Okay, I’m going to need an intervention soon. Either that, or a new wardrobe. This gluten-free R & D work is dangerous. I don’t eat a lot of this kind of stuff and here I am baking and testing yummy treats every day this week. Whoever said gluten-free living is about deprivation needs to hang out in my kitchen for awhile. Help!
These blueberry scones are good enough to eat – over and over. Like I said, I need some help here. Wasn’t it just a few days ago that I was satisfied with steamed spinach and shredded beets. What’s come over me?!
Before I come to my senses, here’s the recipe for these sweet little tea-time side-kicks.
blueberry scones
what you need
• 2-1/4 cups Pamela’s GF Baking Mix
• 1/3 cup sugar
• 1 teaspoon baking powder
• 4 tablespoons Earth Balance vegan natural butter spread
• 1 teaspoon vanilla
• 1 egg, beaten
• 2/3 cup rice milk
• 2/3 cup blueberries
what you do
• mix dry ingredients together
• cut in the butter using two knives
• add milk, vanilla, and beaten egg
• mix well with a fork
• gently fold in blueberries
• drop large dollops of dough onto ungreased baking sheet
• bake in preheated 375º oven for 15 to 18 minutes
• frost or don’t frost
Seriously, how do pastry chefs do this day after day? You have to taste what you bake. How else would you know if it’s good? Well, these are good! Trust me.
Melissa
