- Yield: 8 pieces
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Gluten Free and Blueberry Scones
Around last November, I had a discussion with my Mother In Law (to be), June, about what she and I could make when we decorated for the Christmas holiday. As per our tradition, June and I usually bake cookies together in the evening after the decoration go up, which are also usually QC’d (Quality Checked) by John and his dad. Last year posed a bit of a dilemma due to my fairly recent diagnosis of my allergies to Gluten and Dairy. That meant that while I could still make cookies, I couldn’t partake in them with everyone else. June gave me a week to do some research and come up with something that I could not only make, but also enjoy and I stumbled across this while looking at Facebook on my phone. It’s pretty simple to make and it’s absolutely delicious. The original recipe can be found at http://www.eatgood4life.com/gluten-free-blueberry-and-coconut-scones. I also started a thread on Facebook shortly after on whether it was pronounced “scones” with a long o or “scones”. Got some pretty interesting feedback on how it was supposed to be pronounced.
Ingredients
- Egg - 1
- Cup Coconut Oil - 1/4
- Cup Unrefined Sugar (I used cane sugar) - 1/4
- Cup Almond Flour - 1 - 1/2
- Arrowroot Powder or Cornstarch - 2 Tbsp
- Vanilla - 1 tsp
- Fresh or frozen blueberries - 6 oz.
- Cup Unsweetened Coconut Flakes - 1/4
- Aluminum free baking powder (I used Bob’s Red Mill) - 1 tsp
- Coarse sugar to sprinkle on scones (optional) - 1 tsp
Instructions
Preheat oven to 350 F/175 C. Line a 9 inch round baking pan with parchment paper all the way up to the sides of the baking pan. Set aside.
In a mixing bowl, add the egg, sugar, and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter. Press the batter into the prepared baking pan and sprinkle some coarse sugar over the top, if desired. Bake for 35-40 minutes.
Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. They can be stored on a cake stand for up to two days.
