If you haven’t noticed yet, I love scones! They are like a cross between a muffin and a cookie.
Scones are great for breakfast, brunch, a snack or even dessert. I enjoy serving them with soup. A sweet scone is a great contrast to salty soup. Plus it helps fill you up and get a good balance of carbohydrates, protein and fat in your meal.
The nice thing about these blueberry scones is that they are gluten, dairy and nut free. They can also be made egg free.
My daughter raved about these scones. She said they are like blueberry cookies.
This is another great way to use up some of your fresh blueberries. Or you can make them in the winter with your frozen stash.
Don’t think you have time to make scones for breakfast? Prepare the dough the night before and chill it over night. In the morning simply put the scones in the oven. By the time you get yourself ready you’ll have fresh scones. You can even freeze the dough for later.
Another option is to bake the scones when you have time and then freeze them for later. Scones from the freezer make an easy breakfast on a school morning.
Serve a batch of blueberry scones with scrambled eggs, bacon, soup or cheese (that’s what I usually do for breakfast). You really can’t go wrong.
Do you like scones? You’ll love these gluten and dairy free blueberry scones.
- 1 cup white gluten free flour (tapioca, white rice)
- 1 cup whole grain gluten free flour (amaranth, sorghum, brown rice, teff)
- 1/2 cup cane sugar or coconut sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup room temperature fat - palm shortening, lard or butter
- 1/4 cup milk or milk substitute
- 2 egg yolks OR 1 tsp. flax seed + 1 Tbsp. milk or water
- 1 tsp. organic vanilla
- 1/2 cup blueberries (fresh or frozen, thawed)
- Heat oven to 375*F. Line a baking sheet with parchment paper.
- In a food processor combine the flour, sugar, powder, soda, salt and fat. Pulse until mixture is crumbly.
- Add the milk, eggs and vanilla. Mix until well combined/a dough forms.
- Transfer the dough to a bowl. Stir in the blueberries.
- Drop by large mounds onto the baking sheet.
- Bake immediately or cover and chill until ready to bake.
- Bake 35 minutes. Allow to cool for 15 minutes before serving.
- Store in an airtight container.
- Warm in a 350*F oven for 5-10 minutes to re-crisp if serving again.
- I used a combination of tapioca and sorghum flour.
- The scones will get soft in a container. Warm in the oven to re-crisp.
- The dough can be chilled or frozen if you are not baking the scones right away.
- Baked scones can be frozen for long term storage.
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.