by Zemas Madhouse Foods
Jan 2015


Zemas Gluten-Free Lemon Blueberry Scones
Zemas Lemon Blueberry Scones are a refreshing way to start the day, and perfect for a life on the go.
  1. Zemas Gluten-Free Multigrain Pancake & Waffle mix
  2. 4-5 T. fresh lemon juice, from one lemon
  3. 6 T. milk of choice (almond, rice, dairy)
  4. ½ c. dried blueberries
  5. ½ c. palm sugar (sugar of choice)
  6. 2 t. grated lemon peel
  7. 1 egg (egg replacer)
  8. 2 t. baking powder
Lemon Glaze
  1. 2 T. lemon juice
  2. 1 t. grated lemon peel
  3. ¼ c. & 1 T. powdered sugar
  4. Whisk until smooth.
  1. Preheat your oven to 400 degrees and line a cookie sheet with parchment paper.
  2. In a bowl whisk together Zemas mix and baking powder; set aside.
  3. In a second bowl, whisk the lemon juice, sugar, lemon peel, egg and milk.
  4. Pour the wet ingredients into the dry and mix until combine. Fold in the dried blueberries.
  5. Pour the dough onto the lined cookie sheet. Form it into an 8-inch circle.
  6. Bake for about 23 minutes. Pull it out of the oven and cut the circle into 8 triangle pieces.
  7. Spread the pieces out onto the cookie sheet and bake for another 4 minutes.
  8. While scones bake prepare the lemon glaze by whisking all the glaze ingredients together in a bowl and set aside.
  9. Once the scones are cool drizzle with lemon glaze.
  1. Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds. Stir and allow to gel (approx. 5 minutes).
  2. Love Zemas Lemon Blueberry Scones then try Zemas gluten-free Maple Scones recipe with Zemas Gluten-Free Peruvian Sweet Potato Pancake & Waffle mix.
Zemas Madhouse Foods