Gluten-Free Lemon Blueberry Scones

Hi Bakers! I love a good scone and piping hot ones are even better! Lightly sweet and buttery, studded with blueberries and a touch of lemon. YUM! These scones are the perfect addition to any morning. They will convince you that gluten-free can be delicious! Make these often like I do and always have a tasty treat to enjoy with your coffee. Enjoy! -Carolyn

Gluten-Free Lemon Blueberry Scones 

Adapted from the Joy of Cooking Recipe for Biscuits

DRY

2 cups Cup4Cup Multipurpose Flour

1/2 cup blanched almond flour or oat flour

1 teaspoon Koda Farms Sweet Rice flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons granulated sugar

1/2 cup cold butter cut into chunks

2 teaspoons Lemon zest

WET

1 large egg

2 tablespoons unsweetened applesauce

1/2 cup buttermilk

1/4 cup fresh lemon juice

1/2 cup blueberries

Optional: cream or egg wash for brushing the tops 

Preheat oven to 400F and place rack in the middle position.

In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and sugar. Add cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Stir in lemon zest. Place the mixture in the refrigerator.

In a medium-sized bowl, whisk the wet ingredients together. Add the wet ingredients to dry and stir until almost combined. Add blueberries and continue stirring until just mixed. The dough will be very soft but can be shaped with a bit of care. Scrape the dough out onto a lightly floured counter and pat it into a large circle. The height of dough should be about 3/4 inches tall. Cut the circle into 8 wedge-shaped pieces. Place scones on a cookie sheet and brush with egg wash or cream and sprinkle with sugar if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack and enjoy:)  

For sweeter scones and a more robust lemon flavor, you can drizzle a glaze of 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, and enough powdered sugar to make a thick drizzle of glaze. I recommend doing this right before serving since gluten-free bakes can get soggy with this type of topping.