Blueberry Scones, Gluten-free and Regular Recipe

From Daryl aka Avery:

I’m in serious crunch mode for writing. Because I agreed to write two series, right now, for a period of time, I’m cranking out a couple of books. I’m not slacking on any of them. I want each to be better than any book I’ve written to date. So I’m putting in more time. My husband is being VERY understanding. No time off for good behavior, he tells me. I agreed to a contract. He knows I’m one of those people that won’t renege, and I won’t be late if I have a due date.

Work in Progress; not final

So…here’s my current schedule. I have #3 in the Cookboook Nook series due October 1. I just finished a third draft. It has another draft to go. I set it aside so I can do a polish draft on Days of Wine and Roquefort (#5 in the Cheese Shop Msyteries), due in a week. When I’m done with that, I’ll have edits on Inherit the Word (#2 in A Cookbook Nook series), due seven days later. 

When I’m done with the edits on Inherit the Word, I’ll go back to #3 in the series [Between a Book and a Hard Place].

At the same time, I have to start an outline for #6 in the Cheese Shop Mysteries. Also due October 1. And sometime in September, I’ll have to do the polish draft of Inherit the Word. 

Work in progress; not final

Confused yet? Talk about putting on separate creative hats. Luckily, I look good in hats. LOL

So when I’m this busy, as I said in a post a couple of weeks ago, I rely on some sweets to get me through a heavy writing morning or a heavy writing afternoon. Lately it seems I have both.

I love scones!!! Love them. And blueberries. Love them!!!  So good for the heart. (I’m using up all my exclamation points here because I don’t like too many in my books!!!)  Scones with coffee? Divine.

 Here’s one of my favorite go-to recipes for gluten-free scones.  If you want to make regular scones, just substitute the GF flour with regular flour and omit the xanthan gum.

Note: If you have it (not everyone does), add 1 teaspoon whey powder to the mix (included in ingredients below). It’ll keep the scones fresher and softer longer. If you don’t, don’t worry. Just make them without the whey powder and eat them fast. LOL

Enjoy!

Gluten-free Blueberry Scones

Makes 6 scones

Ingredients:

2 ¼ cup gluten-free flours (I used 1 ¼ cup sweet rice flour, 1 cup tapioca flour)

2 tsp. baking powder

1 tablespoon whey powder *

1/2 tsp. xanthan gum

4 tablespoons butter, softened

2/3 cup milk

1 egg, beaten

2 tablespoons orange juice

1/2 cup sugar

1/2 cup fresh blueberries

plus 2 tablespoons sugar for sprinkling on top of scones

Directions:

Preheat oven to 375 degrees.  In a small bowl, mix gluten-free flours, baking powder, whey powder, and xanthan gum. Set aside.

In a medium bowl, mix butter, milk, juice, sugar and eggs.  Add in gluten-free flour mixture.  Beat until all flour incorporated.  Add in blueberries, folding gently.

Pat the mixture into a round. If necessary, wet your hands so the batter doesn’t stick to them.

Using a hot, wet knife, cut the round into 6 wedges (* no need to pull apart). Sprinkle with extra sugar.

Bake for 18-20 minutes until a rich, golden brown.  Let stand for 10 minutes to cool, then cut completely. Serve warm or room temperature.

* * * * * * 

The first book in A Cookbook Nook Mystery series is out!!

FINAL SENTENCE

You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 

TO BRIE OR NOT TO BRIE
You can order the book HERE. 

Next up: DAYS OF WINE AND ROQUEFORT preorder here
INHERIT THE WORD, available soon!

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on Twitter. And if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter.