I know.
Around Christmas last year, I put up a recipe for vegan lemon blueberry scones. But this is a recipe completely of my own finagling. Honestly. I just took the basic scone recipe from Pamela’s Products Baking & Pancake Mix bag and tweaked the ingredients and hoped for the best.
What I got was a low calorie, pleasantly fruity, lemony fresh scone that makes a delightful breakfast that is refreshing and also good for you!
Really!
Recipe: Gluten-Free Lemon Blueberry Scones
Servings: 12
Time: 20-25 minutes
Ingredients:
- 2-1/4 cups Pamela’s Baking & Pancake Mix
- 1/3 cup sugar (I used Truvia)
- 1 tsp baking powder
- 1/2 cup fresh organic blueberries
- 4 tbsp butter (I used Smart Balance)
- 1 tbsp lemon zest
- 1 egg, beaten
- 1/3 cup lemonade
- 1/3 cup lemon juice
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the butter using two knives.
Add the lemon zest, lemonade, lemon juice, beaten egg and the blueberries. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
~*~*~
I wasn’t sure if these would be lemony enough. While I probably would add more zest next time to give them a bit more zing, these prove to have great lemon flavor as it is. I think lemon and blueberry mesh well anyway so this was a match made in gluten-free scone heaven!
Go ahead. Bake up a batch and see for yourself!
The Celiathlete 