BlackRose Walnut Scones (GF/DF) w/Lemon Glaze

It’s scone-ice to see you again!

Who doesn’t love a good scone?  Better yet, a good scone that is easy to whip up and makes you feel a little “gourmet?”

These BlackRose Walnut Scones (Gluten Free & Dairy Free) are quick, delicious and will really make you question whether or not Kindergarten lead us astray on the topic of sharing…

BlackRose Walnut Scones

What you’ll need:

Wet Ingredients:

*Yes, other flavored olive oil will work, but Mountain Town Olive Oil is to DIE for!  My husband and I frequented their shops often, when we lived in Utah

Dry Ingredients:

  • 3 cups Gluten Free Flour (set one of these cups aside)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 2 Rosemary Sprigs
  • 1 cup (heaping) of Blackberries (I had exactly 26)
  • 1/4 cup Chopped Walnuts

How you’ll do it:

Flip on that oven of yours (you’ll want her hot and ready at 400 degrees) and place a sheet of wax paper on your cookie sheet. Set aside.

Pull the rosemary leaves off their stems and dice the leaves into small pieces (toss the stems).

In a large bowl, add all of your dry ingredients (EXCLUDING the 1 cup of GF flour you set aside) and mix them well.  The blackberries should not stay full berries (mix ’em, squash ’em).

In a smaller bowl, mix together the egg, almondmilk and vanilla (no olive oil just yet).

Begin to pour the contents of the wet mixture into your dry mixture bowl (slowly and folding it in is as you do so).

Once the contents of both bowls are mixed well (no large chunks), drizzle the olive oil and work it evenly into the mixture (eh hem, let’s call it dough now).

Now, using some of the GF flour you set aside, sprinkle on a clean surface.  Remove the dough from the bowl and place it on the sprinkled flour.

Begin to knead the dough… adding a little bit of flour until the mixture is moist enough to roll into a large ball (but not dry enough you could throw it at someone).

Flatten it out like a THICK pizza dough (1 1/2″ – 2″ thick), then cut 8 “pizza” slices.

Add the slices onto the cookie sheet, leaving a bit of room for them to expand.  Pop them in the oven for about 14 – 16 minutes (bottoms should be golden brown).

Lemon Glaze

What you’ll need:

Wet Ingredients:

  • 2 tbsp Fresh Lemon Juice

Dry Ingredients:

  • 1 1/4 cups Powdered Sugar
  • 1 tsp Lemon Zest

How you’ll do it:

Squeeze 2 tbsp fresh lemon juice into a bowl.  Add in the powdered sugar and some lemon zest.  Mix well and drizzle atop your BlackRose Walnut Scones!