Cricket Protein Gluten-Free Blueberry Scones with Lemon Poppy Seed Icing
For those who avoid gluten, walking past a pastry case at the local bakery can be difficult. We don’t want you to miss out on the baked goods, which is why we created this recipe. We know you’ll love these slightly sweet scones, especially with the added protein and nutrients from the cricket powder (check out the cricket protein nutritional panel here).
Blueberries and lemon are a classic pair for a reason – they are simply delicious! Many scones turn out dry and crumbly, but these are perfectly moist and packed with flavor. Plus, blueberries are a rich source of antioxidants and are great for the immune system.
Gluten-Free Blueberry Scones with Lemon Poppy Seed Icing
Makes 12 scones
Prep time: 20 minutes
Cook time: 15 minutes
1 ¾ cups gluten-free flour blend (choose a 1:1 baking flour blend)
¼ cup Cricket Flours: 100% Pure Cricket Powder
2 tablespoons cornstarch
¼ cup coconut sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 tablespoon lemon zest
4 tablespoons chilled unsalted butter, diced
2 large eggs
¾ cup plain almond milk, unsweetened + more for brushing scones
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 cup blueberries, fresh or frozen
2/3 cup powdered sugar
2 tablespoons plain almond milk, unsweetened
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon poppy seeds
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside.
- Sift flour, cricket powder, cornstarch, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add lemon zest to the mixture and whisk until combined.
- Cut diced butter into the dry ingredients using a pastry blender or your fingers until small crumbles form. Create a well in the dry ingredients and set aside.
- In a separate bowl, whisk the eggs, almond milk, lemon juice, and vanilla extract together.
- Pour the mixture into the well in the dry ingredients and gently mix with a rubber spatula or wooden spoon until just combined. Do not overmix. Fold in blueberries.
- The dough will be sticky and wet. Use a spoon to drop 12 heaping spoonfuls, at least 1 inch apart on the prepared baking sheet. Lightly brush each scone with a bit of almond milk.
- Bake in preheated oven for 12-15 minutes, or until firm to the touch and pale gold in color.
- While the scones are baking, make the icing by whisking all ingredients in a small bowl.
- Allow scones to cool on a cooling rack for 10 minutes before drizzling with icing and serving. Store leftovers at room temperature in an airtight container for 2-3 days.
Looking for More Cricket Flours Recipes?
We have a full range of Cricket Flours recipes for you to try in our published edition of the “Cricket Flours Cookbook: All Cricket, No BULL…” with 50+ recipes. See samples of our recipes here on our website and don’t forget to let us know what your favorite recipe is by sending us a message or connecting with us on Facebook or Instagram.
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