The slight tang of goat cheese paired with sweet, fresh blueberries and classic herbes de Provence will have teatime guests exclaiming “Magnifique!” when they sample this delectable scone.
- 2¾ cups gluten-free all-purpose baking flour*
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1½ teaspoons herbes de Provence
- ½ teaspoon salt
- 1 (4-ounce) package goat cheese, crumbled
- 1¼ cups plus 2 tablespoons cold heavy whipping cream, divided
- 2 large eggs, divided
- 1 cup fresh blueberries
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, herbes de Provence, and salt. Stir in goat cheese, breaking up any large clumps of cheese.
- In a small bowl, whisk together 1¼ cups cream and 1 egg. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured* surface, and knead gently until somewhat smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Scatter ½ cup blueberries over half of dough. Fold other half of dough over blueberries to enclose them. Lightly roll out dough again to a ½-inch thickness. Repeat scattering, folding, and rolling process with remaining ½ cup blueberries. Roll out dough to a ¾-inch thickness. Using a 2½-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough, gently rerolling scraps as needed, if desired. Place scones, evenly spaced, on prepared baking sheet.
- In another small bowl, whisk together remaining egg and remaining 2 tablespoons cream. Brush tops of scones with egg mixture.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 13 to 15 minutes. Serve warm.
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