Ingredients
Scale
- 1 1/2 cups almond flour
- 3/4 cup potato starch *(not potato flour)
- 1/3 cup dried blueberries or 3/4 cup fresh blueberries
- 1/4 cup sugar
- zest of 1 lemon
- 2 teaspoons baking powder (grain-free) I use Hain’s
- 1 teaspoon guar gum (Bob’s Red Mill)
- 1/2 teaspoon salt
- 1/4 cup chilled butter (Earth Balance for Dairy-Free)
- 1 egg
- 1 1/2 tablespoons half and half (or coconut milk)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- FOR THE GLAZE:
- 3/4 cup Powdered Sugar (Grain-Free, we use “Wholesome!” brand)
- 1 1/2 tablespoons Milk or milk substitute (Almond milk, coconut milk, etc)
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Preheat oven to 350 degrees
- Whisk dry ingredients, making sure all is incorporated well together
- Zest lemon over mix and whisk again
- Cut chilled butter into small cubes. Then, with a pastry cutter, cut butter into flour mixture. Stir mixture with fork ensuring butter is no larger than pea size.
- Create a dent in the middle of the mix (in the same fashion you would when making homemade pasta) Crack egg into the dent and add half and half, lemon juice and vanilla
- Working with your hands, bring the dry mix into wet ingredients, combining thoroughly until you have formed and ball of dough. Dough will be sticky and not as firm as traditional glutinous dough. Wash hands and let dough sit for 5 minutes
- Work dried blueberries into dough and form dough into a wheel and place on parchment lined baking sheet. Cut dough wheel in half and then into quarters (You make cut into eight pieces, but keep in mind baking time will be less. Place scones 1-2 inches apart. Dust with sugar and bake at 350 degrees for 35 minutes or until tops are golden and scones are firm to pressing. Let scones cool for 10 minutes on baking sheet before transferring to cooling rack or plate. Combine glaze ingredients and drizzle over cooled scones. Enjoy!
- Prep Time: 20 min
- Cook Time: 30 min
