A few weeks ago I posted a lesson on How to Make Gluten Free Scones Like a Bakery. Several of you asked for my scone recipe, so I made it again this weekend so that I could take pictures for the post. It was a close thing on the pictures though. I had to snatch the serving dish away to snap a few shots before John and David had seconds. The final scone count was John – 4, David – 2, Mary Frances – 2.
Fresh Blueberry Scones
Ingredients:
2 c. Gluten Free, Soy Free All Purpose Flour Mix
1/3 c. sugar
1 Tbsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
6 Tbsp. vegetable shortening
1 large egg, beaten
1/2 c. soy or rice milk
1/2 c. frozen blueberries
Cinnamon Sugar
Directions:
1. Mix all of the dry ingredients in a large mixing bowl.
2. Cut the vegetable shortening (or vegan butter) into the dry ingredients until the largest crumbs are the size of peas.
3. Add the egg and soy milk to the dry ingredients, and mix until everything is thoroughly combined.
4. Fold the blueberries into the dough and knead a few times so that they are evenly distributed.
5. Cut your scones into wedges and place on a lightly greased baking sheet. Drizzle melted butter over the top and sprinkle with Cinnamon Sugar.
6. Bake at 350 degrees for approximately 20 minutes.
7. Hide your share of the scones before the scone-starved husband and child realize they are out of the oven!
These scones are just amazing! My husband, who CAN eat gluten, raved about these! Bravissima! Love them! Thank you for your terrific recipes!
@Everyday Yogini: You made my day!
I wonder if these could be made with coconut oil instead of shortening. My son has a soy allergy and it is hard to find soy-free shortening (although we are open to suggestions if anyone knows of one). Any thoughts? Can’t wait to try these…
@Jennifer: Yes, coconut oil will work great. In fact, I used it last week when we made scones because I was out of shortening =)
I made these for the 3rd time today and I just have to say that they’re FABULOUS! I make them with butter instead of shortening, and I add a tiny bit of extra milk. Today I forgot to put blueberries in them (oops!) but they were still good just with cinnamon & sugar on them. I serve them with “devonshire cream”–cream cheese mixed with sour cream, heavy whipping cream & powdered sugar, whipped up. My kids love them, and I also served them at a tea party a couple of weeks ago (oh joy that I can still have tea parties, even though I can’t have gluten!).
Thanks for the recipe!
These were good and didn’t require a ba-gillion flours and other odd ingredients that gluten free recipes do. Thanks so much.