Lemon Blue­berry Scones

Delight Gluten Free - - Enlighten -

YIELD: 8 SCONES PREP TIME: 5 MIN­UTES TO­TAL TIME: 35 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, RICE-FREE

For the Scones 1 cup al­mond flour ½ cup buck­wheat flour ½ cup co­conut flour ⅓ cup sugar 2 tea­spoons bak­ing pow­der ¼ tea­spoon salt 8 ta­ble­spoons (1 stick) cold but­ter, cut into slices ½ cup cold but­ter­milk 2 tea­spoons lemon zest 1 cup fresh or frozen blue­ber­ries

For the Sugar Top­ping ¼ cup sugar 2 tea­spoons lemon zest 1. Pre­heat oven to 350 de­grees F. Line a bak­ing sheet with parch­ment pa­per and spray with non­stick spray.

2. In a medium-sized mix­ing bowl, mix to­gether al­mond flour, buck­wheat flour, co­conut flour, sugar, bak­ing pow­der and salt un­til well com­bined.

3. Cut in the but­ter us­ing a pas­try cut­ter or fork un­til small pea-sized crum­bles form. Add in the but­ter­milk and lemon zest and mix un­til well com­bined. Gen­tly add in the blue­ber­ries.

4. Us­ing your hands, shape the dough into a large ball. Press out the dough on the pre­pared bak­ing sheet into a cir­cle that is ap­prox­i­mately 8 inches in di­am­e­ter.

5. Us­ing a sharp knife, cut the dough into 8 wedges, but do not cut com­pletely apart.

6. To make the top­ping, in a sep­a­rate small bowl, whisk to­gether the sugar and lemon zest. Sprin­kle the lemon sugar on top of the pre­pared dough. Bake for 22 to 25 min­utes un­til lightly golden. Cool slightly and pull the scones apart to serve. NU­TRI­TION PER SERV­ING: CALO­RIES: 291, FAT: 20G, SAT­U­RATED FAT: 9G, SODIUM: 215MG, CAR­BO­HY­DRATES: 27G, FIBER: 6G, SUG­ARS: 14G, PRO­TEIN: 6G JAN­UARY - FE­BRU­ARY 2016

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