Gluten-Free Lemon Blueberry Scones

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar (or any other preferred sweetener)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dairy-free margarine or coconut oil, chilled and cut into small pieces
• 1/2 cup unsweetened almond milk (or any other non-dairy milk)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt.

3. Add the chilled margarine or coconut oil to the flour mixture. Use a pastry cutter or your fingers to work the fat into the flour until it resembles coarse crumbs.

4. In a separate bowl, combine the almond milk, lemon zest, lemon juice, and vanilla extract.

5. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

6. Gently fold in the blueberries until evenly distributed throughout the dough.

7. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.

8. Use a sharp knife to cut the circle into 8 equal wedges.

9. Transfer the wedges to the prepared baking sheet, leaving space between each scone.

10. Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.

11. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Glaze:

For a simple glaze, mix together 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice until smooth. Drizzle the glaze over the cooled scones.

Enjoy your gluten-free and dairy-free Lemon Blueberry Scones!