So, this past weekend, I did something I have never done before…but, believe it or not…it was on my Summer Bucket List. I went and picked blueberries. Yes…I went out…in nature…to a local blueberry farm and spent 2 hours with my roommate, Cathy, picking over 10 pounds of blueberries.
What does one do with 10 pounds of blueberries, you might ask.
Well…I make a killer blueberry jam. And I did that with 5 pounds of them. And then…before we even picked them, back when only jam was in the plan, she kept saying that I was going to make Lemon Blueberry Scones. This was news to me…but I seriously hate to disappoint. So, after spending an afternoon making gluten-free sugar cookies and then…my famous blueberry jam…I got to work on some scones.
I LOVE scones, but haven’t made them in quite a long time. But…any excuse for scones, right? So…I got to work and this is what I baked up…
Recipe: Gluten Free & Dairy Free Lemon Blueberry Scones
Time: Prep 15 minutes; Bake 30 minutes
- 2 cups (240g) all-purpose flour, plus more for hands and work surface (I used 1-2-3 Gluten Free All-Purpose)
- 6 Tablespoons (75g) granulated sugar
- 2-1/2 teaspoons baking powder
- ½ teaspoon salt
- zest of 1 large lemon
- 1/2 cup (115g) vegan butter, cold and grated (I used Earth Balance)
- 1/2 cup (120ml) coconut cream
- 1 large egg (or egg replacer)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1/2 cup confectioners’ sugar, sifted
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon lemon zest
Preheat oven to 400°F. Adjust baking rack to the middle-low position.
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
Grate the cold butter (I use a box grater; a food processor also works). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.
Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet.
Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush top with extra coconut cream and sprinkle with lemon (or plain) turbinado sugar.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add 1 Tablespoon of lemon zest. Drizzle glaze over scones.
These scones are best enjoyed right away, although leftover scones will keep at room temperature for 2 days. These freeze well for up to three months. Just thaw overnight in the refrigerator and heat up to your liking.
Want an amazing way to start your day…you gotta bake up some of these!! ENJOY!