1/2 cup buttermilk and egg; stir with a whisk. Add to flour mixture; stir just until moist. Fold in blueberries (do not overmix dough).

4. Turn dough out onto a work surface lightly dusted with white rice flour. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper; cut dough into 10 wedges, cutting into but not through dough.

5. Bake at 400° for 18 minutes or until edges are golden and center is firm. Remove scones from baking sheet to a wire rack; cool on rack 10 minutes.

6. Combine powdered sugar, lemon rind, and 1 tablespoon buttermilk in a small bowl, stirring with a whisk until smooth. Drizzle glaze over scones; let stand 5 minutes. Serve warm.

 

Note:

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

July 2014