Tag: scones

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Since making the lemon curd, I have been thinking of all things that go well with it. I came up with mini pavlovas (which will be a separate post), as well as these blueberry scones.

Blueberry and lemon are a really stellar combination. A lot of blueberry muffins will have lemon zest in them. They are both refreshing and the perfect treat for summer. If you want to be decadent you can have this for breakfast, it would also work perfectly as a dessert, or as a side with tea. It is a multi-facet food! If you do not feel like making the lemon curd to go with these, then butter or a jam of some kind would work just fine.

Gluten Free Blueberry Scones

July 12, 2017
: Makes 12 scones

By:

Ingredients
  • 5 tbsp cold unsalted butter
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca starch
  • Zest of 1 lemon, finely grated
  • 3 tbsp light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup blueberries- I used frozen but you can use fresh.
  • 2/3 cup (150 ml) milk- I used 1% but it is up to you.
  • 1 large egg, beaten
  • raw cane sugar or white sugar
Directions
  • Step 1 Preheat oven to 400F
  • Step 2 Mix your flours, baking powder, brown sugar, salt, lemon zest together in a bowl.
  • Step 3 Cut up your butter and mix it in by hand. Mix until the butter pieces are about the size of a pea.
  • Step 4 Add your blueberries and mix.
  • Step 5 Add your milk. You will need to use your hands again and form the mix into one large mixture.
  • Step 6 Flour a surface- I used cup4cup all purpose but it is up to you.
  • Step 7 Move your mixture to the counter and pat it out until it is about an inch high.
  • Step 8 Use your biscuit cutter or cut however you would like them.
  • Step 9 Transfer to parchment paper on a baking sheet.
  • Step 10 Beat your egg and egg wash all of the scones.
  • Step 11 Sprinkle with sugar and put in the oven.
  • Step 12 Bake for 15-17 minutes (or until golden).
  • Step 13 Serve immediately!
Rhubarb Scones

Rhubarb Scones

Everywhere I look lately I have been seeing scones. Whenever my husband and I go out for breakfast, regular scones are available but there has never been a gluten free scone offered (except at Woodberry Kitchen in Baltimore, and it was awesome).

One of my all time favorite shows is the Great British Bake Off (if you have not seen it, check it out on Netflix or PBS). Each week, the contestants were given a theme for the week, and the history of that baked good would be explained. I really enjoyed the episode where they discussed scones. I decided that I would be up to the challenge and see what I could do with gluten free flours. It ended up being pretty darn good.

Rhubarb Scones

June 27, 2017
: 6 Large or 12 small
: 15 min
: 30 min
: 45 min

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Ingredients
  • Use your scale for this recipe!
  • 115 G almond flour
  • 140 G all purpose gf flour mix (I used cup 4 cup)
  • 1/4 cup raw cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1 stick cold unsalted butter cut into cubes
  • 1/2 cup coconut milk
  • 1 large egg at room temperature
  • 1 stalk of rhubarb chopped and coated in maple syrup
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Mix together the flours, baking powder, baking soda, salt in a large bowl.
  • Step 3 Work the butter into the dry ingredients until the butter is the size of lima beans.
  • Step 4 In another bowl, whisk together the coconut milk and the egg. Pour it into the bowl with the dry ingredients and mix it with a rubber spatula.
  • Step 5 It is up to you now how you want to shape them, I took a round cutter and would form a ball with the dough, flatten it, and then cut it. Fill the entirety of the center with the maple rhubarb and then cover it with a top piece.
  • Step 6 Bake for 12 minutes and then turn the baking sheet in the oven. Bake for 10 more minutes. Remove from oven and allow it to sit on the pan for an additional 10 minutes before serving.