Gluten-Free Scones with Summer Fruit Recipe

Servings: 6
Prep time: 15 minutes
Total time: 30 minutes

Ingredients

2 1/2 cups|260 grams almond meal
1/4 cup plus 2 teaspoons granulated sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons|90 grams unsalted butter, cut into cubes
3 tablespoons buttermilk
1 cup|250 ml plus 2 tablespoons heavy cream
1 tablespoon demerara sugar
1 cup|6 ounces blueberries
2 nectarines (about 8 ounces|200 grams), cut into wedges (pit removed)
1/4 cup|60 ml confectioners’ sugar
1 teaspoon vanilla extract

Directions

1. Make the scones: Heat oven to 400°F. In a medium bowl, mix the almond meal, 1/4 cup granulated sugar, the baking soda, and salt. Using your fingers or a pastry cutter, mix 4 tablespoons of the butter into the dry ingredients until pea-sized crumbles form. Add in the buttermilk and combine until just mixed. Pat into a 6-inch circle, about 1-inch thick. Cut into 6 wedges. Transfer to a baking sheet lined with parchment paper and brush with the cream. Sprinkle with the demerara sugar and bake until golden, 12 to 14 minutes. Set aside to cool slightly.

2. Cook the berries: Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the blueberries and nectarines and cook until slightly soft, 2 minutes. Add in the remaining 2 teaspoons granulated sugar and cook until the sugar has dissolved, about 1 to 2 minutes more. Set aside to cool slightly.

3. Whip the cream: Mix the remaining cream, confectioners’ sugar, and vanilla in a large bowl. Using a hand mixer, whip until stiff peaks form. Refrigerate until ready to use.

4. To serve, place a scone on a plate and top with a heaping spoonful of whipped cream. Top with some of the berries and serve.

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