Ever since I can remember, I’ve always loved blueberries. When I was younger, I remember really disliking the large seeds in most other berries, but blueberries had this great flavor, with a mix of tart and oh-so-sweet, without too much of that crunchy seed action. As I matured of course, I grew to love all or at least most berries. I mean, what’s not to like? There’s such a variety of flavors, sizes, and seeds. And I, for one, love having variety….then again, who doesn’t?
Anyways, back to my love of blueberries, they’re amazing, and can be put in such a wide array of baked goods, and dishes. My favorites being ones like, soft blueberry muffins for on the go, blueberry pancakes on Saturday morning, cold blueberry + banana smoothies to cool down on a hot summer day, and finally, scones. I love a good blueberry scone. Haha But, I tend to be rather picky when it comes to scones. You see, I often find scones to be rather dry. Which then leads to that awkward, this-won’t-go-down-my-throat…my-mouth-is-coated-in-scone…how-much-liquid-can-one-person-drink-while-eating-such-a-small-thing, situation. Which is not pretty, nor enjoyable. To me at least.
Occasionally, I’ve stumbled on these scones that are more tender, but still maintained that slight crumb that makes a scone, a scone in my opinion (well, besides the obvious triangle shape, of course). What’s the secret to make them more tender and moist you ask? More cold butter. It’s as simple as that. Â I swapped the traditional butter, with Earth Balance dairy-free butter, and you honestly could not tell the difference.
I’ve recently been trying out a new gluten free flour blend, it’s a measure-for-measure from King Arthur Flour, and I absolutely love it. If you bake gluten-free much, and are looking for a more accessible flour mixture (so you don’t have to deal with figuring out the right measurements of each individual GF flour), I highly recommend this one. I haven’t found it to have much, if any, after taste, nor does it seem to weigh down the baked goods as much as other blends I’ve tried have done in the past. So, that is the flour blend I used for this recipe. You’re welcome to try using a different one, but do so with a bit of caution, as not all blends react in the same way, so it can be harder to know if they’d come out right or not. 🙂
GF, Blueberry Scones/w Almond Glaze-
Dry Ingredients-
- 2 C.  Gluten-Free, Cup-for-Cup Flour Blend (I used Measure for Measure blend from King Arthur Flour)
- 1/2 Tsp. Salt
- 1 Tb. Baking Powder
- 1/3 C. White Sugar
Wet Ingredients-
- 1/2 C. Cold or frozen, Butter, cut into chunks, or shredded (I used Earth Balance)
- 1 Egg
- 1/3 C. Milk of choice, plus some for brushing (You can used dairy-free milk, just add about a tablespoon more butter, to balance out the fat)
- 1 Tsp. Vanilla Extract
- 1 C. Blueberries, frozen
Glaze Ingredients-
- 1/2 C. Powdered Sugar
- 1/2 Tsp. Almond Extract
- 1/2 Tsp. Vanilla Extract
- 1 Tb. Milk of Choice
Directions-
Preheat oven to 400°, and line baking pan with parchment paper, or silicone mat.
In a large bowl, whisk together all the dry ingredients, until well combined.
In a food processor or using a fork (I recommend using shredded butter for the latter), mix with dry ingredients, until it resembles, course meal.
Add the egg, milk, and vanilla, mix with a wooden spoon until combined (this took a bit of time)
Gently fold in the blueberries.
Transfer dough to prepared pan, press into about an 8″ disk, and cut with sharp knife or pizza cutter, into 7-8 pieces.
Gently separate pieces on your pan, and brush each with milk.
Bake for 12-18 minutes, or until lightly browned.
Once they’ve cooled for about 5-10 minutes, using a fork drizzle glaze all over each one.
For the Glaze-
In a small bowl, beat together all ingredients, until smooth.
The Occasional Gluten-Free Cookie 