- 2 cups gluten free flour, I use the Namaste brand
- 1 Tablespoon lemon zest
- 1 Tablespoon baking powder
- 1/2 Teaspoon baking soda
- 1 stick of salted butter, 8 Tablespoons, or 4 ounces
- 1 cup fresh blueberries, see notes
- 1/3 cup honey
- 1 egg
- 1/4 cup buttermilk + 2 Tablespoons to brush the tops
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon almond extract
- 6 Tablespoons coconut butter
- 2 Tablespoons honey
- 2 Tablespoons freshly squeezed lemon juice
- 3–4 drops of almond extract, about 1/2 of 1/4 Teaspoon
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, lemon zest, baking powder, and baking soda until thoroughly mixed.
- Cut the butter into small pieces and add it to the mixing bowl. Using your hands, work the butter into the flour mixture by rubbing it between your palms creating a smearing motion. This works the butter in to create perfectly flaky scones. You want to work quickly to get the butter incorporated within 3-4 minutes so that the heat from your hands doesn’t melt it too much. Also be sure and leave visible pieces of butter, (refer to pictures in the post) which creates the flaky texture. When the butter has been incorporated, stir in the blueberries, and set the bowl aside.
- In a separate mixing bowl, combine the honey (lightly warm it first if it’s not liquid), egg, 1/4 cup buttermilk, and the vanilla and almond extracts.
- Pour the wet ingredient mixture into the the flour/butter mixture and mix just to combine.
- Using a spatula, scrape the dough onto a lightly floured work surface and pat/roll it into a round about 1 1/2″ deep and 10-12″ diameter. Using a sharp knife, cut the round into 8 triangular pieces and place each triangle on the prepared baking sheet. Brush the tops of the scones with the remaining 2 Tablespoons of buttermilk.
- Bake for 15-18 minutes, or until the scones are puffed up, lightly golden, and just done in the center.
- Let the scones cool for 20 minutes or until room temperature before glazing.
- For the glaze, combine all the glaze ingredients in a small saucepan placed over low heat. Stir as the coconut butter melts, and heat only until all the ingredients have combined together. Remove the pan from the heat and place the glaze in a squeeze bottle to easily make zig zag lines over the scones, or just drizzle the glaze over the scones with a spoon.
- Serve immediately. Leftovers can be frozen and gently reheated.
Fresh blueberries work best in scones. You can use frozen berries, but the juice will turn the scones a rather unappealing greyish color, but the flavor is still delicious.