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Gluten Free Blueberry Scones with Lemon Glaze  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

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These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. blueberry crumble pie gluten free, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Gluten Free Blueberry Scones with Lemon Glaze


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These gluten free Lemon Blueberry Scones are like a last taste of summer before the autumn air has us running for the warm pumpkin pie spices.

To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at

For the gluten free Self Rising Flour video click here

All videos clips and photographs used to make this video were taken by me, video owner. No other entity has been granted exclusive rights to use any portion of this video. The music clips I used are called ” Porch Swing Days ” and “Golly Gee” by Kevin MacLeod at It’s Royalty Free Music used with permission under a Creative Commons license

Gluten Free Blueberry Scones with Lemon Glaze

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Gluten Free Blueberry Scones with Lemon Glaze

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    Gluten Free Blueberry Scones with Lemon Glaze

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

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  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Gluten Free Blueberry Scones with Lemon Glaze

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Gluten Free Blueberry Scones with Lemon Glaze

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

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36 Comments

  1. Mary Ros says:

    Could these be made with Almond flour mix with Coconut flour?

  2. MsLaBajo says:

    DO NOT Try to make these with Pamela’s GF Pancake and Baking Mix. It was a disaster! My whole family was so excited and we followed the recipe but it was just a blob. I guess we’ll just try it another time with Bob’s or Bisquick. 😭

  3. Mariano Spears says:

    they look so good omg

  4. {{{{Ké SiNGS}}}} says:

    Hi! I'm about to put these unto the oven, but I'm not sure what degree to set the heat at?

  5. {{{{Ké SiNGS}}}} says:

    Hi, can you give me an alternative to sugar please? I want to make this recipe but noooo sugar! Looks great! Thanks =)

  6. Norma Lisoy says:

    Can this GF scone dough be made up, frozen and then baked at a later date?

  7. terry says:

    And how much is 6 Tsp of butter in grams

  8. terry says:

    Is it possible to give recipe in grams and ml pls

  9. Judy Hawkins says:

    I just made this recipe EXACTLY as shown w. your recipe for self-rising GF flour. The batter is soft, like pancake batter, and cannot be formed into a disc nor cut into sections. Maybe I'll try to bake them in muffin tins?! What could have happened?

  10. Naomi Haugh324 says:

    those scones look good!

  11. D K says:

    Me encantaria aprender a hacer Scones

  12. Donna Fitzgerald says:

    I made these for a friend and my whole family ate them before I could get to my friend needless to say they were nicer than any scone I have ever tasted and so light on the tummy 🙂

  13. Karen Cas says:

    Looks delish! I was searching for gluten free scone tutorials and your scones look the most appetizing. Will be making soon. New subscriber.

  14. BuddhaBelly says:

    I made them at my work. But I used Lavender instead of blueberries.. i hope you dont mind

  15. BuddhaBelly says:

    thank you very much

  16. food jazz says:

    Yummy! They look so delicious, Anne!

  17. debmart59 says:

    Really Delicious Blueberry Scones .. Glueten Free

  18. Leslie Lelaind says:

    Some orange zest would be awesome and yes breakfast is just what they are made for, well my sleep walking 🙂

  19. Leslie Lelaind says:

    Yummy

  20. Candy Licona says:

    Se ven deliciosos, gracias!

  21. EZGlutenFree says:

    Thanks Isabella.
    I appreciate the kind words.
    I think you'll love these.

  22. EZGlutenFree says:

    Many valid points especially that scones taste great regardless of shape.

  23. Joseph Kevin Atkinson Atkinson says:

    True. The hexagon is nature's way of efficiently packing cels together, consider the honeycomb, for instance. However, if an area is to encased by a square or rectangle then the square or rectangle would pack most efficiently. Dough can be rolled into a rough square or rectangle so this concept is valid. Except for the wheel the circle is over-rated. Luckily, scones taste great regardless of shape.

  24. EZGlutenFree says:

    I think scones are supposed to be round the way the British do it. My scones point to either ignorance of the true nature of a scone or efficiency since there aren't any scraps left behind for re-rolling like you'd find with a round scone. But the most ingenious idea I've heard so far is the hexagonal scone that you envision. With the tessellated pattern of a hexagon, there'd be no waste yet the scone would be closer to the round shape that would have the Brits smiling.

  25. Joseph Kevin Atkinson Atkinson says:

    So far I've found two recipes for triangular scones from Italians. Are Italian scones triangular and British scones round? Perhaps geography denotes their tendency toward particular shapes.

  26. EZGlutenFree says:

    That would be so cool.
    Hex is best. Down with the round.
    I love it.

  27. Joseph Kevin Atkinson Atkinson says:

    Actually, I will make a hexagonal scone cutter. I think most scones are round owing to the fact that most of the items that are handy to cut scones are round, such as glasses and jar lids. A hexagonal cutter would result in less waste and be less mundane as well. Down with the round, the hex is next! Bye, Anne!

  28. EZGlutenFree says:

    Thank you. These were so good. I think you'll love them.

  29. Joseph Kevin Atkinson Atkinson says:

    Finally, a non-round scone. They look pretty tasty, too!

  30. Joseph Kevin Atkinson Atkinson says:

    Finally, a non-round scone. They look pretty tasty, too!

  31. EZGlutenFree says:

    These are so easy and addictively delicious.
    Thanks so much for stopping by Bonnie.

  32. Bonnie Cornish says:

    Wow, looks so easy. Thank you

  33. EZGlutenFree says:

    Thanks Sandy. These came out amazing but they're so fattening with all that butter and cream. I guess it's OK to indulge once in a while as long as you are good the rest of the time. You must eat well most of the time since you always look amazing. I'll be honored to see one of my recipes at your channel. I hope you're having a fantastic week.

  34. Easy Cooking with Sandy says:

    Oh my!! they looks amazing Anne, summer or not, I have to make these asap!!! I'm sure my husband will love them, they look soo delicious and fluffy and buttery! And with a breakfast like that, of course any day will be a good day! You are looking awesome Anne, I'm so happy to see you in the intro and at end of your videos, you are a natural on Camera, I must agree!!! I will be uploading one of your recipes to my channel next week, it came out soo good!

  35. EZGlutenFree says:

    Thanks Kristy. I hope that you like the videos.

  36. Kristy K. James says:

    Your friend at 101CookingEasy suggested I check your YouTube channel after I mentioned in the comments that his cream of chicken soup recipe looked like something I could convert to make it gluten free. And after seeing this video, I look forward to watching more of your videos. These look wonderful! 🙂

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