Ingredients
- 2 cups gluten-free 1:1 flour (285g)
- 6 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum omit if your flour already contains it
- 1/2 teaspoon salt
- 1/2 cup butter cold
- 1 egg
- 1/2 cup milk of choice I used unsweetened almond milk
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoons lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon cream or full-fat coconut milk
- 1/2 tablespoon raw organic cane sugar
For the glaze:
- 1 cup + 2 tablespoons powdered sugar
- 1 1/2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, xanthan gum (if using), and salt.
- Grate the butter using a cheese grater and add it in. Use your hands to blend the butter in to the flour mixture until it looks like coarse sand. A pastry cutter works, too.
- In a separate medium bowl, whisk the egg, milk, lemon juice, lemon zest, and vanilla.
- Add the wet ingredients into the dry ingredients and mix. Stir in the blueberries and stir until well mixed.
- Pour the dough onto the pan and shape into a circle about 8 inches wide in diameter (it will be sticky). Use a sharp knife or bench scraper to cut the dough into 8 portions.
- Brush the tops with cream and sprinkle with the cane sugar.
- Refrigerate for at least 15 minutes.
- Once chilled, bake until the edges are deep golden brown and the tops are lightly browned, about 30 to 40 minutes, depending on your oven.
- Remove from oven and let cool completely in the pan.
- Once cooled, whisk together the glaze ingredients and drizzle over the scones.
