Score: 3
Blueberry Scones
Moist and Delicious
By TanyaG
2010-11-01 15:38:29
This recipe is very easy to make. I find it hard to tell that they are even gluten free. I used the King Arthur's gluten free flour for the first time. I love it! These rise great and look so beautiful. The outside gives you this light wonderful crunch that brings you to a very moist and wonderful light bread inside the scone.
| Prep time | 15 mintues |
| Cooking time | 15 minutes |
| Servings | about 16 scones |
Ingredients
1 3/4 cups King Arthur Gluten Free Multi Purpose Flour or brown rice flour blend*
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon nutmeg, optional
1/2 cup (1 stick) cold butter
3/4 cup fresh blueberries
2 large eggs
1/3 cup cold milk
1 teaspoon gluten free vanilla extract
Instructions
Mix dry ingredients in a medium bowl.
Add the blueberries.
In another smaller bowl mix the wet ingredients.
Add the wet ingredients to the dry and mix together. I like to use my hand so that I don’t over mix. It is messy but it works.
On a GF floured counter roll the dough out with your hands to a disc that is about 10 inches in diameter. Then flatten a bit making the center of the disc a little flatter then the outer part. The outer part should be about an inch in thickness.
Then cut into wedges and place on a baking sheet.
Bake for 15 minutes at 400 degrees
*recipe from King Arthur’s site
| Category | Breakfast Dish |
| Cuisine | North American |
| Diet Choices | gluten free |
| Tags | blueberries breakfast brunch coffee gluten free tea |
