Monday, June 3, 2013

Gluten Free Blueberry Scones

Luckily for me, I stumbled upon a deal at Whole Foods the other day where they were selling boxes of blueberries for 1.99 each! (Regularly 7.99) So I bought four boxes.

I had to make something with them instead of just eating them out of the box like I did. (I pounded down one whole box in one sitting...)

Scones or pancakes?

I decided on the scones.

1 2/3 cups all purpose gluten free flour
1 1/3 cups gluten free oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 stick of unsalted organic butter
1 Tbsp olive oil
splash of almond milk (optional)
1 cup organic blueberries (or less... or more)

Preheat oven for 400 degrees F, mix together dry ingredients and then chop up the cold butter into cubes. Mix/massage in butter until it is mixed completely with dry ingredients and then add olive oil, forming a dough. If you feel like this mixture is way to dry to pack into scone sized balls, add almond milk (however much is needed to create a solid crumbly dough). Next, add blueberries and mix gently with hands.

Line a baking sheet with parchment paper and put scones down. I sprinkled mine with a little bit of hemp seeds and dusted cinnamon on top. Feel free to sprinkle with more oats, raw sugar, brown sugar, or whatever you want. This recipe made 8 scones for me, but if you want them smaller you can do so. Bake for 12-15 minutes.

Perfectly, surprisingly, gluten free <3

No comments:

Post a Comment