Recipe Notes
-
Scone dough can be sticky, but using well-chilled ingredients and keeping the dough cold throughout the process will help. Dust with additional pastry flour as needed to prevent sticking, always brushing away any excess flour to prevent too much extra from being incorporated.
- If using frozen wild blueberries, rinse them briefly in a strainer then dry on paper towels immediately before using. This will help minimize staining in the dough.
Ingredients
- 2½ cups (313g) reclamation gluten-free pastry flour blend
- 3 tbsp (38g) granulated sugar
- 2 tsp (10g) baking powder
- ½ tsp (3.1g) table salt
- 1 large (50g) egg
- 1 cup (240g) heavy cream, chilled
- 1 tsp (5g) vanilla extract
- 2 tsp lemon zest
- 6 tbsp (85g) unsalted butter, cold, cut into ½ inch cubes
- ¾ cup (105g) wild blueberries, fresh or frozen (do not thaw)
Lemon Icing
- 2 tbsp (30g) lemon juice
- 1¼ cups (150g) powdered sugar
Directions
Step 1
Combine the pastry flour, sugar, baking powder, and salt in the bowl of a food processor, and process for 10 seconds to combine. Add the cubed butter and pulse until the butter is fully incorporated and no visible pieces remain, about 15 pulses. Transfer the mixture to a large bowl.
In a small bowl or glass measuring cup, whisk together the egg, heavy cream, lemon zest, and vanilla.
Step 2
Make a well in the middle of the dry ingredients and pour in the heavy cream mixture. Use a spatula to stir the mixture, gently swirling the wet ingredients to gradually incorporate flour from the edges until a shaggy, dry dough forms with only a few pockets of dry flour.
Transfer dough to the fridge and chill for 10 minutes. This gives the flour blend time to hydrate and makes the dough easier to shape.
Step 3
Turn the dough out onto a floured silicone pastry mat or other work surface, then flour the top of the dough and your hands. Pat the dough down to flatten it, then fold it in half, brushing away any excess flour. Repeat this folding process two more times.
Baking Tip —
Use a bench scraper to loosen the dough from the work surface before folding, and dust the work surface and dough with additional pastry flour as needed, brushing off any excess with a pastry brush to avoid incorporating too much extra flour.
Pat or roll the dough out to a roughly 9 by 9 inch square. Scatter half of the blueberries over the dough, going all the way to the edges. Fold the dough in half, then repeat–rolling the dough out to a 9 by 9 inch square and scattering the remaining blueberries.
Fold the square in half, then pat or roll into a 9 by 6 inch rectangle, about 7/8” thick. Using a knife or bench scraper, divide the dough into 6 equal squares, each 3 by 3 inches. Cut each square in half diagonally so that you have 12 scones.
Arrange the cut scones on a parchment-lined sheet pan, spacing at least 1 inch apart. Transfer to the fridge and chill for at least 20 minutes, or up to 24 hours (tightly wrapped). Pre-heat oven to 375° while the scones chill.
Step 4
Lightly brush the tops of the scones with heavy cream, then bake for 20 - 24 minutes, or until golden brown and the internal temperature registers about 204°.
Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool until just warm.
Make the icing by whisking together the lemon juice and powdered sugar in a bowl, then drizzle over the cooled scones.
