Blueberry Scones by Astoria Mills gluten free

Buttery and delicious!

Gluten Free Scones or Biscuits Recipe

By: Trina Astor-Stewart

  1. Place in a bowl:

2 cups Astoria Mills Pastry Flour Mix #2 – (plus about ¼ cup for dusting see below)
Pinch of salt
1 ½  tablespoons baking powder
½  teaspoon baking soda
¼ cup vanilla sugar  (this is my secret ingredient, I keep a large bottle of sugar handy which I have 2 vanilla beans in to add flavor*)
1 tablespoon Xanthan Gum

  1. Blend above together and then add

1 cup butter
Crumble mixture together with pastry blender until course and butter is in small pieces.

  1.  In a separate bowl whisk together until frothy:

1 egg
1 cup whole milk
1 tablespoon white vinegar

Add wet ingredients to dry, and blend gently until dough just comes together. (If adding dried fruit such as raisins or dried blueberries, do so at this point ¾ cup).
Place dough on lightly floured surface with, Astoria Mills Pastry – Flour Mix # 2.

Lightly flour the top of the dough with Mix #2 and roll out the dough into a rectangle about 1 inch thick. Use a bench scraper to keep edges even. Lightly sift Pastry Flour Mix #2 on top. Fold the dough in thirds, like a business letter. Lightly sift Pastry Flour Mix #2 on top again. Add just enough Mix #2 to make workable, don’t add too much. Roll dough into a rectangle about 1 ½ inch thick.

With a sharp knife, cut rectangle into two halves. Cut triangle shaped scones out of rectangles. Place scones on a parchment paper lined cookie sheet. Place in fridge for 15 minutes or overnight. Pre-heat oven to 400F. Place scones on middle rack- bake scones about 20 minutes, until tops are slightly golden, tops are firm when touched. Do not over-bake.  Place scones on a linen towel covered cooling rack to cool. Makes about 9 to 12 scones. Recipe can be doubled and scones frozen and baked as needed. Baking time will increase slightly.

When I froze scones to be baked later, I found a better result occurred when scones were let to defrost a little prior to baking, but still remaining cold. Baking frozen, did not rise quite as much but were still good.

Scones with dried fruit: Add ¾ cup of dried fruit such as dried blueberries, raisins, cranberries or cherries to dry mixture before gently kneading and rolling out dough.