“Nordic Snack Delight: Gluten-Free Lingonberry and Herb Scones”

Allergens

Dairy, Egg

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup lingonberries (fresh or frozen)
• 1/4 cup chopped fresh herbs (parsley, rosemary, thyme)
• 2/3 cup heavy cream
• 1 large egg, beaten

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the lingonberries and chopped herbs. Gradually add the heavy cream to the mixture, stirring until just combined. Turn the dough onto a lightly floured surface and gently pat it into a round shape. Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops of the scones with beaten egg. Bake for 18 20 minutes, or until golden brown. Allow to cool slightly before serving.

Chef’s Insight

The key to flaky scones is cold butter and not overmixing the dough.

Notes

This recipe can be easily doubled for larger gatherings or meal prep.