Good morning!! I hope that everyone is having a great start to the morning!
I started playing with this recipe a few months ago and kept changing it a little each time. I guess it’s not only other people recipes that I’m not satisfied with, but my own as well. 🙂 I spoon out these scone as individuals so that I can save time and not have to flour, roll, and cut the dough.
It is also the first recipe that I started using sorghum flour in. I have been starting to add some other flours and grain into my diet where I can, without giving the food a strange flavour or texture. As I have read sorghum flour is higher in protein. So I have been trying it.
I think this is the best way my scones have turned out so far!! Moist, nice flavour, light,…yummy.
Blueberry Scones (Gluten Free/ Dairy Free/ Refined Sugar Free)
4 Tbsp. coconut oil
2/3 c. almond, rice or coconut milk (or desired milk)
1 c. blueberries (fresh or frozen)
Preheat oven to 400 degrees
Whisk the dry ingredients together.
Then cut in coconut oil. Its easier with a pastry cutter, but I have broken mine, so I am using a fork.
It will look nicely blended in.
Then add the milk alternative, egg and lemon juice. Mix with fork, then mix in blueberries.
I use my muffin portion scoop but you can spoon your batter onto a parchment paper lined baking sheet.
It usually makes 10-11.
Flatten the scones down slightly with a fork. Brush the tops of each scone with a little milk alternative and sprinkle with palm sugar. Bake for 18-20 minutes or until bottoms are brown.
They freeze really well!