Gluten-free Brown Sugar Blueberry Scones #recipe from author @DarylWoodGerber

From Daryl:

I have a few go-to recipes that I can make in a few minutes to satisfy my sugar craving. Yes, I love sugar. Especiallly in the morning. Usually around 10:30, I enjoy something sweet with a second cup of decaf coffee. Yes, decaf. Don't wince. I can't drink caffeine. I have way too much energy swirling in my body. Caffeine makes me hyper. But I love the flavor of coffee and purchased a specialty coffee machine that helps me make a delicious cup of coffee. With crema. What is crema? A flavorful froth that sits on top of a shot of espresso.  It indicates a quality, well-ground coffee.  Wouldn't Cleo be proud of me?  PS  You can't tell it's decaf! Promise. I've fooled a lot of guests.

Anyway, back to the go-to recipe. I love scones. They don't take a lot of fuss and muss. You put the entire batter on the baking pan and cut into slices. No muffin tins. No super messy clean up. (Less if you use parchment paper.)

Since I'm in major writing mode right now and don't have time to make lengthy, difficult recipes, this is one of my favorites. Enjoy!  By the way, you can use frozen blueberries! I froze some from the summer.



 GLUTEN-FREE BROWN SUGAR BLUEBERRY SCONES

4 tablespoons butter, softened

2/3 cup milk

2 tablespoons orange juice

1/3 cup brown sugar

1 egg, beaten

2 1/4 cup gluten-free flour (*I make a mixture using sweet rice flour and tapioca starch)

2 teaspoons baking powder

1 tablespoon whey flour (or powder)

1/2 cup blueberries (you may use frozen, no juice)

Makes 8 scones.  Preheat oven to 375 degrees. 

Mix butter, milk, juice, brown sugar and egg. 

Add in gluten-free flour, baking powder, and whey flour.  Beat until all incorporated. 

Add in blueberries. 

Put dough onto a baking sheet, that has been covered with parchment paper if desired, and form into a flat round. Score with a knife.  Bake for 15-17 minutes until golden brown. Remove from oven and score again with knife. Let cool to room temperature.

I made these twice; once using baking sheet and once using parchment paper on baking sheet

crispier

Less crispy on parchment paper. I prefer this baking method.

By the way, as I gear up to promote WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery coming out November 8, I'll be having a few giveaways here (books) as well as on my Facebook author page (some fun themed boxes) and in my newsletter (more books and Amazon gift cards).  Don't miss out.   Keep your eyes peeled!


Next book: Wreath between the Lines  BUY LINK
*E-book available for preorder.
* Paperback isn't available until the day of release, November 8th.


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