Gluten Free Blueberry Lemon Scones
Do you follow a gluten-free diet or have sensitivities to gluten? I remember over 10 years ago, I knew one person who had a sensitivity to gluten and I remember us sitting at a restaurant and him not being able to really order anything he actually wanted to eat. At the time, this was back in 2004, I don’t remember there being many flour alternatives for him. At all.
I think he just ate a lot of rice, protein and vegetables. I think quinoa started becoming popular in the United States starting back in 2006-2013 so quinoa wasn’t even well known then . . . Fast forward 11 years and here we are today. There are so many 
I’ve baked with gluten free baking products before and was never really all that impressed. The texture wasn’t right, my baked goods just crumbled apart and didn’t taste quite the same.
Until now.
I seriously love this 
These were seriously the best tasting scones I’ve ever had. And there was no heavy cream involved. My kids and friends seriously could not even tell these were gluten free. The taste, the texture, amazing!
To make these gluten free blueberry lemon scones, I started out with the Gluten Free 1 to 1 baking flour and mixed in some baking powder, sugar, cinnamon and salt. And then added in the cold butter.
The key here is to use really cold butter. In fact, I keep the butter in my freezer, take it out and cut it up and then quickly add it to my flour mixture, and using a pastry blender, cut in the butter until the mixture resembles coarse sand.
In a separate medium sized mixing bowl, I mix together sour cream and almond milk and then pour that into the flour mixture, and using a rubber spatula, stir in and fold together until the dough begins to form.
The next step for these gluten free blueberry lemon scones, I added in the remaining ¼ cup of almond milk, the blueberries, lemon zest and the almonds and mix everything together until just combined. I transfer the wet dough into a lightly floured work surface and spread it out, somewhat flat, with my hands. Using a biscuit cutter or round cookie cutter, you cut out 8 round dough pieces and place into the baking sheet. Brush with some egg wash and sprinkle on more almond slices and bake for about 20 to 22 minutes!
These gluten free blueberry lemon scones were so good!!! Now, I know which gluten-free flour to bake with! You have to try this fabulous Gluten Free 1 to 1 baking flour!!! Scones, cookies, breads and pizza dough! The possibilities are endless!
And to ensure that at least 3 of you can try this gluten free flour, I’ve partnered today with Bob’s Red Mill to give away (3) 5 lb. bags of the flour! THREE PEOPLE will win! Check out the Rafflecopter widget below to enter! Good luck!
Gluten Free Blueberry Lemon Scones
Ingredients
- 2 cups Bob’s Red Mill 1 to 1 Gluten Free baking flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 8 tablespoons 1 stick very cold unsalted butter, cut into cubes
- ½ cup sour cream
- 1 cup almond milk; split
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
- ½ cup sliced almonds; split
- 1 egg slightly beaten for egg wash
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Combine the Bob’s Red Mill 1 to 1 Gluten Free baking flour, baking powder, sugar, cinnamon and salt in a large sized mixing bowl. Remove about 1 to 2 teaspoons and sprinkle over the blueberries, mix gently and set aside. Quickly add the cold cubed butter into the flour mixture and using a pastry blender, cut in the butter until the mixture resembles coarse sand.
- In a separate medium sized mixing bowl, mix together the sour cream and ¾ cup of the almond milk. Pour into the flour mixture, and using a rubber spatula, stir in and fold together until the dough begins to form, only about 6 to 8 times. Do not over mix.
- Add in the remaining ¼ cup of almond milk, the blueberries, lemon zest and a ¼ cup of the almonds. Fold together, again, using your rubber spatula, just until combined.
- Transfer the wet dough into a lightly floured work surface and spread somewhat flat, using your hands. Using a biscuit cutter or round cookie cutter, cut out 8 round dough pieces and place into the baking sheet. Brush with egg wash and sprinkle on with remaining almond slices. Bake for about 20 to 22 minutes (rotating the baking sheet halfway through baking), or when the tops are golden brown. Remove from the oven and let cool for about 10 to 15 minutes before serving.
THE GIVEAWAY!
Open to residents within the United States only.
Disclosure: This is a sponsored post and giveaway in partnership with Bob’s Red Mill. All opinions expressed here are 100% my own.
