RECIPE: Gluten-Free Orange Scented Blueberry Scones


Years ago, after discovering I had a digestive disease, I was told by a wellness center to go gluten-free. This was back when you could only find GF products in weird health food stores and the quality was just not there. Now, there are so many products available on the market that are pretty dang good. If you are doing gluten free now, you are pretty lucky. Case in point, the scones I am sharing with you today were made with Bob's Red Mill Gluten-Free Biscuit Baking Mix.

Now admittedly, this is not a gluten-free recipe blog. It's a general live a good life blog-and among many other things that does mean healthy-ish and that means also gluten-free-ish. So yes, I will post gluten-free options here on occasion, and today is one of those days. Can you make these with a Bisquick or a good quality flour-based baking mix? Sure!

These were made with some local MI blueberries from the farm stand, but you can toss in any berry you want. This was super easy to make and magically transformed the cranky, sleepy family around me into super happy humans in the morning (ok, well...mildly happy humans in the morning). You can't beat a baked yummy fresh out of the oven in the morning. For realsies.

You can do it. Get up 30 minutes early and surprise your people with these. It's a warm hug that lasts all day.

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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