Gluten-Free Blueberry Scones
These gluten-free blueberry scones are buttery and soft, with bursts of juicy blueberries and topped generously with a drizzle of the most vibrant, blueberry and lemon icing. The tangy, bright lemon flavor is such a great complimentary flavor to the juicy, sweet blueberries. The perfect color and flavors for a special Spring or Summer breakfast.
Ingredients
For the scones:
- 120 grams almond flour
- 130 grams tapioca flour
- 130 grams dairy free butter
- 1 egg, plus 1 egg yolk
- 50 grams sugar
- 1 cup fresh blueberries
- 1.5 teaspoon baking powder
- 1 teaspoon xanthan gum
For the frosting:
- ½ cup frozen blueberries (to yield approximately 2 teaspoon blueberry juice
- 150 grams powdered sugar
- 1 tablespoon melted dairy free butter
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 325.
- To make the dough, add all the dry ingredients to a large bowl and mix well.
- Add in the butter, and using a fork or pastry blender, work in the butter to the dry ingredients until the butter has broken down to pea size.
- In a small bowl, gently whisk the egg and egg yolk. Add the eggs to the scone batter and mix well. The dough should be holding together at this point.
- Add in the fresh blueberries and mix until evenly dispersed.
- Line a cookie sheet with parchment paper and sprinkle it with tapioca starch. Pour out the dough onto the cookie sheet, and sprinkle with a bit more tapioca flour on top.
- Pat the dough into a circle, about 7-8 inch round. With a very sharp knife, cut a “plus sign” into the dough, creating 4 sections. Now, cut each section into 2 triangles. Think of it as cutting a “plus sign” then an “X” into the dhough. Do not move the individual scones at this point. Since these are grain-free, the dough is too fragile for moving.
- Place in the oven and bake for 20 min.
- While the scones are baking, add your frozen blueberries to a microwave safe bowl and heat for 30-45 seconds until the blueberries are breaking down and releasing their juices. Muddle and strain the blueberries, collecting the juice in a small bowl.
- Add the remaining frosting ingredients to the bowl and whisk until smooth.
- The scones are not quite finished baking yet. At this point, remove the scones from the oven, and very carefully take a knife and run it down the cuts you previously made. Gently separate the scones away from one another. Then bake for another 8 minutes.
- Allow to cool, then generously frost the scones.
- Store in an air-tight container in the refrigerator.