I finally have the recipe many of you have been waiting for....the gluten-free, berry scone recipe you've seen me post about on Instagram over the last few weeks. Although I used raspberries once, they are out of season right now and just too darn expensive to keep using. Instead, I've been making these with the frozen blueberries we have in our freezer from last summer's harvest. You could use any berry in this scone recipe. Try blackberry, chopped strawberries, marionberry, or blueberries. I've also tested this recipe using diced (very small) Granny Smith apples with added cinnamon, which were quite delicious as well. Oh...and this recipe is xanthan-gum free of course!
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Blueberry Lemon Scones
Serve these with mint tea for an afternoon treat! If you want extra lemon flavor then add about 1/2 to 1 teaspoon organic lemon flavoring. If you use coconut sugar in this recipe, I've found it's best to give it a whirl in your blender in order to make it finer (you'll need to do more than 1/4 cup at a time to break it down).
1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
1/2 cup arrowroot powder or tapioca flour
3 to 4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
2 teaspoons baking powder
1/2 teaspoon sea salt
1 to 2 teaspoons finely grated lemon zest
6 tablespoons organic palm shortening
1 cup fresh or frozen blueberries
2 tablespoons ground chia seeds
2 tablespoons boiling water
2 tablespoons lemon juice
1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest. Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form (see image below). Add the blueberries and gently toss together.
Place the ground chia seeds and boiling water into a small bowl and whisk with a fork. Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth. Pour wet mixture into the dry and gently mix together using a fork.
Form dough into a ball and place onto the parchment-lined baking sheet. Press dough down so it looks like a thick, flat round. Cut into 8 wedges. Gently move the wedges so they are all separated on the baking sheet. Brush with coconut milk and sprinkle with sugar if desired.
Bake for about 25 minutes. Enjoy hot out of the oven or at room temp.
Yield: 8 scones
More Gluten-Free Vegan Scone Recipes:
Maple Raspberry Scones
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