Vanilla Blueberry Scone Recipe: gluten-free, dairy-free, egg-free

Today is a snow day!

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In keeping with snow day tradition, I slept in and then made my way to the kitchen for coffee and morning baking.

Last snow day, I made pancakes (recipe here). Today, however, I wanted something a little lighter and not as fried.

Scones.

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These blueberry-vanilla scones are every bit as good as I remember- maybe even better! Here is my recipe modified from Wholesome Patisserie’s Blueberry Scones:

1 cup all purpose gluten free flour

1/2 cup brown rice flour

1/2 cup sweet sorghum flour

1 Tablespoon gluten free baking powder

1/4 teaspoon pink Himalayan salt

1/2 cup coconut cream (the thick part from the top- don’t shake the can!)

1/4-1/2 cup vanilla almond or coconut yogurt (can also use peach or strawberry)

3/4 cup coconut milk french vanilla coffee creamer

1/2 c. Frozen blueberries

Extra gf flour for rolling

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Step 1: Make a cup of coffee to drink. That’s my baking secret. Also, preheat oven to 390 degrees F. Generously spray a round cake pan or use coconut/ grapeseed oil to avoid any soy.

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Step 2: add all ingredients together, except the blueberries. If the dough is not soft, add a bit more all purpose gf flour. It should be sticky, but maleable.

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Step 3: add frozen blueberries and stir carefully.

Step 4: turn dough out on floured surface and pat/hand roll until about 1 1/2 inches think. Use floured cookie cutter or plastic cup to make 2 in. circles.

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Step 5: Place scones in baking dish. Brush with coffee creamer and sprinkle with raw sugar (if desired). Bake 25-30 minutes or until sides and tops feel firm and crunchy. (I used too much creamer and had to bake an extra 8 minutes). Let set 5-10 minutes.

Step 6: Make another cup of coffee and enjoy with the scones!

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About Katiehttps://thoughtsong.wordpress.comI like to dabble in writing out thoughts on scripture and life events.  Music, to me, is a dear friend, the structure that organizes my thoughts, and the feelings of my heart. Most of my time, however, is spent Teaching and Homemaking (especially trying to create hygge and live as a gluten-free baker). Take all these things away and I still have my true identity: I'm a sinner saved by grace and who dearly loves the Savior who first loved her. And that's really all that matters.

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