Gluten Free Lemon Blueberry Scones

     I love the combo of lemon and blueberry. It speaks of summer, but is a flavour that I will welcome any time of year!

Gluten Free Lemon Blueberry Scones 

Ingredients

1 cup of fresh blueberries (don't forget to wash them)

3 eggs

2/3 cup buttermilk (add 1 tbsp of lemon juice to regular milk or cream to make it buttermilk) 

2 cups gluten free self rising flour mix-OR-2 cups gluten free flour mix + 2 tsp baking powder and a pinch of salt. What you're looking for is baking powder in the ingredients of your g.f. flour mix (quite a few g.f. flour mixes will add this). Also, it's important to note that when doing gluten free baking, do not, I repeat DO NOT just use one type of gluten free flour to substitute regular (wheat) flour. The best results come from having a mix of flours. I like Namaste Perfect Flour Blend, and also Bob's Red Mill Flour Blend.

1 extra tbsp flour, divided

1/3 cup sugar

6 tbsp. cold butter, cubed

For The Glaze

3/4 of a cup of icing (powdered) sugar 

The juice from 1 freshly squeezed lemon (though, "bottled" lemon juice is o.k. too. Use 1-2 tbsp. Add it slowly until you have the right consistency)

 1/2 tsp lemon zest (if you didn't use a fresh lemon for the juice, I doubt if you'll have any random zest lying around....aka-don't worry about it if you don't have it) 

Instructions

1. Preheat the oven to 425°F (or 218 °C)
2. In a small bowl, stir the blueberries together with the 1 tablespoon of gluten free flour. Set aside.
3. In a medium bowl whisk together the eggs and butter milk. Set aside.  
4. In a large bowl stir together the flour and sugar then cut the butter in with a pastry cutter. Cut into the flour until you have a texture resembling coarse crumbs. p.s. I didn't own a pastry cutter until last month (when I literally yanked an antique pastry cutter out of my sisters hand while we were out antiquing....what? Don't look at  me like that, she already owns one!), so, I use to rinse my hands in cold water, pat them dry, and use my cold (ish) hands to work the butter into the mix. It's not the 'proper' way to do it, but it'll work in a pinch (incase you don't own a pastry cutter, and also have no sister to steal one from....)
5. Using a rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients until the dough is basically combined (don't over mix). Then gently stir in the berries until they’re evenly mixed in the dough. Careful not to smoosh 'em (too much)!
6. Lightly dust the surface of your table or a wooden cutting board  with a little more flour and turn the dough out onto your work surface.  Use your floured hands to pat it into a disc about an inch high and 8-9 inches in diameter then using a large chef’s knife cut it into eight equal slices.
7. Carefully transfer the wedges onto a parchment lined baking sheet (you will likely need to use the large chef's knife, or the spatula) and bake them for 14-16  minutes or until they’re golden brown around the edges.
8. Let them cool on the pan for 1 or 2 minutes then transfer them to a cooling rack to cool completely.

Lemon Glaze

1. To make the lemon glaze combine the icing sugar with the zest of a lemon and about a tablespoon of the juice.  Stir it together until you have a consistency you can drizzle.
2. When the scones are cool, drizzle the glaze with a spoon (unless you plan to freeze them*).  When the glaze is dry they’re ready to serve. 

      *I usually make these, then freeze the batch of them. I will pull them out as needed, and because the glaze is super easy to make, I can make it at that point. 

     I served these recently at a tea party I hosted, and my gluten free guests were super happy with them. To me, the scones turn out large, but my friend said, "They were so good! I'm glad they were the size of a house cat, or else I would have eaten 6 instead of 2! It makes me feel like a little less of a pig!". 

   In conclusion (geepers, there it is again-my need to end everything like a high school essay!) these are good!