Blueberry Scones Recipe

Photo by: Taste of Home Blueberry Scones Recipe

You'll want to stash a few of these homemade morsels in the freezer to serve to visitors who drop in unexpectedly. "Just pop a frozen scone in the microwave for 20 seconds or so, and you have a warm treat," suggests Joan Francis of Spring Lake, New Jersey.

Prep: 20 min. Bake: 15 min.

Yield: 16 Servings

20 15 35

Ingredients

4 cups all-purpose flour ( I use gluten free flour, all purpose mixed with rice)
6 tablespoons sugar ( I put 8 TBSP of sugar in to make it a bit sweeter)
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 eggs
3/4 cup plus 2 tablespoons milk, divided
1-1/2 cups fresh or frozen blueberries
I add 2 tsp xathan gum.

Directions

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

One of our morning recipes, Gluten free breakfast foods.

So we all know how hard it is to find a good gluten free recipe. I've found a few and as I find them I will share the ones our family loves on my blog website. One of our family favorties for breakfast is our famous Gluten free banana muffins.

Moist, tender, and flavorful, you'd never guess these delicious muffins are gluten-free.

Gluten-Free Banana Muffins

(9)	rate this recipe »
gluten free, quick-n-easy
Hands-on time:	15 mins. to 20 mins.
Baking time:	22 mins. to 25 mins.
Total time:	37 mins. to 45 mins.
Yield:	12 muffins
Published:	03/07/2011

Ingredients

2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon cinnamon, optional
1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend* ( I just use an all purpose flour gluten free flower and mix a bit of rice flour in it)
1/2 cup (8 tablespoons) soft butter
2/3 cup sugar
2 tablespoons molasses or honey
2 large eggs
1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
1/2 cup chopped walnuts, optional
*See directions below for making your own brown rice flour blend.

Directions

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.

3) Beat together the soft butter, sugar, and molasses.

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Stir in the walnuts.

8) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

9) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.