Eat hot out of the oven.
Generous amounts of butter, heavy cream and eggs make these blueberry scones flavorful. However, to achieve a light, flaky crumb in gluten-free products, the trick is to avoid overmixing after you have added the wet ingredients. Proteins in gluten-free flours are more fragile than those that contain wheat. Accordingly, too much kneading can lead to a dense scone.
Instructions
1. Preheat the oven to 350 degrees. Line the sheet pan with parchment paper.
2. Combine the , cream of tartar and cornstarch in a large mixing bowl.
3. Add the gluten-free flour mix, xanthan gum, salt and 1/4 cup sugar to the baking soda mixture. Whisk thoroughly to combine.
4. Place the cold butter onto the cutting board, and chop it into medium sized cubes using the knife. Toss the butter with the dry ingredients until coated.
5. Cut the butter into the dry ingredients until it is the size of small peas using the pastry blender or 2 knives. Do not to cut the butter too small.
6. Gently mix the blueberries and the chopped candied lemon slices with the dry ingredients.
7. Crack the egg and egg yolk into the liquid measuring cup and scramble the eggs with a fork. Add ½ cup of cream.
8. Pour the liquid into the dry ingredients. Mix gently with your hands until dough forms, but do not to overwork it. The dough should be soft but not wet or sticky.
9. Remove the dough from the bowl, and place it on a piece of parchment paper. Pat it into a circular patty approximately 3/4-inch thick.
10. Cut nine to 10 scones with a 3-inch biscuit cutter. You will need to gather the scraps and form them into another patty to cut more scones. Or slice the dough into eight to 10 triangular wedges if you don't have a biscuit cutter.
11. Transfer the scones to a parchment lined sheet pan. Brush the scones with the remaining 2 tbsp. cream and sprinkle them with 1 tbsp. of the remaining sugar. Bake for 18 to 23 minutes until golden around the edges.
Tags: baking soda, biscuit cutter, blueberry scones, ingredients until, , parchment paper