Gluten-Free Blueberry Scones

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.

INGREDIENTS: – unsweetened almond milk – apple cider vinegar – gluten-free flour – coconut sugar or white sugar – baking powder – sea salt – lemon zest  – unsalted vegan butter or regular butter – eggs – frozen or fresh blueberries – powdered sugar – lemon juice

In the base of a food processor fitted with the dough blade, combine the flour, coconut sugar, baking powder, sea salt, lemon zest, and butter.

1

Process on high until the butter has broken down and is incorporated with the dry ingredients, about 30 seconds.

2

Add the eggs and the almond milk mixture and process again until the dough is smooth, about 45 seconds.

3

Then, remove the blade from the food processor and use a spatula to stir in the blueberries.

4

Place a piece of parchment paper on your countertop and sprinkle the top with about a tablespoon of flour. Turn the dough out onto the parchment paper and sprinkle the top with another tablespoon of flour.

5

Form the dough into a circle. Then, run a sharp knife under hot water and use it to cut the circle in half. Then, cut the half-circle into 4 even wedge shapes and repeat on the other side. 

6

Use a spatula to transfer the dough wedges to the baking sheet. Brush the top of each scone with a little bit of almond milk to help prevent cracking.

7

Want to give this recipe a try? Tap the link for all the details.