We had such a fun weekend celebrating Easter with both sides of our families. It is such a special time remembering the ultimate sacrifice of our Savior and the gift of our salvation. I made these delicious scones over the weekend and I thought I would share with you all. It’s hard to find a recipe that is gluten free and that doesn’t taste like cardboard! Nothing beats fresh blackberries, raspberries and blueberries in the Spring and Summer! These scones are so flakey and buttery and perfect for a Saturday morning treat!
Triple berry scones with lemon glaze
4 cups gluten free flour mix (I use Domato brand mix)
1 cup cold dairy free butter (I use Earth Balance)
1 tablespoon baking powder
1/2 tsp salt
1 cup dairy free milk ( I used coconut, but almond or hazelnut will work also)
1 tsp vanilla
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
optional (1/2 cup chocolate chips)
1 cup powdered sugar
2 TBS fresh lemon juice
1/2 tsp vanilla
1 tsp water
Preheat oven to 375 degrees. Combine flour, sugar, salt and baking powder in a bowl and cut in butter until it crumbles. Add milk and vanilla slowly into mixture and stir. (For best results do not over-stir) Gently fold in berries until well incorporated. Optional add in chocolate chips and omit lemon glaze. Divide dough into 2 balls and roll one at a time into a disk and pat to into a 1 inch thick round on a lightly floured surface. Cut into 8 wedges and sprinkle with granulated sugar. Bake scones for 18 minutes or until light, golden brown. While they are baking combine powdered sugar, lemon juice, water and vanilla in a bowl and stir to combine. When the scones come out of the oven, spoon lemon glaze over the top of each scone and let cool. Enjoy!
I hope you love these scones as much as our family does! I’d love to hear your favorite gluten free recipes!