Um, so I may have forgotten to take pictures before we ate all the scones…. You can find beautiful pictures at Smitten Kitchen though, which is where I got the recipe in the first place!
Update: Try spreading them with clotted cream!
Blueberry Lemon Scones
Adapted from Smitten Kitchen
2 cups gluten-free flour
Zest of 1 lemon, finely grated
3 tablespoons raw (turbinado) or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup milk
1 tablespoon raw (turbinado) or other coarse sugar for finishing
1. Heat oven to 400°F.
2. In a large bowl, combine flour, zest, sugar, baking powder, and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender.
3. Mix in blueberries and milk with your hands, gently kneading just until the milk is mixed in.
4. Shape the dough into 8 triangles on baking sheet. If desired, sprinkle the tops with coarse sugar.
5. Bake for 15 to 17 minutes, until scones are golden brown on top.