Lemon Berry Scones
Lemon Zest Blueberry Scones are a delightful morning treat that combines the tangy zest of lemon with the sweet juiciness of dried wild blueberries, creating a perfect balance of flavors. This recipe is a testament to the innovative use of gluten-free ingredients, like sorghum flour, potato starch, and buckwheat flour, catering to those who seek or require gluten-free options without compromising on taste or texture. The inclusion of almond meal adds a subtle nuttiness, enhancing the overall flavor profile. The scones are made by pulsing the dry ingredients with cold butter to achieve a coarse meal texture, then blending in a mixture of yogurt, egg, lemon zest, and vanilla for moisture and flavor. The addition of dried blueberries introduces bursts of sweetness throughout. Brushed with milk and sprinkled with a mix of granulated sugar and nutmeg before baking, these scones emerge from the oven with a browned top, offering a slight crunch that gives way to a soft, tender interior. The taste is a delightful interplay of the lemon's brightness and the natural sweetness of the blueberries, making each bite a refreshing and satisfying experience.
- 1 cup Sorghum Flour
- ⅓ cups Potato Starch
- ¼ cups Firmly Packed Brown Sugar
- 3 tablespoons Buckwheat Flour
- 3 tablespoons Almond Meal
- 1½ teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¾ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- 6 tablespoons Cold Unsalted Butter
- ⅔ cups Plain Nonfat
- 1 Large Egg
- 2 teaspoons Grated Lemon Zest
- 1 teaspoon Vanilla Extract
- ½ cups Dried Wild Blueberries
- 2 tablespoons Whole Milk
- 1 tablespoon Granulated Sugar
- ⅛ teaspoons Ground Nutmeg
- Waking Up the Oven
Preheat the oven to 375°F (190°C). Softly butter a 9-inch metal pie pan, setting the stage for a masterpiece of morning delight.
- Crafting the Dough
In the food processor, bring together the earthy sorghum flour, airy potato starch, rich brown sugar, rustic buckwheat flour, and nutty almond meal. Sprinkle in the leavening agents and a pinch of salt for balance. Pulse until well mixed. Introduce cold butter, pulsing until the blend whispers of sandy shores. In a separate bowl, whisk the yogurt, egg, vibrant lemon zest, and pure vanilla into a harmonious liquid melody. Unite this with the flour mixture, pulsing into a tender batter. With a final pulse, bring the dried wild blueberries into the fold.
- Preparing the Panorama
Pour the batter into your prepared pan, smoothing it into an even landscape. With a brush of milk, paint the surface; then, sprinkle a blend of granulated sugar and nutmeg across like the first light of dawn.
- The Baking Symphony
Bake until the scone is golden and responds with a gentle spring to your touch, about 30 minutes. Allow it to cool on a wire rack, then slice into wedges to reveal its warm heart.
