Lemon Blueberry Drop Scones (GF Optional)
Recipe create by Emily Chave @GlutenlessApron
Total time: 1 H 5 M
Serves: 10 Scones
INGREDIENTS
1 1/2 teaspoons apple cider vinegar
1/2 scant cup Mariani Vanilla walnutmilk
1/4 cup unsalted butter, cold
2 cups gluten free 1:1 flour (or sub regular all-purpose flour if not gluten free)
1/3 cup granulated sugar
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/4 cup plain greek yogurt
1 egg, room temperature
1 teaspoon pure vanilla extract
1 tablespoon lemon zest (from 1 medium-size lemon)
1 cup fresh blueberries
Mariani Vanilla walnutmilk, to brush tops
turbinado sugar, for spinkling tops
INSTRUCTIONS
In a large liquid measuring cup, add apple cider vinegar and enough walnutmilk to measure ½ cup. Stir and let sit for 5 to 10 minutes to allow the milk to curdle.
Using a cheese grater with large holes, grate the butter onto a small plate. Place in the freezer.
In a medium bowl, whisk together the gluten free 1:1 flour, sugar, salt, baking soda, and baking powder. Set aside.
In the liquid measuring cup with the walnutmilk and apple cider vinegar, add the greek yogurt, egg, and vanilla extract. Whisk with a fork until combined.
Remove the butter from the freezer and add it to the dry ingredients. Add the lemon zest and mix with a fork until incorporated. Add the wet ingredients and stir until everything is moistened and combined. Gently fold in the blueberries.
Cover the bowl with plastic wrap and refrigerate for 15 minutes. Do not skip this step!
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Using a large #20 scoop, scoop the dough onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops of the scones with walnutmilk and sprinkle with turbinado sugar.
Bake for 18 to 22 minutes or until the tops and edges are golden brown. Remove from the oven and let cool on baking sheet for 5 minutes before serving.
Lemon Blueberry Drop Scones (GF Optional)
Ingredients
- 1 1/2 teaspoons apple cider vinegar
- 1/2 scant cup Mariani vanilla walnutmilk
- 1/4 cup unsalted butter, cold
- 2 cups gluten free 1:1 flour (or sub regular all-purpose flour if not gluten free)
- 1/3 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 cup plain greek yogurt
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (from 1 medium-size lemon)
- 1 cup fresh blueberries
- Mariani vanilla walnutmilk, to brush tops
- turbinado sugar, for spinkling tops
Instructions
- In a large liquid measuring cup, add apple cider vinegar and enough walnutmilk to measure ½ cup. Stir and let sit for 5 to 10 minutes to allow the milk to curdle.
- Using a cheese grater with large holes, grate the butter onto a small plate. Place in the freezer.
- In a medium bowl, whisk together the gluten free 1:1 flour, sugar, salt, baking soda, and baking powder. Set aside.
- In the liquid measuring cup with the walnutmilk and apple cider vinegar, add the greek yogurt, egg, and vanilla extract. Whisk with a fork until combined.
- Remove the butter from the freezer and add it to the dry ingredients. Add the lemon zest and mix with a fork until incorporated. Add the wet ingredients and stir until everything is moistened and combined. Gently fold in the blueberries.
- Cover the bowl with plastic wrap and refrigerate for 15 minutes. Do not skip this step!
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Using a large #20 scoop, scoop the dough onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops of the scones with walnutmilk and sprinkle with turbinado sugar.
- Bake for 18 to 22 minutes or until the tops and edges are golden brown. Remove from the oven and let cool on baking sheet for 5 minutes before serving.