SOURCE: Gluten Free Goddess
http://glutenfreegoddess.blogspot.com/2011/07/gluten-free-blueberry-scones-with-whole.html
Prepare a 9-inch round cake pan by lining it with a circle of parchment paper. Set aside.
In a large mixing bowl, combine the dry ingredients by whisking till blended (brown rice flour through nutmeg).
Add the coconut oil in pieces and whisk or mix to distribute. The flour should get a bit crumbly and sandy.
Add in the eggs and beat. The dough will be thick and stiff.
Add the almond 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 almond 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.
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 almond 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 257 | ||
Calories from Fat: 127 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 133.4mg | 41 % | |
Sodium 285.6mg | 10 % | |
Potassium 258mg | 7 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 21g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 257
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