Blueberry Scones with Lemon Glaze

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It’s February! Happy February!

This is weird for me to say as I feel that January just started, but anywho happy second month of the year. This weekend was amazing. After a long run on Saturday, a group of friends headed to the mountains to go snowshoeing. That s**t is harder than it looks. We were all super exhausted by the end and ended the day scarfing down burgers at 5pm. I think most of us were practically passed out afterwards. Ah, married adult life. So uncomplicated when it comes to food and bedtime. If you would like to see pics of our trek, head to my Instagram account @grainandsimple. I’ll post one pic here, but will be posting more there.

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OK, scones. You’re probably thinking scones twice in a row? Yes. Correct. I can honestly say expect more in your future because they are so fun to make and taste delicious. The flavor combos are endless so just get ready.

These scones are best eaten right away if you’re using the glaze. The glaze is very light, but very sticky, so don’t glaze until right before you eat! They’re delicious without as well. Mix and match as you’d like! Enjoy!

  • 1 cup all-purpose gluten free flour (same blend as used for the previous scone recipe)
  • 1/2 Tbsp baking powder
  • pinch of sea salt
  • 1 Tbsp coconut sugar
  • 2 1/2 Tbsp cold butter, cubed
  • 1/2 cup coconut cream
  • 1/2 cup blueberries, frozen

    For the glaze:

  • 1/4 cup fresh squeezed lemon juice
  • 1 cup powdered sugar
  • zest of 1/2 lemon

1. Preheat the oven to 400 degrees F.
2. In a large bowl, sift together all of the dry ingredients; the flour, sugar, baking powder, and salt.
3. Cut in the butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Fold in the blueberries carefully making sure not to crush them.
5. Make a well in the center and pour in the coconut cream. Fold everything together carefully.
6. Pour the dough onto a floured surface and press into a loaf shape about 1 inch thick.
7. Cut into triangles and place on a parchment paper lined baking sheet and top the scones with a tab of coconut cream. Bake for 15-20 minutes or until golden brown. Set aside to cool.
8. To make the glaze, beat the lemon juice, zest, and sugar until mixed well. Pour on top of the cooled scones.

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