I am a sucker for carbs…pretty much anything baked and yummy I will want to consume. I defiantly have to practice my self-control when it comes to muffins, scones and any other baked goods. My friend, Hannah, introduced me to some gluten free scones a few weeks ago and of course, I couldn’t stop eating them. The best part was after I felt HEALTHY! No weird bloating or heaviness in my stomach. It was a glorious feeling. So, I asked her for the recipe and she sent me this link to Gluten Free Cooking School with a recipe to make gluten-free/soy-free all purpose flour . I then found a Fresh Blueberry Scone recipe on the site and away I went making scones.
I am the worst at following directions and always have to add my own flair. You are welcome to use the link above to make these scones but below I documented my adventures in baking scones!
FRESH BLUEBERRY GLUTEN-FREE/SOY-FREE SCONES
2 cups Gluten-Free/Soy Free All Purpose Flour Dry Mix
I made mine by putting together
- 3/4 cup organic brown rice flour
- 3/4 cup corn starch
- 1/2 cup sorghum flour
- 1/4 cup corn flour (masa harina)
(the left over flour (after 2 cups) I put away for further use.)
3/4 cup Agave Nectar
1 tbsp Baking powder
1 tsp xanthan gum
1/2 tsp salt
1 tbsp flaxseed soaked in 3 tbsp water
2/3 cup “Butter” mixture of 1 ripe banana mashed and the rest Greek Non-Fat Yogurt
1/2 cup Almond Milk
1/2 cup blueberries (frozen or fresh)
- Mix all of the dry ingredients in a large mixing bowl.
- Add the “butter” mixture into the dry ingredients until the largest crumbs are the size of peas.
- Add the egg substitute and almond milk to the dry ingredients, and mix until everything is thoroughly combined.
- Fold the blueberries into the dough and knead a few times so that they are evenly distributed
- Place dough on a lightly greased baking sheet or non-greased stone ware.
- Make the dough look like a BIG cookie.
- Bake at 350 degrees for approximately 20-25 minutes.
- Take out of oven and cut into scone size pieces. Spread apart.
- Sprinkle with Cinnamon Sugar (optional) – I forgot to do this.
- Put back in the oven for 5-8 minutes – just to get a little more toasted.
- Make sure you share in the goodness but hide your share of the scones before the scone-starved roommates or house guests eat them all!