Lemon Blueberry Scones with Lemon Drizzle

Cut 1/2 cup butter/coconut oil into pieces and place in the freezer for 5 – 10 minutes.

While that’s chilling, go ahead and measure the GF flour mix, baking powder, sea salt, sugar and xanthan gum in a bowl and whisk with a fork or measure directly into a food processor. Give it a whirl to mix the ingredients.

In a separate bowl, whisk an egg or prepare your egg alternative. Add the cream, canned coconut milk or milk of your choosing with the lemon extract and lemon zest and whip them together. Set aside.

Cut the chilled butter/coconut oil into the flour mixture by hand (with a pastry blender or knives) or in your food processor and pulse until crumbly.

Then add the liquid ingredients and mix or pulse just until it becomes doughy. If you’re using a food processor you’ll want to transfer the mixture to a bowl before adding the blueberries.

If using fresh blueberries, I like to slice them in half first. If using frozen blueberries, don’t stir them in too much or they’ll turn the dough purple.

At this point you may scoop the mixture onto a piece of plastic wrap long enough to completely cover your dough. Press and pat into a flat, roundish (7″ across) shape and refrigerate until you’re ready to bake it. You may keep it refrigerated for several days.

When you’re ready to bake your scones, preheat your oven to 400 degrees Fahrenheit and spray or lightly grease a baking sheet. Lay the rounded dough onto it and using a sharp knife or a pizza cutter, section it in half, then half again, and finally into eighths. Separate them at least an inch or so apart so they don’t meld together while they’re baking.

Bake for 15 – 18 minutes. Oven temperatures may vary, so keep an eye on them. Makes 8 scones.