Zesty, sweet, crunchy on the outside and soft on the inside...need I say more? These blueberry lemon scones are delicious, and so much easier than they sound!
Blueberry Lemon Scones
Makes: 8 scones
2 cups gluten-free flour blend
1 1/4 teaspoon xanthan gum
2 tsp baking powder
1 tbsp flaxseed meal
½ tsp salt
½ cup sugar
8 tbsp vegan butter or olive oil spread
¾ cup unsweetened almond milk
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
Zest from 1 lemon
1/2 cup icing sugar
3tbsp lemon juice
Preheat the oven to 200 C and line a large baking sheet with baking paper.
In a large bowl, mix together the dry ingredients.
Add cold vegan butter to mix and work into dry ingredients. Mixture should be crumbly and dry. Add the almond milk and vanilla to the bowl and stir until a soft dough forms. Fold in the blueberries.
Place the dough out onto a sheet of lightly floured baking paper. Shape the dough into a round circle, about 2.5cm thick and cut into 8 pieces. If the dough has softened up, place the dough in the fridge for at least 30 minutes before proceeding.
Place the scones onto the prepared baking sheet and bake for 22 minutes, until lightly golden.
To make the glaze, combine powdered sugar and lemon juice in a small bowl, whisking until smooth.
Allow scones to cool once baked, then top with glaze and extra lemon zest. Enjoy!