Blueberry Scones

By weavincanuck

Ingredients

• 2 C (280g) Cup 4 Cup Gluten Free Flour
• 1/3 C (67g) granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 C (1 stick) unsalted butter -- frozen
• 1/2 C lowfat plain yogurt (strained) or Greek plain yogurt or sour cream
• 1 large egg
• Zest from one lemon
• 5 ounces fresh or frozen blueberries (if using frozen, leave them in the freezer until you are ready to use them)
• Additional 1T of sugar for sprinkling on top of the scones

Details

Servings 1
Adapted from gfinorlando.com

Preparation

Step 1

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

In a large bowl, whisk the Cup 4 Cup, sugar, baking powder, baking soda, and salt. Grate the frozen butter into the flour mixture and stir with a spoon to combine.

In a small bowl, combine the yogurt, egg, and lemon zest with a fork or whisk, then add to your dry ingredients. Stir with a large spoon, then knead until just combined. Add the berries and gently knead until they are evenly distributed throughout the dough.

Place the dough on a piece of lightly floured parchment paper, press it into a 7 inch circle, then cut it into 8 wedges with a sharp knife. Sprinkle your scones with an addition tablespoon of sugar before placing them on your baking sheet.

Bake for 12-15 minutes until lightly browned.

Other options

My friend Shelley skips that last tablespoon of sugar and makes a glaze out of powdered sugar and lemon juice.