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| Tender gluten-free dairy-free scones baked with whole grains. |
Blueberries and July. I cannot imagine one without the other. It is virtually impossible. Beyond my control. The same way a certain scent, caught unexpectedly in passing, can- in a single heartbeat- transport you to another time and place.
Scents and tastes and memories link and embed themselves deep in the mushy hardware of our brain, micro-threading bits of life experience into electrical impulses that spark and conjure images and emotions that rival the blinking hot concept of time travel. Sun warmed wild mint, for instance, jolts me into my six year old body faster than you can wish for blueberry pancakes, tugging me into a swirl of loneliness and boredom I can almost taste, the heat and dust of a summer afternoon prowling a parking lot, looking for a tiny piece of shade apart from the bees.
In a perfect world I would have been blueberry picking, roused from innocent rumpled sleep before first light by a beloved grandmother or a tender hearted aunt, and given a small metal pail to fill, tasting every other silvery blue berry I picked, listening to my steady companion hum Dylan's Chimes of Freedom.
But I have no blueberry stories of childhood.
My picking days came later. As a young mother bending and reaching under a cobalt Cape Cod sky, plucking berries into buckets. Then July was forever woven with the fate of blueberries. Scattered on clean white scoops of yogurt in an antique bowl, baked into tender blueberry breads drizzled with lemon glaze, or bursting out of muffin tops glittering with sugar, and cinnamon.
But the truth is I cannot rewrite my childhood. Nor change what is beyond my control to change. And I do not believe in destiny. I am not a fatalist. I do not believe in a master plan. I wrestle with mystery and meaning every single day, with nary a satisfactory answer in sight. It seems to me that nothing happens for a reason. And everything happens for a reason.
Because life is for learning.
And each day breaks with a fresh beginning.
So darling. What will you choose today?
Make it good.
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| Warm from the oven, a tender whole grain gluten-free scone. |
Gluten-Free Blueberry Scones Recipe with Whole Grains
For those of you (like me) eschewing sugar, I made my batch sugar-free by using a small amount of powdered stevia (the natural zero calorie herbal sweetener). For those of you who prefer sugar, all you'll need is a quarter cup.
Prepare a 9-inch round cake pan by lining it with a circle of parchment paper. Set aside.
Ingredients:
1 cup sorghum flour
1/2 cup GF millet flour
1/4 cup almond meal
1/4 cup quinoa flakes
1/4 cup rice bran
1/4 cup organic sugar, or stevia, to taste
2 teaspoons baking powder
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
1/4 teaspoon ground nutmeg
1/4 cup organic raw coconut oil
2 large organic free-range eggs, beaten
Up to 1/3 cup almond milk, as needed
2 teaspoons bourbon vanilla extract
3/4 cup fresh blueberries, washed, patted dry
Instructions:
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.
Think about sweet things.
Kiss your favorite person.
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| Blueberry scone dough resting before baking. |
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
Recipe Source: glutenfreegoddess.blogspot.com
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| Good morning! Get sconed for breakfast. |
Karina's notes:
We thought these new scones were the best gluten-free scones yet. My son Alex (who assisted me in photographing these delicious little bakery-worthy gems) said, "These are incredible! And this is coming from a not-crazy-about-scones person".
If you need to substitute alternative flours, please know that flour choices influence texture and baking time. Use medium weight flours to sub the brown rice, almond meal and millet flours. Starches will change the taste, texture and nutritional value.
I am avoiding FODMAPs (fructose, fructans, sugars and sugary starches that are hard to digest) and made this recipe without sugar, using a small amount (roughly 1/4 teaspoon) of stevia powder (a natural herb with zero calories, in powder form). Brands differ in taste and potency, so use what you prefer.
I have not made these scones without eggs yet, but I have made other vegan scones in the past, quite successfully. If you need to sub the eggs, check out my other scone recipes for egg-free guidance.
I love the organic raw coconut oil I used in this recipe. It helped give these scones a delightful flavor.
And yes, these will work using moo-cow dairy ingredients rather than the non-dairy I used.









26 comments:
That looks like such a phenomenal way to utilize blueberries at the peak of their season! Simply delicious!
These look fabulous. I'm wondering if I could substitute chocolate chips for the blueberries? My gluten free guy isn't fond of blueberries.
Is the 1/2 cup measurement for sugar or did you really use that much stevia? Just curious as to what substitution ratio you've found works well. Thanks so much for all your wonderful goodies!
Karina,
I can't wait for blueberries to show up at our local farmer's market so I can try your whole grain scone recipe - these look lovely!
The recipe uses 1/4 cup sugar. I made this recipe without sugar, as mentioned above in notes, using a small amount (roughly 1/4 teaspoon) of stevia powder (a natural herb with zero calories, in powder form). Brands differ in taste and potency, so use what you prefer. Karina
These look delicious Karina. I made scones today with chocolate chunks and bing cherries, but I wouldn't mind going on a scone kick. I'm looking forward to trying the coconut oil and stevia. I've only done a little baking with them, so I always appreciate the opportunity to expand my comfort zone. The pictures are gorgeous. You and your son are a great team.
