Gluten Free Blueberry Scones
Use a mix to make this gluten free scone recipe even easier.
The recipes of mine that people seem to love the most are those that are gluten-free. Sometimes, I sell gluten-free products, such as these amazing cake, gluten-free donuts, and gluten-free cookies to my local community, so I’m familiar with how tricky gluten-free products can be. But, I really wanted to share with you how easy it could be to make gluten-free scones.
I love a scone. And I recently learned that there’s a difference between an English scone and an American scone. English scones are what you might call a drop scone. They are round in shape and they typically are served with jam or clotted cream on top, so they don’t have fruit in them. They are more like a biscuit.
However, American scones have things in them like blueberries or pumpkin spice or orange cranberry. American scones also typically come in a triangle shape.
I’ll be honest with you. It’s been really hard to find a really good gluten-free scone recipe. The deal with gluten-free baking is that you need to make sure that if you’re using a gluten-free flour that includes xanthan gum. Some gluten-free flowers do not include that so then you have to have all kinds of gums in your pantry that you make sure that the baked goods turn of well. I’ll be honest with you, that’s a lot of work. Instead, my go-to gluten free flour is generally Bob’s red mill one to one flower, however, for this scone recipe, it just wasn’t working for me. Then I remembered that I made these amazing scones from a mix a while back.
I like to use Pamela‘s pancake and baking mix and I keep it on hand in case we’re going to make pancakes. The pancakes are really fluffy and they’re easy to make gluten-free.
For his recipe I used dried blueberries and they were absolutely delicious! If you don’t already have Pamela’s baking mix go HERE to grab some.
The key to making a good scone is the butter. Just like making a piecrust or biscuits, you want extremely cold butter that you’re going to cut in at the end that is going to create a flaky scone.
And then once you think that you’re done, you’re going to add more butter once the scones are cut and placed on a parchment lined cookie sheet. Then you are going to brush the scones with softened butter and top with some crunchy turbinado sugar. For me, that’s the secret of a really good scone – add the butter on top so it doesn’t dry out. I know it’s more butter, but we can handle it.
Ingredients:
2⅓ cups (327 g) Pamela’s Baking & Pancake Mix
1 teaspoon baking powder
⅓ cup + 1 tablespoon sugar
¼ cup (4 tablespoons) butter, cut into small cubes and chilled
⅓ cup milk
1 egg, large, beaten
½ cup dried fruit
Topping:
Room temperature butter
Turbinado sugar
Directions:
Prepare a baking sheet with parchment paper
Cut butter into small cubes and place in a small bowl. Put in the freezer while you prepare the rest of the ingredients.
Combine dry ingredients and set aside: baking mix, baking powder, sugar.
Whisk together milk and eggs and set aside.
Cut butter into the dry ingredients.
Add milk and egg mixture. The dough will be very thick.
Add dried fruit.
Form into a disk at the bottom of your mixing bowl. Place in the fridge for 30 minutes.
Preheat oven to 375°
Remove the disk from the bowl and place on the parchment lined baking sheet.
Cut into 8 pieces and carefully separate. Baste with butter and top with the turbinado sugar.
Bake for 13 to 18 minutes until just starting to brown on the edges.
To check out the original recipe go to the link below:
https://www.pamelasproducts.com/blogs/recipes/currant-scones-1
