GLUTEN FREE SCONES BOB'S RED MILL RECIPES
GLUTEN FREE BLUEBERRY SCONES - EASY GLUTEN-FREE RECIPES ...
Easy gluten free blueberry scones that are sweet, buttery, and bursting with blueberries and lemon zest. These gluten free scones have the perfect crumbly edges, brown sugary tops, and tender centers. Dairy-free option included.
Provided by Chrystal
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
- Using two forks, or a pastry blender, cut butter into the flour mixture until it resembles coarse peas or crumbs.
- In a separate medium mixing bowl, whisk the heavy cream, egg, lemon zest, and vanilla until well combined.
- Add the wet ingredients and the blueberries to the dry ingredients and mix until combined.
- Spoon the batter onto a piece of parchment paper, and with floured hands shape the dough into a ball. The dough will be sticky.
- Press the dough into an 8-inch circle and flatten slightly. Then with a sharp knife, cut 8 even wedges. Let the scones rest for 20-30 minutes while your oven pre-heats.
- Preheat the oven to 400°F (205°C).
- Line a baking sheet with parchment paper. Transfer the scones to the baking sheet, leaving enough room in between each scone for the sides to cook. Brush the top of each scone with heavy cream and then sprinkle the tops with coarse sugar.
- Bake for 22-25 minutes or until the center is set and the edges are golden brown.
- Remove from the oven and cool completely before serving.
- Store leftovers up to 3 days in an airtight container.
Nutrition Facts : Calories 364 calories, CarbohydrateContent 44 grams carbohydrates, CholesterolContent 75 milligrams cholesterol, FatContent 19 grams fat, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 271 grams sodium, SugarContent 18 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat
GLUTEN FREE BLUEBERRY SCONES - EASY GLUTEN-FREE RECIPES ...
Easy gluten free blueberry scones that are sweet, buttery, and bursting with blueberries and lemon zest. These gluten free scones have the perfect crumbly edges, brown sugary tops, and tender centers. Dairy-free option included.
Provided by Chrystal
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
- Using two forks, or a pastry blender, cut butter into the flour mixture until it resembles coarse peas or crumbs.
- In a separate medium mixing bowl, whisk the heavy cream, egg, lemon zest, and vanilla until well combined.
- Add the wet ingredients and the blueberries to the dry ingredients and mix until combined.
- Spoon the batter onto a piece of parchment paper, and with floured hands shape the dough into a ball. The dough will be sticky.
- Press the dough into an 8-inch circle and flatten slightly. Then with a sharp knife, cut 8 even wedges. Let the scones rest for 20-30 minutes while your oven pre-heats.
- Preheat the oven to 400°F (205°C).
- Line a baking sheet with parchment paper. Transfer the scones to the baking sheet, leaving enough room in between each scone for the sides to cook. Brush the top of each scone with heavy cream and then sprinkle the tops with coarse sugar.
- Bake for 22-25 minutes or until the center is set and the edges are golden brown.
- Remove from the oven and cool completely before serving.
- Store leftovers up to 3 days in an airtight container.
Nutrition Facts : Calories 364 calories, CarbohydrateContent 44 grams carbohydrates, CholesterolContent 75 milligrams cholesterol, FatContent 19 grams fat, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 271 grams sodium, SugarContent 18 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat
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