Gluten Free Blueberry Scones

Gluten Free Blueberry Scones | Glutenfree-jenny.comThis gluten free blueberry scone recipe was adapted from On Cardamon and Cast Iron.  

The recipe only makes six nice sized scones (or a dozen mini’s) so it’s a perfect breakfast recipe that won’t leave you with many (if any) leftovers.

These scones are not super sweet (which I like), however if you are looking for a sweeter scone, I recommend either adding a bit more honey, or more blueberries.

Ingredients:

  • 1 cup of brown rice flour
  • 1/2 cup sweet white rice flour (or sweet sorghum flour)
  • 1/2 cup millet flour
  • 1 tbsp arrowroot starch
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup Nutiva Organic Coconut Oil (solid not melted)
  • 2/3 cup organic plain yogurt
  • 2 tbsp organic honey
  • 1/2 cup frozen organic blueberries (for fresh see cooking time below)

 

Preheat over to 400 degrees.  Line a cookie sheet with parchment paper and set aside.

In a large bowl, whisk together the flours, salt, arrowroot and baking soda.  Add the solid coconut oil, and using your fingers work the oil into the flour mixture until it looks like small pebbles.

Make a well in the center, and add the yogurt and honey.  Stir gently to combine.

Fold in the blueberries.

Dust a work surface lightly with flour (I used brown rice flour) and place dough on the surface and pat into a 1 inch thick disc.  Using a sharp knife, cut the disk into wedges (I sliced the disc into 6 wedges).  Transfer the wedges to the prepared cookie sheet.  (I  then cut the wedges all again in half, for a dozen mini scones).  Place them all about 2 inches apart.

Bake for 16-17 minutes (if blueberries were frozen) or 13-17 minutes for fresh blueberries.  The tops should be firm and the scones golden brown.

Allow to cool for about 10 minutes before removing from cookie sheet and serving.

 

Gluten Free Blueberry Scones
Author: Glutenfree-jenny.com
This gluten free blueberry scone recipe was adapted from On Cardamon and Cast Iron. The recipe only makes six nice sized scones (or a dozen mini’s) so it’s a perfect breakfast recipe that won’t leave you with many (if any) leftovers. These scones are not super sweet (which I like), however if you are looking for a sweeter scone, I recommend either adding a bit more honey, or more blueberries.
Ingredients
  • 1 cup of brown rice flour
  • 1/2 cup sweet white rice flour (or sweet sorghum flour)
  • 1/2 cup millet flour
  • 1 tbsp arrowroot starch
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup Nutiva Organic Coconut Oil (solid not melted)
  • 2/3 cup organic plain yogurt
  • 2 tbsp organic honey
  • 1/2 cup frozen organic blueberries (for fresh see cooking time below)
Instructions
  1. Preheat over to 400 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flours, salt, arrowroot and baking soda. Add the solid coconut oil, and using your fingers work the oil into the flour mixture until it looks like small pebbles.
  3. Make a well in the center, and add the yogurt and honey. Stir gently to combine.
  4. Fold in the blueberries.
  5. Dust a work surface lightly with flour (I used brown rice flour) and place dough on the surface and pat into a 1 inch thick disc. Using a sharp knife, cut the disk into wedges (I sliced the disc into 6 wedges). Transfer the wedges to the prepared cookie sheet. (I then cut the wedges all again in half, for a dozen mini scones). Place them all about 2 inches apart.
  6. Bake for 16-17 minutes (if blueberries were frozen) or 13-17 minutes for fresh blueberries. The tops should be firm and the scones golden brown.
  7. Allow to cool for about 10 minutes before removing from cookie sheet and serving.

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