Blueberry Scones

Based on Colette Martin’s Blueberry Scones recipe in Learning to Bake Allergy-Free.
1 1/4 . GF oat flour
1 1/2 c. GF Flour Blend
1/2 t. xanthan gum
3 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. brown sugar
2 pastured eggs
1/4 c. coconut oil
1/2 c. milk, soured milk, or coconut milk
1 T. lemon juice
1 c. blueberries
  1. Blend dry ingredients
  2. Blend wet ingredients
  3. Add the dry to the wet. Add water, if needed.
  4. Fold in blueberries.
  5. Gently flour hands and baking sheet (I used my silpat).  Press dough onto surface and work into a flat circle – like a giant biscuit – until about 1/2″ thick.  Cut into wedges and bake in that shape.
  6. Bake at 350 F for 20-30 minutes.

Next time, I plan to use more lemon juice and some zest.


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