Rustic Blueberry Lemon Scones & a Gluten-Free Blogger’s Brunch

Simply Sugar and Gluten Free

Ready in: 45 minutes
Servings: 6
Vegetarian
Gluten Free

Ingredients

  • ½ cup (46 g) almond flour
    Gluten Free;Health Foods
  • 2 ¼ teaspoons (12 g) baking powder
    Baking
  • ¾ to 1 cup fresh blueberries
    Produce
  • 1 cup (154 g) brown rice flour
    Gluten Free;Health Foods;Baking
  • 4 tablespoons (56 g) unsalted butter, diced and chilled OR 1/4 cup Spectrum Organic Vegetable Shortening, chilled
    Milk, Eggs, Other Dairy
  • 1/4 cup heavy cream or Mimic Cream
    Milk, Eggs, Other Dairy
  • 1 egg whisked with 1 tablespoon water for egg wash
    Milk, Eggs, Other Dairy
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 1 tablespoon honey or agave
    Nut butters, Jams, and Honey;Health Foods
  • ¼ teaspoon kosher salt
    Spices and Seasonings
  • 1 tablespoon fresh squeezed lemon juice
    Produce
  • 1 teaspoon lemon zest
    Produce
  • 1 – 2 tablespoons palm sugar
    Baking
  • ¼ cup (43 g) potato starch
    Baking
  • ½ cup (75 g) sweet rice flour
    Gluten Free;Health Foods;Baking
  • ¼ teaspoon xanthan gum
    Gluten Free;Health Foods;Baking

Steps

  • Preheat oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper.Sift together the brown rice flour, sweet rice flour, almond flour, potato starch, baking powder, xanthan gum, and kosher salt.
  • Whisk until mixture is uniform. Sprinkle butter over flour mixture and use your hands to cut the butter into the flour until a coarse meal has formed. Form a well in the middle of the dry ingredients.Lightly beat eggs and pour into the well.
  • Add most of the heavy cream, lemon juice, and lemon zest. Use a fork to mix the liquid ingredients together, then start to incorporate the liquid into the dry ingredients starting in the middle and working your way out. When the batter is nearly cohesive, fold in the blueberries and add the remaining cream if necessary. The dough should be soft but not wet and sticky.Gather up the dough and move to your lined baking sheet. Form a 9 inch long by three inch wide log of dough. Use a ruler to cut into 3 inch lengths, then cut each piece at an angle so you have 6 triangle scones. Separate from each other with a spatula.
  • Brush lightly with egg wash and sprinkle with palm sugar.
  • Bake for 18 – 20 minutes until scone are golden brown. Cool on a baking rack. These scones are best the day they are made. Wrap and freeze any leftovers for a delicious, gluten-free bread pudding.

Nutrition

  • Calories: 384.3  cal  (19.21%)
  • Fat: 18.52  g  (28.49%)
  • Saturated Fat: 8.37  g  (52.33%)
  • Carbohydrates: 48.15  g  (16.05%)
  • Sugar: 8.38  g  (9.31%)
  • Cholesterol: 131.24  mg  (43.75%)
  • Sodium: 224.5  mg  (9.76%)
  • Protein: 8.46  g  (16.92%)
  • Manganese: 1.28  mg  (64.19%)
  • Phosphorus: 311.43  mg  (31.14%)
  • Vitamin B6: 0.36  mg  (17.91%)
  • Selenium: 10.22  µg  (14.6%)
  • Calcium: 136.82  mg  (13.68%)
  • Fiber: 3.35  g  (13.4%)
  • Potassium: 422.89  mg  (12.08%)
  • Vitamin B3: 2.32  mg  (11.57%)
  • Vitamin B1: 0.17  mg  (11.21%)
  • Magnesium: 43.77  mg  (10.94%)
  • Vitamin A: 530.98  IU  (10.62%)
  • Vitamin B5: 1.01  mg  (10.12%)
  • Vitamin B2: 0.17  mg  (10.02%)
  • Iron: 1.64  mg  (9.11%)
  • Zinc: 1.19  mg  (7.94%)
  • Vitamin E: 1.05  mg  (6.98%)
  • Copper: 0.12  mg  (6.09%)
  • Folate: 21.13  µg  (5.28%)
  • Vitamin D: 0.73  µg  (4.89%)
  • Vitamin B12: 0.27  µg  (4.45%)
  • Vitamin K: 4.62  µg  (4.4%)
  • Vitamin C: 3.54  mg  (4.29%)

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