Ingredients
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400 g gluten-free flour
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120 g butter
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70 g sugar
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180 g liquid cream
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110 g blueberries
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1 tsp cinnamon
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1 egg
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2 tsp baking powder
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1 tsp lemon peel
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To brush
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20 ml liquid cream
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1 tsp sugar
Directions
To get started with these gluten free blueberry scones, you’ll need the following ingredients:
Steps
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1
Done
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Sift the flour and baking powder in a large bowl and incorporate the butter and sugar with your fingers. Break the egg into the measuring cup in which you have the liquid cream. |
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2
Done
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Pour it into the bowl, add the cinnamon and lemon peel and then mix everything together. Add the blueberries and gently incorporate them into the mixture. |
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3
Done
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Turn the dough out onto the working surface and knead it for a few minutes, shaping it into a ball. Cover it in plastic wrap or baking paper and transfer it to the fridge for about 20 minutes. |
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4
Done
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Preheat the oven to 180 °C. Flatten the dough into a tray lined with parchment paper and divide it into 8 equal pieces, by first cutting it in half horizontally, then vertically, and then diagonally. Combine the liquid cream with the sugar and brush the |
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5
Done
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Bake for 20 minutes. Allow to cool before serving. |
