Blueberry Scones - Gluten Free

Instructions

• 1

  Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• 2

  In a large bowl place flour, baking powder, baking soda, salt, granulated sugar and lemon zest. Whisk to combine.
• 3

  Add chopped and chilled butter and toss to coat. Flatten each chunk of butter between thumb and forefinger to create coarse meal.
• 4

  If using fresh blueberries you may need to cut any large ones in half. Add blueberries to flour mixture and toss to coat.
• 5

  Create a well in the center of the dry ingredients and add buttermilk, lemon juice and honey. Mix gently.
• 6

  If necessary, press together into a ball of dough with floured hands, handling dough as little as possible.
• 7

  Turn dough onto a large piece of plastic wrap and press into a disk that's about 6 inches round and 1 inch thick.
• 8

  Wrap disk loosely with plastic and press to make a 7 inch disk. Place in freezer for 10 minutes or until firm.
• 9

  Remove dough from freezer and cut into 2 halves and then those into 4 equal triangles. Place on baking sheet
• 10

  Bake 20 minutes. When cool drizzle with powder sugar glaze.