These scones were originally supposed to be a hamburger bun. Yeah, that’s what happens in a grain-free world. You start out with a bun and you end up with a hockey puck- erm, I mean, scone. I love scones, I do- when they’re done right. I can’t stand the hard-as-a-rock, crumbles-at-the-lightest-touch kind of scone. I like my scone dense, but moist. So when these “buns” turned out a little more biscuit-like than I had intended, I decided to re-work the recipe and create one of my favorite grain-less recipes yet, the blueberry scone.
Like I mentioned above, these scones are dense- but they’re also just moist enough, from the blueberries, that the density comes off as deeply rich and satisfying, not “hockey-puck-esque” like the scones of my nightmares. I used goat milk butter for these, as I was making the recipe for my husbands’s burger when I first created them- and using the biscuit method is, I’ve found, the only way to create the dense-but-moist texture that makes these scones unique.
We enjoyed the first batch of crumbly scones, but when he tried these he instantly proclaimed them to be winners. Follow the directions carefully, but feel free to switch up the fruit in the recipe- I’m sure they’d be equally as delicious with raspberries, strawberries or blackberries.
I have to say- though I am staying away from butter- it was hard to resist a nibble-or five- of these decadent breakfast sweets.
Grain-free blueberry scones
Makes four large round scones
1 cup blanched almond flour
1/2 cup garbanzo flour
1/2 cup arrowroot starch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp powdered stevia or 2 tbsp unrefined cane sugar
1/2 tsp vanilla
1/2 cup goat’s milk (or regular, your choice) butter, softened slightly
1/3 cup blueberries
1. Preheat oven to 325 degrees. Line a baking pan with parchment and set aside.
2. Sift all dry ingredients in a large bowl. Crack egg in, add vanilla and whisk with a fork.
3. Add in butter, and using your fingers or a pasty cutter, pinch the butter into the flour until it becomes coarse crumbs, with no crumb larger than a pea. Add in blueberries and mix with your hands.
4. Pull dough together and knead until it forms a large ball. With a knife or pastry cutter, divide dough into four pieces. Roll into balls with your hands, and flatten onto baking pan. Dough will rise slightly, but will not spread so closeness does not matter.
5. Bake for 20-22 minutes until firm. Let cool completely on baking sheet before eating.
Scones- yay or nay? As you could probably tell, I much prefer muffins. But these babies? I could eat them every day!