Ingredients

  • 2 c (8 oz) Better Batter Gluten Free Flour, plus up to 3 Tbl more for work surface
  • 1/2 c sugar, plus up to 2Tbl more for sprinkling
  • 1 Tbl baking powder
  • 1/2 tsp salt
  • 1/2 c unsalted butter, cold
  • 1 large egg
  • 1/2 c sour cream
  • 1 tsp vanilla
  • 12 oz bag of frozen mixed berries or 1 heaping cup of fresh fruit (keep fruit frozen so berries don't bleed as much)
  • Zest from one lemon
For the glaze

Instructions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a non-stick liner and set aside. Mix the dry ingredients. In a large bowl, add 2 c flour, sugar, baking powder, and salt and whisk to combine. (Alternatively, do this step in a food processor along with cutting in the butter in the next step.) Add the butter and cut in with your finders, two forks or butter knives, or in the food processor. The flour mixture will have the appearance of wet sand with some pea-sized clumps of butter. Put in a large bowl if using a food processor. Mix the wet ingredients. In a small bowl, add the egg, sour cream, and vanilla and whisk until smooth. Pour the wet ingredients over the dry flour mixture and gently fold until combined. Add in lemon zest and berries, dough will be shaggy. Don't overmix! Bake. On a clean work surface, sprinkle 2 Tbl reserved flour. Dump scone dough onto the flour and gently knead to form a cohesive ball. Add more flour if necessary. Pat into a 10-12 inch circle. With a sharp knife, cut the dough into eight even triangles. Place on the parchment-lined baking sheet at least 2 inches apart since these spread a little during baking. Sprinkle with remaining sugar, about 1/2 tsp per scone. Bake for 18-22 minutes or until just golden on top. Tent with foil if necessary. Remove from oven and cool 5-10 minutes on baking sheet before glazing. Make the glaze. While the scones are baking, whisk together the powdered sugar and milk/cream. Add more powdered sugar or to achieve a thick glaze to swirl on top, or thin it out and dip the entire top of the scone in the glaze instead. Makes 8 large scones. Adapted from Averie Cooks!