Friday, November 15, 2019

Gluten-free Dairy-free Blueberry Scones from Vicki Delany

I don’t eat either gluten-free or daily-free but when I had a guest over the summer with dietary restrictions, I wanted to make her something she could enjoy. I was making scones for everyone else, so I made this version for her. It turned out pretty good.

Gluten-free dairy-free blueberry scones


·         1/4 cup coconut oil 
·         1/3 cup unsweetened almond milk
·         4 tablespoons lemon juice
·         1 tablespoon lemon zest
·         8 tablespoons maple syrup 
·         1 teaspoon vanilla extract
·         Pinch of salt
·         1 1/4 cup ground almonds
·         1 cup fresh blueberries
·         1 1/4 cup gluten-free flour
·         2 teaspoons gluten-free baking powder 
·         1/4 teaspoon baking soda 


1.                   Preheat oven to 350 degrees Fahrenheit
2.       Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
3.       Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, ground almonds and blueberries
4.       Sift in the flour, baking powder and baking soda
5.       Mix well until a dough forms - it should be soft, but firm enough to mould easily.
6.       Line a baking tray with greased baking paper
7.       Place dough on baking tray and shape the dough into a slightly elongated circular shape about 2 cm/1 inch thick  
8.       Carve the surface of the dough into eight - cut in half first, then each half into half, and each quarter into half again. Do not cut all the way down through the dough.
9.       Bake in the oven for 15-20 minutes until browned and an inserted skewer comes out clean
10.    Leave to cool slightly before cutting
11.    Tastes best when fresh, but keeps covered in the fridge for up to a few days

 Vicki Delany's latest book is READ AND BURIED, a Lighthouse Library mystery by Eva Gates. 

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