Skip to main content

Gluten-Free Goddess Blueberry Scones

Gluten-Free Blueberry Scones


Scones for a blueberry day.

Blueberries and summer. I cannot imagine one without the other. It is virtually impossible. Beyond my control. The same way a certain scent, caught unexpectedly in passing, can- in a single heartbeat- transport you to another time and place.

Scents and tastes and memories link and embed themselves deep in the mushy hardware of our brain, micro-threading bits of life experience into electrical impulses that spark and conjure images and emotions that rival the blinking hot concept of time travel. Sun warmed wild mint, for instance, jolts me into my six year old body faster than you can wish for blueberry pancakes, tugging me into a swirl of loneliness and boredom I can almost taste, the heat and dust of a summer afternoon prowling a parking lot, looking for a tiny piece of shade apart from the bees.


In a perfect world I would have been blueberry picking, roused from innocent rumpled sleep before first light by a beloved grandmother or a tender hearted aunt, and given a small metal pail to fill, tasting every other silvery blue berry I picked, listening to my steady companion hum I'll Fly Away.

But I have no blueberry stories of childhood.

My picking days came later. As a young mother bending and reaching under a cobalt Cape Cod sky, plucking berries into buckets. Back then summer was forever woven with the fate of blueberries. Scattered on clean white scoops of yogurt in an antique bowl, baked into tender blueberry breads drizzled with lemon glaze (the cherished, hand written recipe given to me by an old friend, Ms Graysea - it was her mother's famous blueberry cake), or bursting out of muffin tops glittering with sugar, and scented with cinnamon.

But the truth is I cannot rewrite my childhood. Nor change what is beyond my control to change. And I do not believe in destiny. I am not a fatalist. I do not believe in a master plan. I wrestle with mystery and meaning every single day, with nary a satisfactory answer in sight. It seems to me that nothing happens for a reason. And everything happens for a reason.

Because life is for learning.

And each day breaks with a fresh beginning.

So darling. What will you choose today?

Make it good.

Karina
xo

Gluten-Free Blueberry Scones

Gluten-Free Goddess Blueberry Scones Recipe with Whole Grains

Recipe posted July 2011.

Scones are my favorite way to employ fresh, seasonal blueberries. Quick to make and bake, and sporting very little sugar, these gluten-free dairy-free scones boast several whole grains, plus rice bran for a touch of fiber. No white starches. The whole grain flavor is lightly nutty. The texture is far superior to scones made with all starches.

Prepare a 9-inch round cake pan by lining it with a circle of parchment paper. Set aside.

Ingredients:

1 cup sorghum flour
1/2 cup GF millet flour or GF oat flour
1/4 cup almond flour or hazelnut flour
1/4 cup quinoa flakes
1/4 cup flax seed meal or rice bran
1/3 cup organic sugar
2 teaspoons baking powder
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
1/4 teaspoon ground nutmeg
1/4 cup organic raw coconut oil
2 large organic free-range eggs, beaten
Up to 1/3 cup non-dairy milk, as needed
2 teaspoons bourbon vanilla extract
3/4 cup fresh blueberries, washed, patted dry

Instructions:

In a large mixing bowl, combine the dry ingredients by whisking till blended (sorghum flour through nutmeg).

Add in the coconut oil and whisk or mix to distribute. If the coconut oil is solid, the flour should get a bit crumbly and sandy. If it is liquified, the dough will be wetter.

Add in the eggs and beat. The dough will be thick and stiff.

Add the non-dairy milk a little at a time and beat until you see the dough relax and become smooth and pliable. It should be slightly sticky, but not wet or thin. My dough took the full 1/3 cup liquid (and weather was humid). Use only the amount of non-dairy milk you need to get the dough to stick together. You may need less (or more) than I did.

Add in 1/2 cup of the fresh blueberries and mix briefly.

Scoop the scone dough into the lined cake pan and using oiled or wet hands pat the dough into an even round loaf. Press the remaining blueberries into the top.

Using a sharp knife, slice the dough to create eight wedges.

Set the pan aside and allow the dough to rest for fifteen minutes.

Preheat the oven to 375ยบ F.

Think about sweet things.

Kiss your favorite person.

Gluten-Free Blueberry Scone dough in the pan before baking


When the oven temperature is ready, place the pan in the center rack and bake for 20 minutes.

Carefully remove the scones from the pan and place them on a baking sheet.

Brush the tops with a little non-dairy milk and bake for another 5 minutes, or so, until the scones are firm and slightly golden around the edges.

Serve warm with your favorite vegan butter, jam, or honey.

Yield: Makes 8 scones.

Cook time: 30 minutes

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten free blueberry scone with coffee

Karina's Recipe Notes:

We thought these new scones were terrific. Better than the average gluten-free starch fest.  Son Alex (who assisted me in photographing these delicious little bakery-worthy gems) said, "These are incredible! And this is coming from a not-crazy-about-scones person".

If you need to substitute alternative flours, please know that flour choices influence texture and baking time. Use medium weight flours to sub the brown rice, almond meal and millet flours. Starches will change the taste, texture and nutritional value.

I am currently avoiding FODMAPs (fructose, fructans, sugars and starches that are hard to digest).

I have not made these scones without eggs yet, but I have made other vegan scones in the past, quite successfully. If you need to sub the eggs, check out my other scone recipes for egg-free guidance.

I love the organic raw coconut oil I used in this recipe. It helped give these scones a delightful flavor.

And yes, this recipe will work using moo-cow dairy ingredients rather than the non-dairy I used. For more substitution help, please see my guide to baking with substitutions here.


TRENDING

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Gluten-Free Coconut Flour Apple Cake

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

Gluten-Free Applesauce Cake with Cinnamon Crumb Topping

Apple Cake to the Rescue. Again. I decided to bake a cake. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn't the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person. It's true- pies have their charm. I've been known to inhale a slice or two of apple pie in my day. But here's the thing. And I'm going to be blunt. Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses. And pink ponies. Respectfully. Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is what

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg