Scones are perhaps the world’s most perfect tea-time treat – add a dollop of jam and cream and you’re in heaven. This blueberry-based recipe by Julia Shannahan is both gluten-free and vegan and bound to please a crowd!
Blueberry scones
These gluten-free and vegan scones are allergy-friendly and oh-so-delicious!
Ingredients
- 180 g gluten-free self-raising flour
- 40 g rice flour
- 25 g ground almonds
- 30 g sugar
- 1 tsp gluten-free baking powder
- 1/4 tsp sea salt flakes
- 60 ml unsweetened vegan yoghurt
- 200 ml plant milk (you may need a little less)
- 150 g fresh or frozen blueberries
Instructions
-
Preheat the oven to 200oC/Gas Mark 6 and lightly dust a large flat baking sheet with gluten-free flour.
-
Place the flours, ground almonds, sugar, baking powder and salt into a bowl and mix well. Add the blueberries and mix gently, then make a well in the centre. Add the yoghurt and half the milk and mix. Keep adding a little more milk at a time until the dough comes together (you may not need it all).
-
Place a sheet of greaseproof paper (or a silicone sheet) onto a baking sheet and turn the dough out onto the paper. Gently pat the dough together into a round shape about 3cm (11⁄4in) deep, then bake in the oven for 15 minutes, until risen and golden and a knife inserted into the middle comes out clean.
-
Remove from the oven. Slice while still hot, then allow to cool on the baking sheet. Serve with jam and/or cream. Store in an airtight container, in the pantry or refrigerated, for 2 days.