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Gluten-Free Blueberry Scones
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Gluten-Free Blueberry Scones are a wonderful baked treat. They can be served for breakfast or with afternoon tea. Nobody will miss the gluten in these.
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– unsweetened almond milk
– apple cider vinegar
– gluten-free flour
– coconut or white sugar
– baking powder
– sea salt
– lemon zest
– unsalted vegan or regular butter
– eggs
– blueberries
– powdered sugar
– lemon juice
INGREDIENTS:
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Combine flour, coconut sugar, baking powder, sea salt, lemon zest & butter in a food processor with a dough blade.
1
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Process on high until the butter has broken down & is incorporated with the dry ingredients.
2
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Add eggs and almond milk mixture. Process again until the dough is smooth.
3
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Remove the blade from the food processor & use a spatula to stir in the blueberries.
4
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Turn the dough out onto parchment paper sprinkled with flour. Sprinkle the top of the dough with more flour.
5
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Form the dough into a circle. Use a knife to cut the circle in half. Then, cut the half-circle into 4 even wedge shapes. Repeat on the other side.
6
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Transfer the dough wedges to the baking sheet. Brush the top of each scone with almond milk.
7
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Carrie Forrest is the creator of Clean Eating Kitchen, a healthy recipe website. She holds a master's degree in public health.
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