Whip up these tart breakfast scones for a delicious treat.
2 3/4 Cups of gluten-free flour blend (I used Bob's Red Mill)
1/3 Cup granulated sugar
8 Tablespoons cold unsalted butter, cubed
1 Tablespoon baking powder
1/4 teaspoon sea salt
1 Cup heavy cream
3 large eggs
2 Tablespoons finely grated lemon zest
Juice of one lemon, freshly squeezed
1 1/2 teaspoons pure vanilla extract
1/2 Cup wild huckleberries, frozen (or blueberries)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Gently fold in huckleberries. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet. I have a cast iron scone pan I bought from Williams Sonoma, which I love, but a baking sheet works well.
In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 20 minutes.