Dazzling Gluten-Free Scones

These golden triangles of delight make the perfect Sunday morning breakfast. While this recipe uses blueberries with an almond garnish, you can vary your fruit and toppings as desired.

Oven temperature: 375 F

Dry Ingredients:
• 2 cups whole grain Glenn’s Floury Corn flour

• 1 tbsp baking powder

• ½ tsp salt

• 1/8 tsp ground cardamom

Wet Ingredients:
• 1 large egg

• 1 ½ tbsp lemon juice

• 2 tsp vanilla extract

• zest of one lemon

• 1/3 cup sugar

• ½ cup milk

• ½ cup (one stick) unsalted butter

Fruit & Nuts:

• 1 cup of frozen blueberries

• 1/3 cup sliced almonds

Instructions:
• Set aside 1 tbsp of sugar.

• Combine dry ingredients in their own bowl and mix. Set aside.
• Cream butter and remaining sugar together.

• Add eggs, lemon zest and vanilla extract and mix with the creamed butter.

• Mix lemon juice with milk to produce buttermilk, then combine with the remaining wet ingredients.

• Combine wet and dry ingredients and mix to produce a batter.

• Incorporate the blueberries.

• Scrape batter onto a layer of parchment paper and pat into a roughly 1” thick disc.

• Sprinkle the sliced almonds and sugar evenly over the surface and press on with the palm of your hand to secure the garnish.

• Divide the disc into 8 triangles with a knife or dough cutter.

• Place triangles onto a parchment-lined baking sheet with a little space around each.

• Bake at 375 F for approximately 25 minutes. Triangles should be golden on the bottom, and cracks should appear on the top.