Since both of my kids recently headed off to college, the people I get to cook for at home has been halved! What are my husband and I going to do with 24 scones, lol?! So, I started baking them on Sunday mornings for our Sunday School class. And it has been so much fun! I adore scones with butter and jam, a fabulous cup of tea, and good company. My Mom and Sister are both wonderful jam makers, and are kind enough to gift me a few every year, so I love to find fun ways to enjoy them. This is by far my favorite! It really makes me so happy to be able to share my love of food and tea with others. So, I show up with scones, butter, jam, and a fresh pot of tea, and we dig into our studies. This is definitely what we would call a "sometimes" food at Flexible Fasting because it contains sugar. So, this is celebratory food meant to be shared.
Here is my favorite customizable gluten free scone recipe.
4 C gluten free flour blend
1 C sugar
4 tsp baking powder
1/4 tsp salt
1 C cool butter (or dairy free butter-I like miyoko brand)
4 eggs (I mostly use soy free eggs)
1 C almond milk
2 tsp vanilla extract
1 C fresh or frozen blueberries
Set out the butter to warm up a little. Preheat oven to 350. Mix dry ingredients together. Cut butter into chunks and add to dry mixture. Blend until the butter is the size of little crumbs. Add all of the wet ingredients and mix. Add the blueberries in gently, trying not to smash them too much. Drop by large spoonful's onto a parchment lined cookie sheet. Bake for 20-25 minutes until done. Makes about 24.
This is the basic recipe, I've also done strawberry rhubarb, apple cinnamon, almond poppyseed, and more. The possibilities are endless! Just sub out the blueberries for what you have on hand, and add spices accordingly. Crushed freeze dried fruit works well as an added flavor boost. These are also great with coconut cream.