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02 July, 2012

Gluten-free Fresh Blueberry Scone.

Blueberry and beer are for July!! I don't drink beer, I guess I'll have to sub. it with wine then. Self-brewed beer or making wine from grapes isn't my thing, how about a home-made fresh blueberry scones from scratch. That sounds a lot of effort to me already. ^^

Bake them at 375° for 17-20 mins and you can always broil them for a min to give them a pretty golden brown color at the top.
  • 2 cups gluten-free flour blend plus 1 tsp of xantham gum (use as a glue to incorporate all ingredients together better)
  • 1 Tbsp baking powder
    1/3 cup Coconut palm sugar
  • 1/2 tsp salt
    1/3 cup coconut oil, melted
    1 Tbsp vanilla extract
  • 1/2 - 1 cup fresh organic blueberries (depends on how much you like blueberries)
  • 1/4 cup plus 1 Tbsp hot water
You can incorperate every dry ingredient together first and then make a well in the center for the wet ingredient. Use both hand and a spoon to knead the dough but make sure don't over work it. You will need to bake couple times to get used to the texture and your oven temperture, but I am sure you will enjoy each attempt just like me. 


PS. You can find xantham gum in gluten-free section next to all the other organic sugar isles. 

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I always use this coconut palm sugar in all my bakings. 

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The outside crust is crunchy and inside is dense and a bit chewy... just the way I like a scone.
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Love summer like a blueberry. 
xoxo Rachel

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