Glazed Blueberry Scones Recipe

Name: Glazed Blueberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.6 ounces white rice flour (about 1/2 cup); 2.3 ounces brown rice flour (about 1/2 cup); 2.1 ounces sweet white sorghum flour (about 1/2 cup); 1/3 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1/8 teaspoon salt; 3 tablespoons chilled unsalted butter, cut into small pieces; 1/2 cup plus 1 tablespoon nonfat buttermilk, divided; 1 large egg; 1 cup fresh blueberries; White rice flour, for dusting; 1/2 cup powdered sugar; 1 1/2 teaspoons grated lemon rind

Servings: persons

2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup plus 1 tablespoon nonfat buttermilk, divided
1 large egg
1 cup fresh blueberries
White rice flour, for dusting
1/2 cup powdered sugar
1 1/2 teaspoons grated lemon rind

1
Preheat oven to 400u00b0.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3
Combine 1/2 cup buttermilk and egg; stir with a whisk. Add to flour mixture; stir just until moist. Fold in blueberries (do not overmix dough).
4
Turn dough out onto a work surface lightly dusted with white rice flour. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper; cut dough into 10 wedges, cutting into but not through dough.
5
Bake at 400u00b0 for 18 minutes or until edges are golden and center is firm. Remove scones from baking sheet to a wire rack; cool on rack 10 minutes.
6
Combine powdered sugar, lemon rind, and 1 tablespoon buttermilk in a small bowl, stirring with a whisk until smooth. Drizzle glaze over scones; let stand 5 minutes. Serve warm.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2.6 ounces white rice flour (about 1/2 cup), 2.3 ounces brown rice flour (about 1/2 cup), 2.1 ounces sweet white sorghum flour (about 1/2 cup), 1/3 cup granulated sugar, and more.

Yes, Glazed Blueberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Glazed Blueberry Scones

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