gluten-free blueberry lemon scones II

Amys Gluten Free Pantry

I’ve been experimenting with scones and muffins now that the kids are back in school. The ease of pulling these from the freezer the night before for a quick breakfast is a huge help in the morning. These are made with Pamela’s mix, so they’ve got a smidge of dairy in them. I’ve adapted her original Cranberry Orange recipe to produce a firmer scone, which my kids really like.

Prep time: 10 minutes
Total time: 25 minutes
Yield: 10 scones
Special equipment: food processor and ice cream scooper for ease

3 1/3 c. Pamela’s Baking & Pancake Mix, plus 1/4 c. to use later
1/2 c. sugar
1 tsp. baking powder
4 T cold butter cut into 1/4″ pieces, or butter substitute (Earth Balance)
1 egg, beaten
2/3 c. milk or milk substitute, plus 1/8 c. to use later 
zest of one lemon
1/2 c. blueberries (I use frozen)
turbinado sugar (you can find this at Trader Joe’s)

  1. Preheat oven to 375 degrees.
  2. Into the bowl of a food processor with steel blade (or mixer) combine Pamela’s mix, sugar and baking powder.
  3.  Add butter and pulse for a few seconds until the butter is the size of small peas.
  4. Combine the egg, milk and lemon zest and add to the batter through the feed hole slowly, pulsing, until the batter comes together.
  5. In a separate bowl, combine blueberries and 1/4 c. Pamela’s mix and coat berries thoroughly (this prevents them from falling to the bottom of the batter).
  6. Remove batter to a separate mixing bowl and fold blueberries in until just combined.
  7. Using an ice cream scooper, drop onto lightly oiled baking sheet.
  8. Brush tops of scones with milk and sprinkle with turbinado sugar.
  9. Bake for 15-17 minutes or until a toothpick inserted into the thickest part of the scone comes out clean.
  10. Cool on a rack. These freeze beautifully.

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