Lemon-Blueberry Scones

Name: Lemon-Blueberry Scones
Yield: Makes 8–10 Scones
Ingredients: 3 tablespoons buckwheat flour; 3 tablespoons almond meal; 1½ teaspoons baking powder; 1 teaspoon xanthan gum; ¾ teaspoon baking soda; ½ teaspoon kosher salt; 6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces; ⅔ cup (2½ oz/75 g) plain nonfat or low-fat yogurt; 1 cup (3½ oz/105 g) sorghum flour; ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch; ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch; ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch; ⅓ cup (2 oz/60 g) firmly packed brown sugar; 1 large egg; ⅔ cup (2½ oz/75 g) plain nonfat or low-fat yogurt; 1 teaspoon pure vanilla extract; 2 teaspoon grated lemon zest; 2 tablespoons whole milk; ½ cup (3 oz/90 g) dried wild blueberries; ⅛ teaspoon ground nutmeg; 1 tablespoon granulated sugar

Preparation info

Makes
8–10
Scones

Difficulty
Medium

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Whole-grain scones are a favorite on Sunday mornings or when a friend is coming over for afternoon tea. Richly flavored, I don’t usually offer butter with them, but preserves are a good addition. They are best when freshly baked, but can also be rewarmed in a 300°F (150°C) oven for about 8 minutes.

Ingredients

1 cup (3½ oz/105 g) sorghum flour
⅓

Dessert
Vegetarian
Gluten-free
Breakfast

Method

Preheat the oven to 375°F (190°C). Butter a 9-inch (23-cm) metal pie p