Gluten-free Lemon and Blueberry Scones Recipe (dairy-free/vegan option)
Gluten-free lemon and blueberry scones recipe - super easy to make and you'd never know they were Coeliac-friendly and wheat-free.
Servings 6 -8
Ingredients
- 340 g gluten-free self-raising flour
- 1 tsp gluten-free baking powder
- 1/4 tsp xanthan gum
- 85 g butter cold (use Stork hard margarine if dairy-free)
- 4 tbsp caster sugar
- zest of 2-3 lemons
- 175 ml milk dairy-free if needed
- 4 tsp lemon juice
- 125 g fresh blueberries
- 1 egg to make this vegan, as well as using dairy free milk and hard margarine rather than butter, you could brush the tops with almond milk instead of egg
Optional iced top
- 120 g icing sugar
- 4 tsp lemon juice add gradually could need a little more/less
To serve
- Lemon curd store-bought or make your using using the recipe linked in the FAQ section
Instructions
- Preheat your oven to 200C (fan). Prepare a baking sheet with parchment / baking paper.
- Place your flour, baking powder and xanthan gum in a bowl. Chop your hard margarine / butter into cubes and add that to the flour. Rub it in with your fingers till it forms what looks like breadcrumbs.
- Stir in your caster sugar and lemon zest.
- Gently warm your milk (I pop it in the microwave for about 35 seconds, don't let it get really hot, just lukewarm). Then add your lemon juice and vanilla extract. Put to one side to cool briefly.
- Place your baking sheet in the oven whilst your make your scones. It helps that the baking sheet is hot when you place your scones on it.
- Make a well in the middle of your dry mixture. Pour in milk and work it in using a metal spoon. Keep working it till it forms a dough (it might be a little sticky).
- Mix in your fresh blueberries carefully.
- Flour your work surface and your hands. Get the dough out of your bowl and fold it over a few times to bring the dough together. Then bring the dough into a rounded shape about 3.5-4.5cm thick. The taller, the better!
- Using a cutter (about 45mm to 55mm wide) push down into the dough and bring out your scones with the cutter. Push them out of the cutter and put to one side till your have used up all the dough (keep re-rounding the dough).
- Brush the tops of the scones with beaten egg.
- Place the scones onto the hot baking sheet and pop them into the oven for about 12-15 minutes. They should be golden on top and have a golden base too :)
- Serve up with whatever you fancy (lemon curd and fresh or clotted cream for me!). You can rewarm them up later, eat them cold, or even freeze them for another day.
- If you wish to add the icing on top of your scones, gradually add a little lemon juice to your icing sugar until you have a thick but drizzly consistency, then spoon a small amount over the top of your scone and allow to set briefly before tucking in. This is totally optional but a nice extra touch!
- Serve with lemon curd and enjoy.
Notes
This mixture doesn't make that many (6-8 depending on the size of your cutter). If you want more I'd recommend doubling the ingredients. Or you can make more scones by just reducing the height of them... you don't necessarily need scones as tall as mine, I just like them that way!