Today is a snow day!
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.
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
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.
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.
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.
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!
Since it’s Thanksgiving break, I decided to experiment with my scone recipe. The first attempt was not a complete success, but edible. The second attempt was much more satisfactory. So, without further ado, here is the recipe:
1C. General Purpose Gluten-Free flour
1/2 c. Brown Rice flour
1/2 + c. Sweet Sorghum flour
1 Tbs. baking powder
1/4 tsp. Baking soda
1Tbs. Coconut flour
1 c. Coconut cream (just the thick top from a can that’s separated… don’t shake the can to mix)
1/2 c. Vanilla almond yogurt
1/4 c. French vanilla coconut coffee creamer
1/3 c. Pumpkin puree (soak up as much extra moisture with paper towels as possible… the puree should be maleable much like soft play dough.)
1/2 Tbs. pumpkin pie spice (more, if desired)
1/4 tsp. Salt
1 Tbs. raw sugar
Mix ingredients. You may need to add a splash of creamer/ almond milk. Kneed on floured surface (I used brown rice flour.) Flour a small cup to cut out circles – about 2 1/2 inches. Pat dough out to 1/2-3/4 inch thick and cut out scones. Place in greased, round metal baking pans. Brush tops with coconut coffee creamer and sprinkle turbino sugar on top of scones. Bake 25-30 minutes at 390 F. Let sit 5 minutes before removing from pans.
*Tip: to make nut-free, use coconut milk yogurt instead of almond milk yogurt.