Wednesday, February 11, 2015

Blueberry Lemon Scones (gluten-free, nut-free, vegan)



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).

Dry Ingredients:
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

Wet Ingredients:
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:
Rhubarb Scones
Maple Raspberry Scones
Blackberry-Apricot Cobbler


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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

21 comments:

  1. I learned there is a difference in frozen blueberries. I used frozen wild berries from coscto, to juicy when thawed. Caused dough to be sticky, and lavender. Didn't cok through. The end pieces that were thinner, had a great taste. I will make again using fresh, or organic blueberry. Will try again.
    Thanks

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    1. That's great to know! Thanks for your comment. :)

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  2. Great recipe ~ thank you for sharing. I made the batter up last evening so it would be ready to pop in the oven for breakfast this morning. My husband (who would rather have gluten please) enjoyed them and asked for more. I could have eaten the whole plate.

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    1. Thanks for the feedback! Glad your gluten-eating husband enjoyed them. :)

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    2. Thank you for that feedback. That was the exact question that I had too! I made these and they were absolutely delicious. Next time I will make the batter up the night before as well because they would make such a lovely warm "breakfast" with my coffee on a busy weekday.

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    3. I need to try this now too. I usually like to mix up things with baking powder immediately before I put them in the oven but now I'm intrigued. :)

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  3. Awesome tasting! Remade with organic blueberries frozen, worked so much better. Warm from the oven, watching Downton Abbey with hubby, eating scones! Great flavor.
    Thanks again.

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    1. Perfect, thanks for coming back and sharing. :)

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  4. Can you use coconut oil instead of palm shortening?

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  5. I have made your original Raspberry Scone many times. I sub sprouted sorghum flour for brown rice flour and gelatin for xanthan gum because I don't like xanthan gum. Strawberries are my favorite to use. I have wanted to find another binder than gelatin but my youngest daughter doesn't seem to do well with seeds so I've been afraid to try Chai seeds. She has a food sensitivity that causes her skin to become itchy. I can't place my finger on it but I suspect grapes, raisins, or cinnamon, and almonds. She breaks out in hives with plums. She has had hives before and I couldn't figure out what caused that so I try to be careful with allergens.

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    Replies
    1. You can substitute an equal amount of ground psyllium husk for the xanthan gum in any recipe. I add a teaspoon of psyllium husk to all of my gluten free recipes to improve the texture.

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    2. Have you considered your daughter may have phenol and/or salicylate sensitivities? I had a similar situation with my son. Taking phenols and sals out of his diet literally changed our lives. Just a thought!

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  6. I made these this morning and after cutting into wedges, realized I forgot the sugar. I sprinkled a little coconut sugar on top and they were plenty sweet. I think I would only add 1-2 T to the recipe in the future. So delicious!

    -Katie

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  7. Can I use coconut oil or olive oil instead of palm shortening? And what would be the ratio for coconut oil? Olive oil?

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  8. Yum, thanks! We really enjoyed these this morning, with butter and coconut sugar on top.
    ~Christine
    Asheville, NC

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  9. I made this for my children today, and they enjoyed it. I really like that it didn't fall apart. Many egg-free recipes fall apart when you eat them, but my kids ate the wedges like pizza slices. Thank you for creating such wonderful recipes. We use tons of yours.

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  10. I am trying to buy your Nourishing Meals cookbook because I am new to gluten free cooking. I own all your other books and we love your recipes! It looks like Nourishing Meals is out of stock. Is there hope of it being available soon? Do you know when? I would really like to buy it.

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  11. Hi Ali, I just want to say thank you so much for everything you do. You and Tom are such a gift to the world and I feel very grateful to have found you!

    I do have a question regarding your thoughts on palm deforestation for the purpose of harvesting palm oil. I'm not vegan so am happy to use traditional shortening, but for vegan's is there a way to create a coconut shortening or use a suitable and sustainabe substitute? Thanks so much! :)

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  12. These were a big hit at our house this morning. My husband who isn't much into scones (he thinks they're dry) or gluten-free breads even enjoyed them. Thanks for the recipe!

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