blueberry scones

the blueberries are ripening on the bushes in spite of the extremely cold and rainy weather that is causing my cucumbers to fail, strawberries to rot, and spirits to sag. This month, I am concentrating on using the berries and veggies up from the freezer. This is probably the favourite use of blueberries!

Blueberry Scones

2 cups Gluten Free flour
1/3 cup sugar
1 Tbsp baking powder
1 tsp xanthan gum
1/2 tsp salt

3 Tbsp shortening
3 Tbsp butter
1 egg beaten
1/2 cup coconut milk
1/2 cup blueberries

1-2 Tbsp butter
cinnamon sugar for topping

Pre-heat oven to 350F.
Mix dry ingredients in large bowl. Cut in the shortening & butter until largest crumbs are the size of peas.
Beat eggs with soy milk and add to dry ingredients until fully combined. Will be very thick. Fold in blueberries and knead to distribute evenly.
Pat out dough on parchment paper covered baking sheet. Spread with butter & sprinkle with cinnamon sugar.
Bake 25 minutes at 350F.

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