Gluten Free Blueberry Scones Recipes

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GLUTEN-FREE BLUEBERRY SCONES



Gluten-Free Blueberry Scones image

An adapted recipe for cream scones with blueberries, using chestnut and white sorghum flour instead of wheat flour. They are very much like wheat scones in texture but with a nutty taste due to the chestnut flour.

Provided by cynthiagibas

Categories     Scones

Time 30m

Yield 9 serving(s)

Number Of Ingredients 10

1 cup chestnut flour
1 cup sorghum flour
1/2 cup arrowroot
3 1/2 teaspoons baking soda
4 tablespoons sugar
1/2 teaspoon salt
5 tablespoons butter
2 large eggs
2/3 cup heavy cream
2/3 cup wild blueberries

Steps:

  • Mix dry ingredients with a whisk until thoroughly blended.
  • Cut in butter (cold) with a pastry blender until incorporated.
  • Whisk eggs together with cream and stir in wild blueberries (either drained canned, or thawed frozen. I used Wyman's -- these are the tiny wild blueberries).
  • Stir wet ingredients into dry mixture. Stir only until blended, don't squish blueberries if possible.
  • Pat mixture out onto a board until about 3/4 inch thick. Cut 2" circles.
  • Bake 15-20 min at 425.

Nutrition Facts : Calories 186.9, Fat 14.1, SaturatedFat 8.5, Cholesterol 88.1, Sodium 686.6, Carbohydrate 14, Fiber 0.5, Sugar 6.8, Protein 1.9

BEST EVER GLUTEN FREE SCONES



BEST EVER GLUTEN FREE SCONES image

Categories     Bread     Egg     Breakfast     Bake     Vegetarian     Quick & Easy     Wheat/Gluten-Free

Yield 8 scones

Number Of Ingredients 10

1 3/4 cups Gluten-Free Multi-Purpose Flour (suggested: either King Arthur OR 6pts SUPERfine Brown Rice Flour + 2 parts Potato Starch + 1 part Tapioca Starch)
scant 1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) cold butter
3/4 cup additions (suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips or white chocolate chips)
2 large eggs
1/3 cup cold milk (2%)
1 teaspoon gluten-free vanilla extract

Steps:

  • Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.

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