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Recipe used in Last Month’s Tuesday’s Tea in Evening Shire
Gluten Free Blueberry Scones
- 1/2 cup butter, diced kept cold
- 3 cups gluten free flour (with xanthin gum)
- 1/3 cup granulated
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 3/4 cup buttermilk
- 1 cup frozen blueberries
- 2 tablespoons of milk
Combine gluten free flour, baking powder, salt in a bowl.
Take cold butter in chunks and cut it into the flour. I used my fingers to smash the butter into the flour so it was all coated and combined with the flour into bits. Some recipes say to make the butter peddle size. I did not do that. I left some bigger chunks of butter.
I then added the blueberries and made sure they were coated by the flour butter mixture.
The next step was to add all the wet ingredients, lemon zest, buttermilk, and milk.
Without over working the dough, I combined everything. The dough is very wet. I placed it on a plastic wrap, shaped it into a circle and wrapped the dough in the plastic wrap I placed the dough in the freezer to firm up. Once hardened, cut into triangles and bake in a 425 degree oven for 15 – 20 minutes depending on your oven.
Serve with clotted cream and jam.
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DISCLAIMER
Evening Shire is committed to supporting our artists and vendors. We will never sell ads directly in our shops. Because of this we rely on affiliate links to help support our artists and vendors. We may receive a commission for purchases made through these links.