Thursday, January 26, 2012

Blueberry Scones (gluten, dairy, and sugar free)

If you follow this blog at all, you'll have realized by now that I have this thing for scones... I love them. I adore them. I (often) dream about them... the crisp, crumbly, fall-apart-in-your-mouth feeling you get when you eat them. Scones define good coffee house atmosphere for me. Unfortunately, though, there aren't any coffee houses that I can go to to order a scone with my coffee, because coffee house scones are never gluten free (at least not the coffee houses I have been to). Hopefully this will change in the future as more and more restaurants and coffee shops are realizing the huge impact that gluten intolerance and gluten sensitivities is having on our population.

Thankfully, I love eating at home, and cooking and baking my own food. Therefore I can make gluten free scones anytime I want.

Last night the scone urge hit me again, so I started browsing the internet for a new recipe to try. I stumbled upon Jennifer Esposito's website, Jennifer's Way, where she has a host of great gluten free recipes and information in general on Celiac disease and gluten intolerance. I tried out her scone recipe, making a few changes along the way. I am really happy with the results. I know I say this way too much, but these might quite possibly be my favorite scones to date. If you like rustic scones that are just a tad sweet, I think they'll become your favorite too.

Blueberry Scones (gluten, dairy, and sugar free)

Dry ingredients:

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 coconut flour
1/2 tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoons xanthan gum
pinch salt

Wet ingredients:

1/3 cup almond milk
1/3 cup applesauce
1/4 cup GF brown rice syrup
1/2 cup ripe mashed banana
2 tablespoons coconut oil, liquified
1 teaspoon vanilla
10 drops liquid stevia
1/2 cup blueberries (can be fresh or frozen; I used frozen)

1 tablespoon xylitol, optional

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

Mix all dry ingredients in a large bowl. Whisk all wet ingredients (except blueberries) in a separate bowl. Add wet ingredients to dry and stir to combine. Add blueberries and gently stir again until a dough ball forms (you may have to use your hands).

Place dough ball onto prepared baking sheet and form into a large oval, about 1/2 inch thick. Sprinkle with xylitol. With a wet knife, score scone dough into desired shape (I cut mine crosswise four ways to make 16 scones).

Bake 18 minutes. Remove and cut all the way through the scored dough to separate the scones, so that all sides of each scone are exposed. Put back in the oven for an additional 5 minutes to crisp up all sides of the scones.

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