These gluten-free blueberry scones are light, tender, and bursting with juicy blueberries in every bite. Perfect for breakfast or an afternoon snack, they are made with a blend of chickpea, almond, and coconut flour, ensuring a delightful texture. Enjoy them fresh from the oven with a cup of tea or coffee for a cozy treat.
Ingredients
2 cups Rosa's Gluten-Free Baking Flour (recipe on this website)
1/4 cup Coconut Sugar or Brown Sugar (packed)
1 Tablespoon Baking Powder
1/4 tsp Salt
1/4 cup cold Coconut Oil or Vegan Butter, cut into small pieces
1/2 cup Almond Milk (or any unsweetened Plant-Based Milk)
1 tsp Vanilla Extract
1/2 or 2/3 cup fresh or frozen Blueberries
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the rosa's gluten-free flour blend, coconut sugar, baking powder, and salt.
Add the cold coconut oil or vegan butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs. (or pulse a few times in a food processor).
In a small bowl, mix the almond milk and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick and cut it into 8 wedges.
Place the wedges on the prepared baking sheet and bake for 18-22 minutes, or until golden brown.
Allow the scones to cool on a wire rack. Serve warm or at room temperature.
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