The Scene: It’s a lazy Sunday morning and maybe you are reading the paper and drinking some tea. You want to make something for breakfast, and, ideally this would be something outside of your normal routine of, say, smoothies, eggs, granola, or chia pudding. But what? How about a delicious baked good, you ponder. So, you start to imagine the delicious goodie that you have had many times in your life, but since going gluten free, just seems out of reach.
Those were the days…
What a great memory…
Well, its time for new memories.
New day, new outlook, new recipe.
Todays the day! – it’s time to get out your favorite jam or jelly and whip up a batch of these scrumptious Blueberry Gluten Free Scones In addition to being grain, gluten and dairy free, they are easy to make and ready within a half hour.
Other Gluten Free Scones:
After discovering and making this other tasty scone recipe recently, I set out to find other flavor combos. I was just so excited about the prospect of gluten free, dairy free scones that are also paleo and that actually tasted like a scone. These blueberry scones with almond flour turned out to be the ticket. Blueberry is such a classic scone flavor. With this recipe, you can add the ginger or leave it out. It is great both ways.
If cinnamon and raisin sounds like a great idea, try these gluten free scones.
Troubleshooting Making Your Healthy Gluten Free Scones:
The first time I made this, I added the blueberries (frozen) directly to the batter and mixed it up. Can you guess what happened next?
Yup, the batter turned blue! It just didn’t work at all. So, here is what I did and my tip. After the batter is all mixed up, pour the batter into your pan (in this case a round cake pan). Smooth the batter out and then gently place blueberries on top of the batter. Press the blueberries gently into the dough. Do the same with the chopped ginger if you are using. This way the whole batter did not turn blue; however, I did notice some of the ginger turned a little blue. It doesn’t affect the taste and looked kinda cool!
You also have the option to mold the dough into a traditional scone shape (round) and then using a knife slice about 6 scones. For this particular recipe, I would use the pressing of blueberries technique after you have the individual scones sliced, on a parchment lined baking pan and ready to bake.
These are best made and consumed right away, but can be made ahead, like the night before you want to serve. Although they don’t last long in my house, they can be stored in air tight container for a few days.
An Optional Glaze:
I often have these scones plain. They can be served with ghee, jam, jelly, etc… But if you are in the mood for a glaze, you might want to try a delicious and easy lemon glaze. Place 1/4 cup of organic confectioners sugar in a bowl, add about 1/2 – 1 teaspoon fresh lemon juice. (Try this easy kitchen hack to get lemon juice in a jiffy). Whisk the sugar and juice until you get a glaze consistency. Add more sugar or juice until you are satisfied. Lemon is a perfect compliment to blueberry.
This recipe was adapted from here.
A favorite grain, gluten and dairy free scone recipe that is also paleo! Enjoy with blueberries and add some ginger for extra special flavor.
- 1 cups and 1/3 almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg
- 3 tablespoons maple syrup
- 1/4 cup coconut oil
- 1 teaspoon ground ginger
- 1/2 cup frozen or fresh blueberries
- 1/4 cup chopped crystallized ginger
Preheat oven to 350 degrees F.
Prepare a 9 inch round pan by spraying with coconut oil and lining bottom with parchment paper.
In large mixing bowl, place all ingredients and mix until well combined.
Pour mixture into prepared pan and spread batter until evenly distributed.
Lightly sprinkle chopped crystallized ginger and blueberries on top of batter and press lightly into batter.
Bake for 20-25 minutes until slightly browned on top. Keep an eye so you don't overcook.
Cool and then serve. Can be stored in air tight container.
Note: I prefer sprinkling blueberries on top of batter in prepared rather than adding blueberries to mixture and stirring. The reason is the batter turns blue from the blueberries,so this is my solution and it seems to work.