The Scones Take the Cake…


Based on the recipe poll results, which were unanimous, the Gluten Free Blueberry Scone recipe is the most coveted. These scones are not as dry as the typical scone. They are also not a super sweet dessert. The are a delicate, subtly sweet tea cake that pair perfectly with a hot cup of tea of coffee. This recipe is not Vegan, but can easily be made so. I will offer my substitution recommendations. Happy dunking!

Gluten Free Blueberry Scones:


– 1 1/4 cups Sorghum Flour (or white rice flour)
– 1/2 cup Tapioca Flour/Starch
– 1 1/2 teaspoons Cream of Tartar
– 3/4 teaspooon Baking Soda
– 1 teaspoon Xanthan Gum
– 1/4 teaspoon Sea Salt
– 4 Tablespoon Demura Sugar
– 1 heaping teaspoon Cinnamon
– 4 Tablespoon (half a stick) Butter, cut in 1/2 inch pieces (keep cold),
(margarine for vegan)
– 2/3 cup Lowfat Plain Yogurt (non-dairy yogurt or 1/2 cup non-dairy milk for vegan)
– 1 large Egg (Egg Replacer for 1 Egg for vegan)
– 1/3 cup Frozen Blueberries
– 2 Tablespoons Milk (soy, rice or nut for vegan) for brushing on top

Preheat oven to 400 degrees. Cover baking sheet with parchment paper (or spray with nonstick cooking spray).
In food processor place flours, cream of tartar, baking soda, xanthan gum, salt, sugar, and cinnamon. Pulse on and off to combine the ingredients. Add cold butter and pulse until the mixture resembles a coarse meal.
Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about until the dough forms large curds. Scrape the dough into a bowl. Quickly, but gently fold in the frozen blueberries with a spatula.
On the baking sheet pat dough to into an 8 inch circle, 3/4 of an inch thick. Brush the top with the 2 tablespoons of milk.
Bake for 12-15 minutes. Allow to cool before cutting into 8 wedges. (I used a pizza slicer.)



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