Gluten Free Blueberry Lemon Scones
One of the things I miss the most about New York is creating in my mother's kitchen. Every weekend, Brian and I would drive up to spend a few days with my family, before heading back for the work week, and every Sunday night we would make dinner together and eat our meal outside under our big maple tree. One of the recipes we were going to make was scones, but we never found the right recipe, or the right time to make them. When it comes to gluten free baking, I admit that I am usually scared to death to even try. The flours are expensive and hard to come by in large quantities, plus the recipes can be a bit confusing depending on where you're grabbing them from, needless to say I usually leave the baking to Brian.
Yesterday I was craving New York as I'm currently working on our family book, complied of memories and hundreds of photographs from the summer. These scones remind me of one of my favorite places, the Elm Street Bakery, in East Aurora. Even though I only went a handful of times, it seriously is in my top ten restaurants of all time. That bakery was one of the first places I went to with my mom when we moved back, and it always brings back sweet memories.
GLUTEN FREE BLUEBERRY & LEMON SCONES
1 1/3 cups *gluten free flour
1/2 cup cold or frozen butter
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/3 cup cold milk
1 teaspoon vanilla
1 1/2 cups blueberries
1 lemon (for zest)
5 tablespoons poppyseeds
4 tablespoons confectioners sugar (or your desired amount)
1 tablespoon of butter (melted)
*Note: Bob's Red Mill Gluten Free 1 to 1 Baking Flour
(hands down our favorite blend to bake with)
Begin by preheating your oven to 400° F.
Next, measure out & whisk together the dry mix ingredients in a large bowl, minus the butter since that will go in afterwards. If you are using frozen butter, simply grate it into your mix. If you are using cold butter, you want to cut the butter into the flour mixture - all you have to do is chop the butter into small pieces, place in your dry mix, and take a fork or a pastry cutter and work it into the dry ingredients until you have a crumb like mixture.
Once you've cut in the butter, grab a separate smaller bowl for your wet mix ingredients. Add everything together, whisking until the eggs are well blended. I grate about 3/4 of the lemon and add in that zest to the wet mix, setting the rest of the citrus aside for the glaze. Once finished with the lemon zest, add the wet mix to your dry ingredients, mixing until the batter has a smooth consistency.
Now that the batter is mixed, you can begin to gently fold your blueberries into the batter. Folding the blueberries in helps reduce bleeding, smashed fruit, and soggy scones. As soon as you're done folding in the blueberries, you can begin placing your scones on your cookie sheet, lined with parchment paper, or you can place them in a traditional scone pan. These scones in photos were made by just taking an ice cream scoop, placing it on parchment paper, and then shaping them into the triangle shape. These scones only needed to in the oven for about 15 minutes.
for the love of glaze
When the scones come out of the oven, place on a cooling rack, and begin to make your glaze. In a small bowl, take the remaining lemon, and finish grating to add zest, then cut the lemon in half, and squeeze in the juice (*be careful of seeds). In the same bowl, add your melted butter, confectioners sugar, and poppyseeds, mix well, and drizzle on your warm scones. I prefer to glaze only whats being served at that moment, and then freeze the remaining scones.