These look delicious, I love blueberries! Yesterday I sat down and before I realized it I had eaten an entire container of blueberries :) I'm just starting to try different sugar alternatives - I'll have to try the powdered stevia. So far I've only tried palm sugar and agave. Thanks for the recipe!
Fabulous, Karina. Every single word, and I'm sure every mouthful, too. This recipe actually has all grains that I can eat--woohoo! ;-)
xo,
Shirley
Disclaimer: there may be cursing....
HOLY CRAP THIS LOOKS AMAZING!!! I posted a scone recipe on my blog a while back (http://www.glutendairyfreedom.net/2011/06/berry-scones-with-almond-ripple.html) And they were good, But I'm not sure they hold a candle to this holy creation. I'm trying this FOR SURE!
Where do you find rice bran? Is oat bran a reasonable substitute? We <3 blueberries at our house, my kids eat almost a pint box a day during the summer!
I find rice bran in either the cereal section or the gluten-free grains/baking section of natural and whole foods markets. I have not tried oat bran.
Thanks, All! xox Karina
I was just trying to think of something new to do w/ all the blueberries we just picked before freezing the rest! This looks perfect! Questions... Hubby is allergic to almonds - what might be a good replacement for the almond meal? And our coconut oil is liquid here, with it being so warm - that ok w/ the recipe? I've never really baked with it, so I'm assuming it's fine. Just checking! :) I know these will be great coming from you! Everything from your site that we've tried has been awesome - just made another batch of the quinoa breakfast brownies yesterday (we keep stocked up on those!). Thanks!!! :)
I literally love you for this. These look absolutely delicious! I can't wait to try them. I actually think I'll make two batches: 1 using blueberries, the other using chocolate chips.
How delicate and delightful these scones look! And a a stickler for healthy goodies am sure I will become an addict of your lovey site :) Awesome clicks, thanks to Twitter, which brought me here.
Made these with dried cherries, 1/2 tsp. almond extract, and some chopped almonds. Also used oat instead of rice bran, and swapped out some of the millet for some teff flour. (I am obsessed with its malty whole-grain flavor!) Needless to say, they were totally divine! Thank you for a great recipe.
Hi Karina! I'm a big fan of your site and your food! I really appreciate your photography as well--so beautiful--makes me want to eat the yummies right off the screen! My questions is...is it hard to store all these different flours and grains? Do you keep them in the fridge, the freezer? What's the best way to keep them fresh?
Some flours do spoil quickly (higher fat flours such as almond meal or soy flour, brown rice flour). I'm grateful for smaller bags. I store all whole grain flours in my fridge- in a deep door shel designed for gallons of milk ;-).
Amy- cherries and almonds- what a perfect combo. Love it! I'll be making cherry-almond scones soon!
Thanks again- Everyone!
xox
Karina
Hi Karina,
I'm so happy to have found your blog! I don't have celiac, but I do have a bum digestive system. My intolerances are lactose,fructose, nuts and soy. I think I could benefit from a FODMAP type diet--even though I don't eat tons of wheat,it seems to be becoming more and more of a problem. I've been able to tolerate dairy if I take lactaid, but now there seems to be something else in dairy I'm reacting to. I'm going to try a wheat and dairy free week and see what happens.
For now, oats are OK, which really makes life easier. I made some 100% oat muffins that turned out pretty good! I love to bake and your recipes look wonderful.
Kathy
Love that you made these with stevia and they turned out well! When I'm baking for myself, I only use stevia, so it's great to have more recipes to try! Plus, I haven't had a good scone since going gluten-free...
It is SO pretty!!!! I love that you use stevia!
poetic thoughts and a good-looking scone to boot...
I'm so glad I found this site! My husband and I are both off sugar and wheat now to kill off an overgrowth of Candida - but I LOVE baking! So I bought a bunch of gluten free grains and flours and I hit Google. I was drawn to your site and voila! I even just bought blueberries this morning! Can't wait to make these scones. Thank you and I will be back for more recipes for sure.
Namaste,
Kasia
Cant wait to try these out! :) I don't use xanthan gum, but am pretty sure I can make them work without it. Thanks for sharing! :)
When I started on this gluten free diet, I thought I was stuck with yogurt and bland boxed gluten free cereal for breakfast. But it looks like you've provided at least one option that will have me looking forward to waking up! Thanks!
These look great, can't wait to make them! I'm going to try using oat bran and oat meal to substitute the rice bran and quinoa falkes, see how it turns out!
KK, you said you make 100% oat muffins? Sounds great, where did you find the recipe?
Hi Karina,
I can't have oat or rice bran. Can you please suggest a substitute? Thanks
Amelia
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