Gluten Free Lemon Blueberry Scones 

Ingredients

500mL gluten free flour
125 mL granulated sugar
15 mL baking powder
15 mL grated lemon zest
1 mL salt
125 mL cold butter, cut into small pieces
175 mL milk
1 egg
5 mL vanilla extract
250 mL dried blueberries

Topping:

15 mL milk
50 mL  turbinado sugar

Directions 

1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. Combine flour blend, sugar, baking powder, lemon zest and salt in a large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs with some pea size pieces of butter.
3. Whisk milk, egg and vanilla in a separate large bowl. Add milk mixture to flour mixture. Gather dough into a ball. Add dried blueberries and gently knead mixture together. Do not over mix.
4. Place dough on a lightly floured surface.  Pat into a circle approximately 8” (20 cm) in diameter and 1” (2.5 cm) thick.
5. Cut dough into 8 slices.
6. Place dough on prepared baking sheet. Brush tops with milk and sprinkle with sugar.
7. Bake in preheated oven and bake for 18 to 20 minutes until scones are lightly golden.  Place on wire cooling rack. Serve warm or room temperature.