Gluten-Free Lemon Blueberry Scones

Happy weekend everyone!! Do you have anything special planned? In case you missed it, I shared my Spring inspired floral tablescape and brunch buffet menu, yesterday on the blog. Such a delicious way to get the weekend started! If you happened to have caught that post, you might have noticed these Gluten-free Lemon Blueberry Scones in some of my photos. I assure you they’re every bit as delicious as they look and definitely worth whipping up a batch this weekend. I promise your guests will thank you! I made a gluten-free batch as well as a gluten and dairy-free batch for the lactose intolerant set. Scroll down for both recipes. Nom nom.

2 cups 1 to 1 Gluten-free flour (I used this one)

1/2 tsp. Sea salt

1 Tbsp. Baking powder

1 tsp. Baking soda

1 tsp. Vanilla extract

1/2 Cup sour cream

1/2 Cup Butter (frozen and grated)

2 to 4 Tablespoons honey

1 Egg

Juice of 1 and 1/2 Lemon

Rind of 1 and 1/2 lemon (finely grated)

3/4 cup fresh or frozen blueberries (I used frozen)

**Use organic ingredients where possible

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Sift the flour and add in the sea salt, baking powder and baking soda. Fold in the frozen grated butter and combine thoroughly using a whisk or a wooden spoon. In a separate bowl, lightly beat the egg. Whisk in the honey, vanilla, lemon juice, lemon rind and sour cream and mix evenly.

Combine the wet ingredients with the dry ingredients. Fold in the blueberries and shape the batter into a round and flat pancake shape about 1/2 inch in height. Place in the pre-heated oven and bake for 35 to 45 minutes or until lightly browned on top. Be sure to keep an extra eye out when baking with gluten-free flours as the ingredients tend to be fickle and cook at their own pace. I typically take my scones out of the oven around the 35 minute mark, slice into pie shaped wedges and return to the oven for about 5 minutes until the edges are crisp and a toothpick comes out clean. Serve immediately, or store in an air tight container and consume within 5 days.

2 cups 1 to 1 Gluten-free flour (I used this one)

1/2 tsp. Sea salt

1 Tbsp. Baking powder

1 tsp. Vanilla extract

1 Cup coconut cream (drain out the liquid)

3/4 cup Almond Milk

2 to 4 Tablespoons honey

1 Egg

Juice of 1 and 1/2 Lemon

Rind of 1 and 1/2 lemon (finely grated)

3/4 cup fresh or frozen blueberries (I used frozen)

**Use organic ingredients where possible

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Sift the flour and add in the sea salt, baking powder and baking soda. In a separate bowl, lightly beat the egg. Whisk in the honey, vanilla, lemon juice, lemon rind, almond milk and coconut cream and mix evenly.

Combine the wet ingredients with the dry ingredients. Fold in the blueberries and shape the batter into a round and flat pancake shape about 1/2 inch in height. Place in the pre-heated oven and bake for 35 to 45 minutes or until lightly browned on top. Be sure to keep an extra eye out when baking with gluten-free flours as the ingredients tend to be fickle and cook at their own pace. I typically take my scones out of the oven around the 35 minute mark, slice into pie shaped wedges and return to the oven for about 5 minutes until the edges are crisp and a toothpick comes out clean. Serve immediately, or store in an air tight container and consume within 5 days.

Will you be baking anything special this weekend? Please send me your recipes. Also, let me know what you think of these gluten-free lemon blueberry scones. Do you prefer the gluten and dairy free version or just the gluten-free? Wishing you and your loved one a very Happy Easter and Passover holiday!

Photos by Mo Summers.

Thank you so much for reading.

xoxo,

Lisa

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