Baked Good / Breakfast / Brunch / Uncategorized

Gluten Free Blueberry Scones

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Summer… Maine… blueberries: scones! Made these for Breakfast At Wimbledon. Tradition dictates strawberries and cream, certainly possible this time of year, but on the Sunday morning of the Men’s Singles Final we serve Blueberry Scones. They are delicious plain, with butter or clotted cream, or with the Lemon Curd we make. Stay tuned for GF Blueberry Pie – promise!

Blueberry Scones with Cinnamon Sugar – Makes 12 small scones

Click Here To Print Recipe

INGREDIENTS:

1 cup (6 oz.) GF flour mix (yours, ours, or Trader Joe’s), plus 1-2 tablespoons extra for kneading the dough

1/4 cup (2 oz.) granulated sugar

1/8 cup (.75 oz.) almond flour (remember you can make your own in a coffee mill)

1 1/2 teaspoons baking powder

1/2 teaspoon xantham gum

1/8 teaspoon sea salt

2 tablespoons cold unsalted butter

1 teaspoon fresh lemon zest (optional)

3/4 – 1 cup fresh blueberries, washed and dried

1 egg yolk

scant 1/2 cup heavy cream

2 teaspoons granulated sugar mixed with 1 teaspoon ground cinnamon

DIRECTIONS:

1.  Preheat the oven to 425F and line a large baking sheet with parchment paper

2.  Measure the dry ingredients into a medium sized mixing bowl. Whisk to blend.

3.  Grate the butter into the flour mixture and incorporate with a fork or with one’s fingers.

4.  Stir in the lemon zest so it’s coated with flour

5.  Separate the yolk into a 1 cup glass measure and add enough heavy cream to make 1/2 cup (4 oz.). Stir with a whisk or fork to blend.

6.  Add the cream to the flour mixture – stir to form a still dough.  Add 1-2 teaspoons more cream if the dough doesn’t come together.

7.  Turn the dough onto a GF floured surface and knead 3-4 times.  Roll out the dough using a rolling pin to 1/2 inch thickness and spread with the blueberries.  Gently roll up the dough incorporating the berries and form the dough into a round.  Divide in half and pat each round into a 1″ inch disk.

8.  Pat each round with any cream remaining in the cup measure, sprinkle with the cinnamon sugar, cut into 6 equal wedges, and space evenly on the baking sheet.

9.  Bake the scones for 12 minutes or until lightly browned on top.

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20 thoughts on “Gluten Free Blueberry Scones

  1. Pingback: Gluten Free Blueberry Scones | Start to be Healthy Now

    • Absolutely, but add the zest and cranberries to the dry ingredients before stirring in the cream mixture. Knead the dough 2-3 times to create (layers) that will give the scones dimension/flakiness and proceed with the disks-wedges-baking as directed. Enjoy!

  2. Pingback: Monday Mantra – Einstein | Gluten Free Gus

  3. These were really good. I can’t have dairy so substituted coconut oil for the butter and canned coconut milk for the cream. They turned out delicious, even more so when I ate them with the lemon curd!

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