Lemon Blueberry Chia Scone {Gluten Free}

Lemon Blueberry Chia Scone {Gluten Free}

Earlier this summer I got to spend a couple of hours having coffee and catching up with Sheila from Beyond the Grain Gluten Free. As always it was a blast talking to her. She is one of those people that I could just sit and talk with for hours and hours. As you already know I am her number one fan when it comes to gluten free products. Don’t worry…we don’t sit and talk for hours about gluten, but I do always leave feeling inspired after being around her.

So inspiration, a latte, and a green tea later…I give to you Lemon Blueberry Chia Scones. A recipe that worked on the first try!!! It must have been all of the caffeine…

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Aren’t they pretty? And so easy…you make them in the food processor.

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Lemon and blueberry are always a good combo. The chia seeds add a little bit of crunch and a ton of nutrition.

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Lemon Blueberry Chia Scone {Gluten Free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 Scones
Ingredients
  • 2 cups Beyond the Grain GF Flour blend
  • ½ cup packed brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • zest of 1 lemon
  • 2 tbsp chia seeds
  • 1 stick unsalted butter, cubed
  • 1 egg
  • ¼ cup milk (almond or dairy)
  • 2 tsp vanilla
  • juice of 1 lemon
  • ¾ cup fresh blueberries
Directions
  1. Preheat oven to 375 degrees.
  2. Cut a stick of unsalted butter into cubes and place in the freezer while you are prepping everything else.
  3. To the bowl of a food processor add flour, brown sugar, baking soda, baking powder, salt, lemon zest, and chia seeds. Pulse a few times to combine these ingredients.
  4. Prepare your wet ingredients but do not add them yet. Put the egg, lemon juice, vanilla, and milk into a small bowl and set aside.
  5. Take the very cold butter from the freezer and add it to the food processor with the dry ingredients. Pulse a few times to get it started then process on high for 30 seconds or so until course crumbs are formed.
  6. Add all of the wet ingredients to the food processor. Process on high for about 30-45 more seconds until the mixture comes together.
  7. Turn out onto the counter or a cutting board. Use a small amount of flour for dusting if needed. This dough is slightly sticky. You will want to work quickly and carefully so that the butter does not get warm.
  8. Press some of the blueberries into the dough and fold over. Keep pressing them in and folding the dough over until all of the blueberries have been added.
  9. Form the dough into a circle and press down until it is about 8-9 inches in diameter.
  10. Cut the dough into 8 triangles.
  11. Use a spatula to carefully move each scone onto a parchment lined baking sheet.
  12. Place in the oven and bake for 18-20 minutes. The edges will be starting to turn golden.
Notes
When making these scones I suggest measuring everything out ahead of time so that you can move through each step in a quick manner without having to stop to prep something else. The butter and dough staying cold is critical to the scones turning out correctly.

XOXO and happy baking,

Jess



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