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Citrus Blueberry Lectin-Free Scones

Gluten-Free Lemon Blueberry Scones

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 43 minutes
  • Yield: 6-8 scones
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Description

These gluten-free lemon blueberry scones are soft, buttery, and filled with wild blueberries and fresh citrus zest. Made with almond and sorghum flours and finished with a bright lemon-cacao butter glaze, they have no added sugar and are naturally lectin-free. Enjoy them with coffee or tea for breakfast, brunch, or a satisfying afternoon treat.

Ingredients

For the scones

  • 1 cup packed almond flour, plus 2 tablespoons
  • 1/2 cup sorghum flour
  • 1/2 cup arrowroot flour (tapioca flour can also be used)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated monk fruit sweetener, such as Lakanto
  • 4 tablespoons French or Italian butter
  • 2/3 cup plain Kite Hill almond yogurt, another plant-based yogurt, or goat or sheep yogurt
  • 1 pastured egg
  • Zest of 1 organic orange
  • Zest of 1 organic lemon
  • 1/2 cup sorghum flour, reserved for bringing the dough together
  • 1/2 cup frozen wild blueberries

For the citrus glaze

  • 80 grams cacao butter
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed orange juice
  • Zest of 1 organic lemon
  • Zest of 1 organic orange, optional for a stronger citrus flavor
  • 1 teaspoon monk fruit sweetener

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Add the almond flour, 1/2 cup sorghum flour, arrowroot flour, baking powder, salt, and monk fruit sweetener to a food processor. Pulse several times to combine.
  3. Add the butter and pulse a few times. Add the yogurt, egg, orange zest, and lemon zest. Pulse just until the ingredients come together; do not overmix.
  4. Transfer the dough to a bowl or a sheet of parchment paper. Add the reserved 1/2 cup sorghum flour and gently bring the dough together without working it too much.
  5. Add the frozen blueberries and gently incorporate them into the dough. Shape the dough into a round and transfer it to the prepared baking sheet. Cut the round into 6 triangles, or 8 for smaller scones, without separating them.
  6. Bake for 15 minutes. Remove the pan from the oven and carefully separate the triangles. Return them to the oven and bake for approximately 8 more minutes.
  7. While the scones bake, combine all the glaze ingredients in a small saucepan. Warm over low heat until melted and smooth, then remove from the heat.
  8. Allow the glaze to cool until it is almost solid but still soft and spreadable. Let the scones cool completely, then brush the glaze over the tops.

Notes

Add the blueberries directly from the freezer to help prevent them from releasing too much juice into the dough.

Arrowroot and tapioca flour can be used interchangeably in this recipe.

The cacao butter glaze needs to cool and thicken before being applied. If it is still very liquid, allow it to cool a little longer.

Find it online: https://creativeinmykitchen.com/citrus-blueberry-lectin-free-scones/