Fresh Blueberry Scones - Gluten Free, Casein Free
Jul 16th, 2008 by Mary Frances
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!
: Nov 24th - Dec 1st.
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!