Gluten-Free Goddess Recipes: Gluten-Free Blueberry Scones

Gluten-Free Blueberry Scones

Blueberries and summer season. I can’t think about one with out the opposite. It’s nearly unimaginable. Past my management. The identical method a sure scent, caught unexpectedly in passing, can- in a single heartbeat- transport you to a different time and place.

Scents and tastes and reminiscences hyperlink and embed themselves deep within the mushy {hardware} of our mind, micro-threading bits of life expertise into electrical impulses that spark and conjure pictures and feelings that rival the blinking sizzling idea of time journey. Solar warmed wild mint, as an illustration, jolts me into my six yr previous physique sooner than you’ll be able to want for blueberry pancakes, tugging me right into a swirl of loneliness and tedium I can virtually style, the warmth and dirt of a summer season afternoon prowling a parking zone, on the lookout for a tiny piece of shade aside from the bees.

In an ideal world I’d have been blueberry selecting, roused from harmless rumpled sleep earlier than first gentle by a beloved grandmother or a young hearted aunt, and given a small metallic pail to fill, tasting each different silvery blue berry I picked, listening to my regular companion hum I will Fly Away.

However I’ve no blueberry tales of childhood.

My selecting days got here later. As a younger mom bending and reaching beneath a cobalt Cape Cod sky, plucking berries into buckets. Again then summer season was ceaselessly woven with the destiny of blueberries. Scattered on clear white scoops of yogurt in an vintage bowl, baked into tender blueberry breads drizzled with lemon glaze (the cherished, hand written recipe given to me by an previous good friend, Ms Graysea – it was her mom’s well-known blueberry cake), or bursting out of muffin tops glittering with sugar, and scented with cinnamon.

However the reality is I can’t rewrite my childhood. Nor change what’s past my management to vary. And I don’t imagine in future. I’m not a fatalist. I don’t imagine in a grasp plan. I wrestle with thriller and that means each single day, with nary a passable reply in sight. It appears to me that nothing occurs for a purpose. And every part occurs for a purpose.

As a result of life is for studying.

And every day breaks with a contemporary starting.

So darling. What’s going to you select in the present day?

Make it good.

Gluten-Free Blueberry Scones

Karina’s Gluten-Free Blueberry Scones Recipe with Complete Grains

Recipe posted July 2011.

Scones are my favourite technique to make use of contemporary, seasonal blueberries. Fast to make and bake, and sporting little or no sugar, these gluten-free dairy-free scones boast a number of complete grains, plus rice bran for a contact of fiber. No white starches. The entire grain taste is flippantly nutty. The feel is way superior to scones made with all starches.

Put together a 9-inch spherical cake pan by lining it with a circle of parchment paper. Put aside.


1 cup sorghum flour
half cup GF millet flour or GF oat flour
1/four cup almond flour or hazelnut flour
1/four cup quinoa flakes
1/four cup flax seed meal or rice bran
1/Three cup natural sugar
2 teaspoons baking powder
3/four teaspoon sea salt
3/four teaspoon xanthan gum
1/four teaspoon floor nutmeg
1/four cup natural uncooked coconut oil
2 giant natural free-range eggs, overwhelmed
As much as 1/Three cup non-dairy milk, as wanted
2 teaspoons bourbon vanilla extract
3/four cup contemporary blueberries, washed, patted dry


In a big mixing bowl, mix the dry substances by whisking until blended (sorghum flour via nutmeg).

Add within the coconut oil and whisk or combine to distribute. If the coconut oil is stable, the flour ought to get a bit crumbly and sandy. Whether it is liquified, the dough shall be wetter.

Add within the eggs and beat. The dough shall be thick and stiff.

Add the non-dairy milk a little bit at a time and beat till you see the dough calm down and develop into easy and pliable. It must be barely sticky, however not moist or skinny. My dough took the total 1/Three cup liquid (and climate was humid). Use solely the quantity of non-dairy milk you’ll want to get the dough to stay collectively. It’s possible you’ll want much less (or extra) than I did.

Add in half cup of the contemporary blueberries and blend briefly.

Scoop the scone dough into the lined cake pan and utilizing oiled or moist palms pat the dough into an excellent spherical loaf. Press the remaining blueberries into the highest.

Utilizing a pointy knife, slice the dough to create eight wedges.

Set the pan apart and permit the dough to relaxation for fifteen minutes.

Preheat the oven to 375º F.

Take into consideration candy issues.

Kiss your favourite individual.

Gluten-Free Blueberry Scone dough in the pan before baking

When the oven temperature is prepared, place the pan within the middle rack and bake for 20 minutes.

Fastidiously take away the scones from the pan and place them on a baking sheet.

Brush the tops with a little bit non-dairy milk and bake for one more 5 minutes, or so, till the scones are agency and barely golden across the edges.

Serve heat together with your favourite vegan butter, jam, or honey.

Yield: Makes eight scones.

Prepare dinner time: 30 minutes

Recipe Supply:

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Gluten free blueberry scone with coffee

Recipe Notes:

We thought these new scones had been terrific. Higher than the common gluten-free starch fest.  Son Alex (who assisted me in photographing these scrumptious little bakery-worthy gems) stated, “These are unimaginable! And that is coming from a not-crazy-about-scones individual”.

If you’ll want to substitute different flours, please know that flour selections affect texture and baking time. Use medium weight flours to sub the brown rice, almond meal and millet flours. Starches will change the style, texture and dietary worth.

I’m at the moment avoiding FODMAPs (fructose, fructans, sugars and starches which can be laborious to digest).

I’ve not made these scones with out eggs but, however I’ve made different vegan scones prior to now, fairly efficiently. If you’ll want to sub the eggs, take a look at my different scone recipes for egg-free steerage.

I really like the natural uncooked coconut oil I used on this recipe. It helped give these scones a pleasant taste.

And sure, this recipe will work utilizing moo-cow dairy substances slightly than the non-dairy I used. For extra substitution assist, please see my guide to baking with substitutions here.

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