This afternoon I was in a baking mood, and so baking is what I did! Hi hi hi. Ok, so you remember the strawberry cobbler recipe and the mini french silk pie recipe right? Well there is another recipe, that I adore that I still had not share on this blog, until today. I am talking about my favorite blueberry scones recipe, of course.
I have tried plenty of scones recipes, in the past but they all seemed ordinary until I found this one. What I love about this one is that not only is it gluten free, it is also dairy and sugar free. If you love your milk or your gluten, then feel free to replace the ingredients with your preferred ones. With only 10 minutes of prep and about 30 minutes in the oven, you can have a batch ready within the hour.
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Here’s What You’ll Need:
- all purpose flour
- baking powder
- Himalayan pink salt
- coconut cream
- almond milk or milk
- vanilla bean extract
- fresh or frozen blueberries
- coconut cream
- fresh raspberry jam or any jam of choice
- baking pan
- parchment paper
- large wooden bench
- large mixing bowl
- small mixing bowl
- wooden spoon
- cookie cutter
Before you get started you want to preheat your oven, prepare the baking pan and also a flat surface for you to roll out the dough on, the kitchen counter works well. In the larger bowl you mix the dry ingredients and then in the smaller bowl you mix the other ingredients. The best way to combine the two is to make a well in the flour mixture and then pour in the contents of the smaller bowl.
You will be working the dough with your hands, kneading until it is nice and soft. I use a rolling pin, but patting down the dough until it is about an inch thick will do too. Use a cookie cutter to cut the scones, place them in the baking pan and bake for up to 30 minutes. Allow them to cool down before serving with the recommended cream and jam topping.
You can get full recipe and instructions on the Wholesome Patisserie blog, here…
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