Easy to bake gluten free scones with clean ingredients. They are healthier with frozen organic wild blueberries, plus they can be free of dairy and eggs. My family loves them for breakfast and dunking them in their oat or almond milk. Also great for dessert or with an afternoon tea/coffee.
Yield: 8 servings
Prep time: 5 minutes
Cook time: 25 – 30 minutes
Total time: 30 – 35 minutes
INGREDIENTS
- 1 cup Metta GF Flour
- ½ cup almond flour or meal
- ⅓ cup coconut sugar (or granulated sweetener of choice)
- 6-7 Tbsp of butter (vegan option, Earth Balance or coconut oil, softened not melted)
- ¼ cup milk (dairy or non-dairy), plus extra for brushing
- ½ Flax egg* (sub any egg replacement)
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt or pink salt
- ½ cup frozen or fresh blueberries (I used organic wild blueberries)
- Sprinkle granulated sugar or almond slices on top (optional)
- OPTIONAL sugar icing as a topping: 1 cup powdered sugar, ½ tsp vanilla extract, and 2 Tbsp water or non-dairy milk
Note: *1 ½ tsp flaxseed powder mixed with 1 ½ Tbsp of water.
DIRECTIONS
- Preheat the oven to 350°F. Line a baking sheet with parchment paper then set aside. If using flax eggs, prepare the mixture and leave aside to thicken for 5 minutes.
- Mix all the dry ingredients in a large bowl, flours, sugar, baking powder, baking soda and salt.
- If using dairy or non-dairy butter, cut into small cubes and massage the butter, or the solidified coconut oil, into the flour mixture by hand. Continue until it is evenly distributed and the flour mixture is a coarse “crumbly” texture.
- Add the egg or egg substitute and milk to the mixing bowl. Gently stir them in until everything is well combined, but don’t overmix or flatten the dough with hands.
- Finally, fold in the blueberries with a large spoon.
- Sprinkle some dry flour on a flat-surface. I just used the clean kitchen counter. Transfer the dough to the floured kitchen counter. Form into a round dough disc and using a knife cut into (8) equal triangle slices.
- Place each of the slices to the prepared cookie sheet about 2-3 inches apart. They will spread while baking.
- Brush with milk. As a topping, you can sprinkle with optional granulated sugar and/or sliced almonds. If you prefer sugar icing topping, add that to the scones after they are done baking and cooled.
- Bake for 25 minutes or until firm and golden.
- Let it cool slightly before serving and enjoy 😊
- Store them in the refrigerator in an air-tight container.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
