Gluten Free Lemon Blueberry Scones Recipes
GLUTEN-FREE BLUEBERRY SCONES
An adapted recipe for cream scones with blueberries, using chestnut and white sorghum flour instead of wheat flour. They are very much like wheat scones in texture but with a nutty taste due to the chestnut flour.
Provided by cynthiagibas
Categories Scones
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients with a whisk until thoroughly blended.
- Cut in butter (cold) with a pastry blender until incorporated.
- Whisk eggs together with cream and stir in wild blueberries (either drained canned, or thawed frozen. I used Wyman's -- these are the tiny wild blueberries).
- Stir wet ingredients into dry mixture. Stir only until blended, don't squish blueberries if possible.
- Pat mixture out onto a board until about 3/4 inch thick. Cut 2" circles.
- Bake 15-20 min at 425.
Nutrition Facts : Calories 186.9, Fat 14.1, SaturatedFat 8.5, Cholesterol 88.1, Sodium 686.6, Carbohydrate 14, Fiber 0.5, Sugar 6.8, Protein 1.9
LEMON SCONES - GLUTEN FREE
A brightly flavored scone recipe from the folks at Bob's Red Mill. Try them with the syrup of your choice or fresh fruit. Cooking time approximate. Specialty ingredients can be found at www.bobsredmill.com.
Provided by Molly53
Categories Scones
Time 45m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Sift first four ingredients together in a bowl; cut in butter with pastry blender.
- Mix the honey, eggs, grated lemon peel, lemon juice and water in another bowl.
- Add liquid mixture to the dry ingredients and stir with fork.
- Turn dough out onto a lightly floured surface and knead 10 times.
- Pat dough into round shape 1" thick.
- Brush with lemon juice; sprinkle top with 1 tablespoon of granulated sugar.
- Cut into wedges and place edges onto ungreased baking sheet and bake for 30 minutes or until golden.
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