Gluten-free Blueberry Lemon Scones

Let’s face it.  Sometimes a girl just needs one.  A biscuit.  A scone.  A little chunk of sweet, lemony, blueberry baked pleasure.
A little bite of baked blueberry bliss.
A little bite of baked blueberry bliss.
Irritated by some of the grainy, undesirably granola-flavoured organic flours I wound up with recently, I decided to give gluten free flour a try.  I went for old Bob’s Red Mill’s mix, and got to baking.
After a few batches that were too spongy, slightly gummy, or not fatty enough to give a nice mouthfeel, I came up with these Blueberry Lemon Scones, adapted from the Scones – Gluten Free recipe on Bob’s Red Mill’s website, contributed by Susan Mohlman.  They’re not overly sweet, though I suggest not skipping the tiny sprinkle of a good sugar over the top.  I like a dark, molasses-rich, low-processed sugar, myself.
The secret in this recipe is coconut milk.  Real coconut milk.  Proper, rich, fatty coconut milk from a can.  Unless, of course, you’ve squeezed your own coconut, which is an entirely different matter.
Don’t substitute almond milk: while delicious to drink, it’s too light for this recipe, and won’t give you the rich texture you want.
While slightly thicker and creamier, I’d skip soy milk for similar reasons.  Plus, coconut milk is yummy, and that’s important when seeking biscuity bliss.
And who isn't seeking biscuity bliss?
And who isn’t seeking biscuity bliss?
Ingredients:
2 Cups gluten-free flour
1/3 cup sugar, + 1 tbsp for sprinkling
1 tsp baking powder
1/4 tsp baking soda
a pinch or two of salt
1/2 cup Earth Balance
1/2 cup blueberries (fresh or frozen)
1/2 cup coconut milk
1/2 tsp apple cider vinegar
1 tbsp ground flax seeds
3 tbsp fresh lemon juice
zest of 2 lemons
1/2 tsp vanilla
1. Preheat the oven to 400 degrees.
2. Combine the coconut milk and apple cider vinegar and set aside.
3. Separately, combine the lemon juice and flax seeds and set aside.
4. In a large bowl, combine the flour, 1/3 cup sugar, baking powder and soda, and salt.  Rub the Earth Balance in with your fingers, and add the blueberries.
5. Combine the flax mixture and the coconut milk mixture.  Add the vanilla and lemon zest, and stir until combined.
6. Add the liquid to the flour mixture, combining with a fork until the mixture starts to come together.  Then use your hands to bring the mixture together into a bowl.
7. Lightly dust a large cutting board or clean countertop and gently roll the dough into a circle, about 3/4″ thick.  Sprinkle with the 1 tbsp of sugar.  Slice the circle into 8 triangles.
8. Place the triangles on a baking pan lined with parchment paper, about 1″ apart.  Bake until golden brown, 15-17 minutes.
9. Try to hold yourself back while they cool (at least until the blueberries aren’t molten-lava hot).  Enjoy as-is, or naughtily spread with a little more Earth Balance.
Does this qualify as this a balanced meal?
Does this qualify as a balanced meal?
These make a quick disappearance whenever I bake them.  I hope you give them a try, too, and when you do, let me know what you think!
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2 Comments Add yours

  1. CH says:

    Hmm a tasty treat for next week! Thank you! I’ve been trying to reduce my gluten intake after noticing that a week of pasta (hey, it’s quick and easy) dinners results in frequent queries as to when the baby is due. Really no one likes to look 6 months pregnant unless they actually are so gluten free goodies are always welcome. Sigh. I miss pasta though.

    1. thehardheadvegan says:

      Thanks for the comment, CH. These scones have been a fast favourite around here. Let me know what you think once you’ve had a nibble! Pasta…I’ve found some nice rice ones that don’t get mushy when cooked. There are some quinoa ones around here too, but at $6 a pack, I haven’t gotten to trying them yet. Might as well buy a quinoa plant at that price…

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