Thursday, January 17, 2013

Gluten Free Blueberry Scones

I took the day off work to sleep off this cold or flu or whatever it is dragging my butt down today. After almost an entire day on the couch watching back to back episodes of NCIS and compulsively checking Facebook for activity I got an uncontrollable craving for Scones.

I couldn't find a recipe that was free of all the things I needed it to be (wheat, eggs, dairy, nuts, potato flour or starch) so I pulled up a few and used them to come up with my own. I don't consider myself a baker and GF baking without eggs is very hit or miss for me so I am amazed at how well they turned out!

Servings: 12
Prep time: 20 mins
Cook time: 20 mins
Category: Breakfast
3 cups Gluten Free flour blend
1 1/2 tbsp baking powder
1 tbsp arrowroot starch
1/2 cup sugar
1 egg or egg replacer, i use ground flaxseed in hot water
1/2 cup coconut oil
1/2 cup maple syrup, warm
1 tbsp vanilla extract
1/2-1 cup warm water
2 small flats blueberries
cinnamon/sugar blend
Notes / Directions
Preheat oven to 350

Combine dry ingredients in a large bowl

Slowly add melted coconut oil, stirring continuously

Add remaining ingredients except water & stir

Add water 1/4 cup at a time until a firm dough forms

Remove 1/2 of the dough & form into a ball (be careful not to overwork dough)

Place on a cutting board & roll or flatten to 1 1/2 inch thick circle. Cut into 6 & arrange pieces on a baking sheet.
Repeat with remaining dough.

Brush with a little coconut oil & sprinkle with cinnamon sugar. Bake for 20 mins

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