Makes 8 scones Difficulty
1-3/4 cup gf flour mix 3/4 cup sugar ¼ cup fine cornmeal 2 teaspoons baking powder ¼ teaspoon baking soda ¼ 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
Preheat oven to 375 degrees F. Prepare a baking sheet lined with a silpat or parchment paper. Make lemon zest. Using a rasp, grate the lemon, turning the lemon so that you grate off just the bright lemon peel. Grate until you get 1 teaspoon; set aside. In the bowl of a food processor, combine gf flour, sugar, cornmeal, baking powder, baking soda and salt. Add chilled butter and blend in the food processor, or with a pastry blender or two knives until mixture resembles coarse meal. To a separate bowl, add buttermilk, egg and lemon zest and mix until blended. Add wet ingredients to the dry, mixing until blended. Add the blueberries and stir just until mixed in. Drop large spoonfuls onto the prepared baking sheet and bake for 30 minutes. Let cool slightly then sprinkle with powdered sugar and serve.