Blueberry Scones
To me, scones are an essential brunch item, but often gets overlooked. Traditionally, scones are made with cake flour, but in the gluten free world we do not really have that. I’ve seen some mixes that say cake flour, but to me it looks more like a cake mix. Most gluten free scones that I’ve had were dry (presumably because of the lack of gluten and cake flour), but this recipe manages to have the perfect scone texture..
Ingredients:
2 cups of gluten free flour (1:1 baking flour), more as needed
½ teaspoon of salt
2 teaspoons of baking powder
3 tablespoons of sugar
5 tablespoons of cold butter, cut into pieces
1 egg
½ to ¾ cup heavy cream, more for brushing
1 cup of blueberries
Steps:
Preheat oven for 450º F.
Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse a few times to combine. If you do not have a food processor, you can use a dough blender/pastry cutter.
Add the butter to the food processer and pulse until the mixture resembles cornmeal.
Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour.
Fold in blueberries (if you do not like blueberries, you can add another fruit, chocolate chips, or simply skip this step).
Turn the dough onto a lightly floured surface and knead once or twice, then shape into a circle.
Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar (if you have turbinado sugar, use that).
Put on a baking sheet lined with parchment paper or a reusable silicon mat and cut into eighths. If you can, try to separate the slices slightly. This will result in a quicker cooking time.
Bake for 15-30 minutes until cooked through, or until the scones are a beautiful golden brown. Cooking time will depend on how big you make the scones.
Enjoy with clotted cream, jam, butter, or even plain!
