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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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
48 mins
Yield:
Serves 10 (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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).

  • 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.

  • 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.

  • 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.

Source

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

Nutrition Facts

173 calories; fat 4.4g; saturated fat 2.4g; mono fat 1.2g; poly fat 0.3g; protein 2.9g; carbohydrates 31g; fiber 1.7g; cholesterol 28mg; iron 0.6mg; sodium 250mg; calcium 64mg.
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