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Gluten Free Blueberry Scones
Prep time
Cook time
Total time
Gluten Free Blueberry Scones
Author: Jan Withington
Recipe type: Breakfast
Serves: 8
Ingredients
- 3 cups Cup4Cup Multipurpose Flour - gluten free
- 1 cup blueberries
- ½ cup sugar plus 1 tablespoon
- 2 tablespoons Clabber Girl Baking Powder - gluten free
- 1 teaspoon Spice Islands Pure Vanilla Extract - gluten free
- 1 teaspoon kosher salt
- zest of 1 lemon
- 2 eggs
- 1 cup whole milk
- 1 stick butter (8 tablespoons) cut into small pieces
Instructions
- Preheat oven to 350 degrees F.
- Combine the flour, baking powder, sugar, salt and lemon zest.
- Incorporate the butter by hand or by using a pastry cutter into the flour mixture. In another bowl, whisk together the eggs, milk and vanilla extract. Make a well in the middle of the flour mixture and add the egg mixture. Gently fold in the blueberries.
- Line a large baking pan with parchment paper and grease with butter. Pour the batter in the middle of the pan and make about 10 inch round. Cut into 8 pieces but do not separate them. Sprinkle with remaining sugar. Bake from 35 to 40 minutes or until golden brown. Serve warm
