Gluten-Free Blueberry Lemon Poppyseed Scones

Gluten-free, Dairy-free

Spring is here & what better way to celebrate than these fresh Gluten-Free Blueberry Lemon Poppyseed Scones!

I don’t think it’s any surprise that many of us have found ourselves spending extra time in the kitchen during this stay-at-home time. If you’ve been looking for an easy, flavorful recipe to brighten up your days stuck inside, look no further!

These scones are perfect for those slow mornings with the family and the lemon blueberry flavor is truly the epitome of SPRING! [which, by the way, is officially here - despite our lack of time spent outside enjoying it…]

Gluten-Free Blueberry Lemon Poppyseed Scones

Danielle Webb | 3/30/2020

* prep time: 20 minutes minutes

* chill time: 20-30 minutes minutes

* cook time: 18-25 minutes

* total time: About 1 hour, 15 minutes

Servings: 8 scones

Ingredients:

- 2 cups Bob's Red Mill almond flour

- 3/4 cup Bob's Red Mill coconut flour

- 1/2 cup coconut sugar

- 1/2 tsp salt

- 2 1/2 tsp baking powder

- 1/2 cup vegan butter, chilled or frozen

- 1/4 cup canned full-fat coconut milk (set aside 1 Tbsp coconut milk for icing)

- 1 Tbsp maple syrup

- 1 egg

- 1 1/2 tsp vanilla

- Juice of 1/2 lemon + zest of full lemon (set aside 1 Tbsp lemon juice for icing)

- 1 cup blueberries, washed and patted dry

- 1 Tbsp poppyseeds

- 1/4 cup crystal sugar, optional

- 1 cup powdered sugar, for icing

Instructions:

1. Mix flour, sugar, salt, and baking powder in a bowl

2. Grate the butter and combine with dry ingredients using a pastry knife or fork

3. In a separate bowl, add the coconut milk (keeping most of it the top layer in the can, then adding in some of the liquid), whisk until combined and a buttermilk-like texture

4. In the bowl with the coconut milk, whisk in maple syrup, egg, lemon juice/zest, vanilla, and poppyseeds

5. Add the wet ingredients to the dry, stir to combine

6. Fold in bluberries with a rubber spatula

7. Place dough on floured surface (a little almond flour will do) and form into a circle, about 1" thick

8. Cut dough into 8 triangles, sprinkle with crystal sugar, and set on baking sheet in the fridge for about 20-30 minutes to chill

9. Preheat oven to 400 F

10. Bake 18-25 minutes

*For icing: Combine 1 cup powdered sugar, 1 Tbsp coconut milk, 1 Tbsp lemon juice, and whisk. Drizzle on scones when ready to serve.

Happy spring everyone! Share how you are enjoying your time at home in the comments below - and let me know if you have any recipe requests or questions.

Be sure to tag #wanderfullywholesomeeats so I can see how you enjoyed this recipe!

xoxo

Danielle Webb