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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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
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A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.

Can Mimi clear her name before the killer turns up the heat?

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WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
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PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.
The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
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Finally there's going to be a cheese festival in Providence!

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When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?

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DAY OF SECRETS, a stand-alone suspense

A mother he thought was dead. A father he never knew. An enemy that wants them dead.

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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!

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