Blueberry Lavender Scones
Dry scones got you down? Make super light and fluffy gluten-free scones with me! These bursting blueberry lavender scones are a lovely breakfast or afternoon snack.
Ingredients
580g gluten-free all purpose flour*
150g sugar
15g BP
3g BS
8g salt
1 lemon, zested
168g butter, cold
2 eggs
5g vanilla extract
350g heavy cream
1.5 cups frozen or fresh blueberries
1/2 tsp dried lavender
1 egg yolk, for egg wash
Sugar in the raw, for sprinkling
Maldon sea salt, for sprinkling
*WLDFLR Gluten-Free Pastry Flour coming soon…
Preparation
1. Grind lavender with a little bit of the flour in spice grinder until fine.
2. Combine dries and lemon zest in Robot Coupe or standing mixer fitted with paddle attachment. Mix in butter just until pea sized crumbs form.
3. Add eggs, vanilla, and heavy cream, mixing until just incorporated but not fully together.
4. Turn out onto a dry surface and mix in any remaining dry bits and pieces, as well as any add-ins.
5. Press or roll flat into a square (using non-stick sprayed parchment helps) and wrap in plastic wrap. Chill or freeze until firm.
6. Preheat oven to 400F.
7. Cut into small rounds, squares or rectangles.
8. Baking from frozen, place scones on sheet tray, spread evenly apart. Brush with egg wash and sprinkle with demerara sugar and Maldon sea salt. Bake in preheated oven until golden, about 15 minutes.
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