Sunday morning. Birds are chirping, sun is shining. Add a cup of tea (or coffee) and a gluten free blueberry scone, a little taste of heaven.I could've made these totally from scratch, which is usually my modus operandi, but this morning I decided to take an easier route and use a gluten free mix: Pamela's Baking & Pancake mix. There is a gluten free recipe on the bag for Pamela's Scones but in typical I Am Gluten Free fashion, I tweaked.
Blueberry Scones
Makes 10 scones
2 1/2 cups Pamela's Baking & Pancake mix
1 tsp baking powder
1/3 cup sugar
1/8 tsp. cinnamon
1/8 tsp. nutmeg
grated zest of one lemon
4 tbsp Earth balance
2/3 cup hemp milk (see note)
1 egg
1 cup blueberries (see note)
turbinado sugar (optional)
Preheat oven to 375 degrees. Combine the baking and pancake mix with baking powder, sugar, cinnamon, nutmet and lemon zest. Cut in the Earth balance with either two knives or pastry cutter. Add hemp milk and egg, combining with a fork. Add blueberries and combine until mixed in. Be careful not to overmix.
For best results, use medium-sized ice cream scoop to scoop batter onto nonstick silpat mat (great for gluten free baking). Otherwise, drop large spoonfuls of batter onto ungreased cookie sheet. Sprinkle a little bit of turbinado sugar on each scone before baking.
Bake 20 - 22 minutes. Let rest for five minutes on baking tray and then remove to rack and let rest at least 30 minutes before eating.
Notes:
1. Hemp milk is great for gluten free baking. It can be bought at most Whole Foods or look for an online merchant. You can sub other types of milk, but I don't think thinner milks (like almond or rice) will yield the same results.
2. Before mixing the blueberries with the batter, coat them with a little of Pamela's mix to keep them from sticking.
I am eager to see how they come out if I use egg replacer instead of the egg. I'll keep you posted or if you've had experience doing so, please share in the comments section.
Is your mouth watering yet??!!!
Pamela's has the best gluten-free baking flours I've experienced and I'm always tweaking the recipes. Those blueberry muffins look awfully good. Who needs the gluten!?
ReplyDeleteLooks wonderful. I always have Pamela's baking mix in the pantry and I've got some blueberries that need to be used up. I may just have to try this tomorrow morning. Thanks!
ReplyDeleteMmmm!!! I live in Canada and don't have access to all of the pre-mixed stuff (and it tends to cost WAY more), but I am going to Washington state next week, so I will look for this mix! And since I can't eat eggs, I will substitute something in (although it will probably be apple sauce instead of egg replacer). Will let you know how it goes!!!
ReplyDeleteAny other suggestions of pre-mix I should pick up when I am down south?
Cottagesweet - I totally agree! I would serve my blueberry scones to anyone, gluten free or not!
ReplyDeleteHeather - let me know if you try it. Was a cinch to make and so delicious.
darthtunaqueen - I like Bob's Red mill mixes for certain things. I definitely would recommend Breads From Anna if you can find them. Whole Foods supposedly has some good mixes, though I haven't tried them yet. Good luck!
Those look heavenly!
ReplyDeleteYUM! I've not used Pamela's baking mix. Does it have rice flour in it? Sounds like a great short cut!
ReplyDeleteAlisa - they are heavenly - I just had one again for a morning snack and it was delish.
ReplyDeletethewholegang - yes, Pamela's baking and pancake mix has white rice flour and I believe it also has sweet rice flour as well.
These look so great. I love Pamela's baking mixes. They yield pretty nice results. I haven't ventured out to make many GF flour mixes on my own yet, but it's hard to want to, when these are so good!
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Cheers!
Ted...
The scones look delicious. My (celiac) daughter's boyfriend just made her a pound cake from Pamela's Cake mix and it was great. I'll have to try this one now.
ReplyDeleteI just love your blog and am so glad I discovered it!
http://livingchronically.blogspot.com
Sounds amazing! I love scones!
ReplyDeleteThose look really good...you can substitute for one egg with a teaspoon of baking powder and 1 1/2
ReplyDeleteTablespoons each of water and oil.
Another option for the milk would
be Vance's Dairy Free which can
be made thicker by using less water.
Seriously good-looking scones!
ReplyDeleteThose look scrumptious, and as I have about 30 qts of frozen blueberries waiting for me in the basement, I think as soon as I get over my current health trials I need to give this a whirl.
ReplyDeleteOne question though, do you thing this would work as well with arrowhead mills baking mix? I know everyone raves about Pamala's (her shortbread swirls have been a shining spot while I tiptoe my way through figuring out celiac) but I'm allergic to almonds so that's out for me.
Thanks for all the hard work you do too... its sites like this that are keeping me from losing my mind as I relearn how to cook!
I was rather dismayed after getting all the way down to Bellingham and finding it in the Co-op, to discover that the baking mix contains buttermilk. I cannot consume dairy in any of it's lovely forms (which is tragic, and probably my most frequent dietary violation).
ReplyDeleteAny thoughts on how to replace it? Can I just replace it 1:1 with Bette Hagman's flour and toss in some xanthan gum?
These are fantastic! I made them with regular 1% milk and added 2 tsp. of ground flax seed...came out perfectly. Can't wait for my blueberry loving teenager to try them. Your blog has been added to my GF favorites!
ReplyDeleteThese look yummy! Thanks!
ReplyDeleteI made these and while they taste good, they are really flat and sad looking, not near as pretty as yours. Any suggestions?
ReplyDelete