Gluten-Free Orange Scented Blueberry Scones
Ingredients
1 1/2 cups of Bob’s Red Mill Gluten-Free Biscuit Baking Mix
1/2 a cup of cold butter, cut up into cubes
1 cup of sugar
1 teaspoon of vanilla extract
2 eggs
1/2 a cup of milk (or coconut creamer or coconut milk)
Sanding Sugar for sprinkling
For the Blueberries:
1 cup of fresh blueberries (picked through and rinsed well)
1 tablespoon of orange juice
Dash of salt
1 tablespoon of sugar
Directions:
Preheat oven to 400˚.
Mix the blueberries together with the orange juice, salt and sugar and let sit for about 30 minutes. After 30 take about a tablespoon or so of the berries and mash them up with a fork to release some of the juice. Mix that in with the rest of the berries and set aside.
In a large bowl whisk the eggs with the sugar and the vanilla and the milk, then set aside. In another bowl cut in the cold butter into the baking mix using a pastry cutter or fork and cut it in until the mixture is crumbly, like coarse cornmeal. Add the wet ingredients into the dry ingredients and mix well with a spatula or a fork- or even your hands. Fold in the blueberries and their juices until the blueberries are evenly distributed. Dollop the dough by heaping tablespoons on a baking sheet lined with parchment paper. Using cold water on your hands, pat the batter down flat, then sprinkle with some sanding sugar and bake for about 20 minutes until golden and set. Serve warm.
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