Gluten-Free Blueberry Scones with Vanilla Frosting
Ingredients
- 1 1/2 cups all-purpose flour (gluten-free 1:1 baking flour)
- 1/2 cup granulated sugar (coconut sugar)
- 1 tsp. baking powder
- 1/4 cup blueberries + extra for the top (freeze-dried)
- 1/2 cup milk (almond milk)
- 1 egg
Preparation
Preheat the oven to 350°F (175°C) and prepare a baking sheet by spraying or lining it.
In a small bowl, whisk together the milk and egg.
In a large bowl, whisk together the flour, sugar, and baking powder, then stir in the freeze-dried blueberries.
Pour the wet ingredients (milk and egg mixture) into the dry ingredients and stir until a slightly sticky dough forms.
Drop the dough onto the prepared baking sheet and use a greased piece of parchment paper to press the dough into a circle.
Cut the dough into 8 slices without separating them, and bake for 12-13 minutes, or until the scones are golden brown.
