Lemon-Blueberry Scones from Gluten-Free Baking by Williams Sonoma

Name: Lemon-Blueberry Scones from Gluten-Free Baking by Williams Sonoma
Ingredients: 3 tablespoons buckwheat flour; 3 tablespoons almond meal; 1½ teaspoons baking powder; 1 teaspoon xanthan gum; ¾ teaspoon baking soda; ½ teaspoon kosher salt; 6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces; ⅔ cup (2½ oz/75 g) plain nonfat or low-fat yogurt; 1 cup (3½ oz/105 g) sorghum flour; ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch; ⅓ cup (2 oz/60 g) firmly packed brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 2 teaspoons grated lemon zest; 2 tablespoons whole milk; ½ cup (3 oz/90 g) dried wild blueberries; ⅛ teaspoon ground nutmeg; 1 tablespoon granulated sugar

app.ckbk.com

Whole-grain scones are a favorite on Sunday mornings or when a friend is coming over for afternoon tea. Richly flavored, I don’t usually offer butter with them,

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Ingredients

3 tablespoons buckwheat flour
3 tablespoons almond meal
1½ teaspoons baking powder
1 teaspoon xanthan gum
¾ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces
⅔ cup (2½ oz/75 g) plain nonfat or low-fat yogurt
1 cup (3½ oz/105 g) sorghum flour
⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch
⅓ cup (2 oz/60 g) firmly packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 teaspoons grated lemon zest
2 tablespoons whole milk
½ cup (3 oz/90 g) dried wild blueberries
⅛ teaspoon ground nutmeg
1 tablespoon granulated sugar