Lemon Blueberry Scones
I fell in love with scones when I interned at a bakery up in Portland, Oregon. We would make banana bread, pumpkin bread, cookies, cakes, muffins, croissants, bagels and, of course, scones! We made lemon poppyseed scones which were buttery, flaky, lightly sweetened, tangy and addicting. The next time I would have another scone would be almost 10 years later....and little did I know it would be a gluten free scone from 2Good2Be in Encinitas, CA, which was amazing. So, with a bag full of home grown lemons, courtesy of one of Jon's clients, I started searching around for scone recipes. The original recipe actually had all-purpose flour, granulated sugar and heavy cream as some of the ingredients which I substituted with rice flour, tapioca flour, coconut sugar and coconut milk to adapt to our lifestyle. These scones were so delicious and the coconut butter and lemon icing added that extra tanginess to compliment those fresh blueberries. Hope you enjoy these as much as we did!
1 ½ cups white rice flour
½ c tapioca flour
6 tbsp. coconut sugar
2 ½ tsp. baking powder
½ tsp. sea salt
zest of 1-2 lemons
8 tbsp. unsalted grass fed butter, frozen (1/2 cup)
½ c full fat coconut milk
1 pasture raised egg
1 tsp. vanilla extract
1 cup blueberries
¼ cup coconut butter, melted
¼ cup full fat coconut milk
2-3 tbsp. fresh lemon juice
1 tsp. raw honey (optional)
Liquid stevia to taste
1. Preheat oven to 400 degrees.
2. In a large bowl, whisk together flour, sugar, baking powder and salt.
3. Add lemon zest and whisk together.
4. Grate frozen butter (I used a box grater)
5. Add grated frozen butter to dry ingredients and combine until mixture resembles coarse meal. (I used a pastry cutter for this. Two knives or a fork would work as well)
6. In a small bowl, whisk together coconut milk, egg and vanilla.
7. Add wet ingredients to dry ingredients and mix lightly so that everything appears moistened.
8. Add blueberries and fold gently (the dough will be a little wet)
9. Scoop dough onto floured cutting board.
10. Form into an 8 inch disc and place in freezer for ~10 minutes.
11. Take dough out of freezer and cut into 8 wedges.
12. Bake for 20-25 minutes or until golden brown.
13. Allow scones to cool for 5-10 minutes before drizzling lemon glaze over the scones.
Enjoy and be well!