Yummy, yummy.  My favorite!  I love anything with lemons or berries.  Those are my two favorite fruits.  Put them into a dessert and I’m in heaven!  What’s even better is that this recipe is gluten free and vegan, so we can share with friends!

Ingredients just for our gluten-free friends:

  • 1 cup gluten free flout
  • 1/4 cup half & half
  • 1 large egg
  • 2 Tbsp butter
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/3 cup blueberries
  • 1/4 tsp lemon extract
  • zest of 1/2 lemon
  • 1 cup powdered sugar
  • 2 Tbsp lemon juice

For those who are vegan & gluten free:

  • 1 cup gluten free flour
  • 1/4 cup canned coconut milk
  • 1 tbsp neat egg
  • 3 Tbsp vegan butter
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 2 tsp xanthan gum
  • 1/3 cup blueberries
  • 1/4 tsp. lemon extract
  • zest of 1/2 lemon
  • 1 cup powdered sugar
  • 2 Tbsp lemon juice

Utensils:

  • Oven
  • Refrigerator
  • 2 bowls
  • Whisk
  • Food processor or pastry blender
  • Parchment paper
  • Pizza cutter
  • Baking sheet

Instructions:

  1. First, preheat oven to 400 degrees F.
  2. Place butter in refrigerator for 5-10 minutes
  3. Mix flour, baking powder, salt, sugar, and xanthan gum (dry ingredients) in a bowl.
  4. Whisk egg/neat egg, milk/coconut milk, lemon extract, and lemon zest (wet ingredients).  Set aside.
  5. Take butter/vegan butter and cut into dry mix until crumbly by using a food processor or a pastry blender.
  6. Combine liquid and dry ingredients in one bowl and mix until doughy.
  7. Once mixed, add blueberries.
  8. Spread the blueberry mixture onto a parchment paper and using a pizza cutter, cut into 6 pieces and place them on a baking sheet.
  9. Bake for 15-18 minutes.
  10. Take scones out using a hot glove and let cool.
  11. While the scones are cooling down, mix the lemon juice and powdered sugar.
  12. Once cooled, drizzle lemon mixture over scones.
  13. Enjoy this sweet and sour dessert 🙂
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