gluten free berry scones with blueberries and strawberries
Makes: 8 scones
Prep Time: 8 minutes
Total Time: 50 minutes
For the Scones
1 1/2 cups frozen berries (blueberries, blackberries, strawberries or a combination)
1/4 cup powdered sugar
3 cups gluten free flour blend for muffins and quick breads, plus approx. 1/2 cup more for dusting
12 Tablespoons unsalted butter, chilled, cut into 1/2 inch pieces (1 1/2 sticks or 3/4 cup)
1/3 cup granulated sugar
1 Tablespoon baking powder
1 1/2 teaspoons xanthan gum or guar gum
1 1/4 teaspoons table salt
3/4 cup whole milk
1 egg plus 1 egg yolk
For the Glaze Topping
2 Tablespoons unsalted butter
1 Tablespoon honey
1. Preheat Oven: Adjust oven rack to upper middle position. Preheat oven to 425 degrees.
2. Prep Pan: Line a rimmed baking sheet with parchment paper. Set aside.
3. Prep Berries: Toss berries together with powdered sugar in a bowl to coat. Spread sugared berries out on a plate. Freeze until needed.
4. Process Mix: In a food processor, combine 3 cups flour blend, 6 Tablespoons butter, granulated sugar, baking powder, xanthan gum and salt until combined, about 15 seconds. Stop processor. Add remaining 6 Tablespoons butter and pulse a few times to reduce butter to pea sized bits, about 10 quick pulses.
5. Add Berries to Mix: Transfer mix to a medium mixing bowl. Add frozen berries to bowl and toss together to coat.
6. Mix Milk & Egg: In a small bowl add the milk, egg and egg yolk and whisk together to combine. Make a well in the dry mix and pour in milk mixture.
7. Mix Dough: Using a rubber spatula, gently stir mix, scraping down edges of bowl and folding over and inward to combine mix, turning bowl to do so. Form a shaggy dough with some dry parts exposed.
8: Form & Cut: Dust clean counter with remaining flour blend and transfer dough to floured counter. Using floured hands, form the dough into a rectangle about 12 inches long and about 5 inches wide by 1 inch thick. Cut rectangle crosswise into 4 equally sized rectangles. Cut each of those in half diagonally, forming 8 triangles. (If you prefer, form dough into a 1 inch thick circle and cut into 8 wedges like your would cut a pie.)
9: Transfer & Bake: Using a bench scraper, (scones will be stuck to counter) transfer scones to lined baking sheet. Bake scones for 18 minutes.
10. Make Glaze: While scones bake, make glaze. Stir melted butter and honey together in a small bowl.
11. Glaze & Finish: Remove pan from oven and brush butter mixture evenly over each scone. Return pan to oven and continue to bake until scones are light golden brown, another 5 minutes or so.
12: Cool & Serve: Transfer scones to a wire rack and let cool about 10 minutes. Serve and enjoy!
