Blueberry Drop Scones are a delicious gluten-free treat and are surprisingly easy to make, especially with the aid of a food processor.  What used to be a timely process of cutting in chilled butter, is a quick and painless step with a food processor.

We added a little lemon zest to compliment the blueberries in this recipe.  Lemon zest is the bright yellow portion of a lemon’s peel.  This can easily be shredded with a rasp; a very sharp, thin, tool used to grate.

Equipment you will need:

Ingredients

• 1-3/4 cup gf flour mix
• 3/4 cup sugar
• 1/4 cup fine cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 Tablespoons unsalted butter, chilled and cut into small pieces
• 1/2 cup buttermilk
• 1 teaspoon lemon zest
• 1 large egg
• 1 cup fresh or frozen blueberries
• Powdered sugar

Instructions:

Preheat oven to 375 degrees F.  Prepare a baking sheet lined with a silpat or parchment paper.

Step 1

Step 2

Step 3

Add chilled butter and blend in the food processor, or with a pastry blender or two knives until mixture resembles coarse meal.

Step 4

To a separate bowl, add buttermilk, egg and lemon zest and mix until blended.

Step 5

Add wet ingredients to the dry, mixing until blended. Add the blueberries and stir just until mixed in.

Step 6

Drop large spoonfuls onto the prepared baking sheet and bake for 30 minutes.

Step 7

Let cool slightly then sprinkle with powdered sugar and serve.

These scones are wonderful served with Lemon Curd.  See recipe below.

Lemon Curd

Ingredients

• 3 large eggs
• 1/3 cup sugar
• Grated lemon zest of 1 lemon
• 1/2 cup strained fresh lemon juice
• 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
• 1/2 teaspoon gf vanilla

Directions

In a medium stainless-steel or enamel saucepan, whisk together eggs, sugar and lemon zest until light in color. Add lemon juice and butter. Cook, whisking, over medium heat until butter is melted. Then whisk constantly until mixture is thickened, simmering gently for a few seconds.

Using a spatula, scrape filling into a medium-mesh sieve set over a bowl and strain filling into bowl. Stir in gf vanilla. Let cool, cover, and refrigerate to thicken.

This keeps refrigerated for about a week.

-Glutenfreeda