Oh man it has been a moment since I posted! Sometimes life gets a bit busy though and takes our focus elsewhere, temporarily. But my busyness has passed for now and here I am, ready to share with you all. Because I actually have several recipes I made last month, that I just haven’t got around to posting.
In order to share, I’ve got myself pumped up with the British Baking Show. I am currently re-watching it, curled up with some tea and writing to all you lovely people. I would compare it to an athlete watching game film. It gets me super pumped up to bake and dream up recipes. It also gives me loads of ideas of things I want to make or convert. Plus I learn a ton, because they share things I have never heard of. The only downside, though, may be that I fixate on making something. Like eclairs. I have it set in my heart that I am going to make eclairs. And then my brain spirals with flavors I want to make. Lemon meringue. Sweet potato cream with a maple praline frosting. Triple Chocolate. White chocolate raspberry. Rose pistachio. Blackberry lavender. Before I get ahead of myself, though, I have to make the choux pastry. I have tried it once, but was not satisfied. But sometimes gluten-free baking takes SEVERAL attempts. So soon (hopefully Thursday or Friday) I will have another go at it.
As you can see, sometimes I get caught up in a flavor. Lemon. I love lemon. I confessed before how I can just nibble on lemon curd. I also adore some lemon paired with blueberry. A while back I posted a recipe for Lemon Blueberry Cookie Sandwiches (click the link and check it out, probably the best vegan cookies I have ever made). I decided to use the combo again in these Lemon Blueberry Scones I am about to share with you. I like them in mini sizes. I typically make large triangular scones, but I really liked the bite-sized one this time. A slight drizzle, adds a touch of sweetness. I would like to try this again, with maybe a lavender infused glaze.
Regardless, I hope you enjoy these. They freeze well. And the flavors can be changed. Maybe a lemon raspberry or lime raspberry. Or a cherry almond. Or a chocolate orange.
Gluten-Free Lemon Blueberry Scones
- 3 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tbsp baking powder
- 3 tbsp maple sugar
- 1/2 tsp salt
- zest of 2 lemons
- 6 tbsp butter, cubed
- 1 cup fresh blueberries
- 1/2 cup coconut milk
- 1 cup organic powdered sugar
- 2 tbsp coconut milk
- 1 tbsp lemon juice, freshly squeezed
- 1/4 tsp almond extract
- Lemon Zest
Let’s Make it Happen: Preheat oven to 425.
Mix the almond flour, tapioca flour, maple sugar, baking powder, salt and lemon zest in a bowl. Add in the butter. Mix with your hands until it is combined in and resembles pea sized bits. Slowly add the coconut milk. Keep a watch here, I find sometimes with gluten-free, I don’t add the whole amount. You don’t want it to be too wet. Now gently fold in the blueberries.
Shape each one into small triangles. Or you can shape into into a circle and cut into 8ths. Whatever your preference. Place on a parchment lined baking sheet. Bake for 15 minutes or until golden brown. The time will be dependent on the size of the scones.
Whisk together the glaze ingredients. You want it slightly runny, so you can drizzle it. Add powdered sugar or coconut milk accordingly. Sprinkle lemon zest on the top. Eat and enjoy!