Description
Incredibly soft and fluffy Blueberry Scones topped with a smooth sweet Lemon glaze. The perfect way to start your weekend day!
Ingredients
Scale
- 2 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1 tsp. cornstarch
- 6 tbsp. cold cubed Earth Balance Butter
- 1 egg
- 1 tsp. vanilla extract
- 3 tbsp. Forager Sour Cream or any other dairy free sour cream
- 3/4 cup fresh blueberries ( try to avoid getting the really big blueberries, standard size works better. )
- Lemon zest for topping
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1 tbsp. fresh squeezed lemon juice
- 2 tbsp. melted earth balance butter
Instructions
- In a large bowl add flour, sugar, baking powder, cornstarch, and mix really well.
- Cut butter cubes into the flour. Combine until the butter cubes are size of peas.
- Make a well in the center of the flour mixture and add egg, vanilla, and sour cream. Mix until dough forms.
- Gently fold blueberries into dough.
- Shape dough into a disc, wrap and freeze for 1 hour.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Place disc on parchment paper and using a sharp knife cut into 8 wedges- similar to cutting a pizza.
- Spread scones out on parchment paper and bake for 18 minutes. Oven temps vary so just keep a good watch on them.
- Remove from oven and let cool.
- Drizzle with Lemon Glaze and a sprinkle of lemon zest.
- Enjoy!
Lemon Glaze
- In a medium bowl whisk together powdered sugar, fresh lemon juice, and melted butter until smooth.
Notes
** do not use soft mushy blueberries, they add too much moisture to the dough and your scones will NOT bake properly.
- Prep Time: 20
- Cook Time: 18
- Category: american
- Method: bake
- Cuisine: dessert
