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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. www.astoriamills.ca

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.

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Tea biscuits with raisins
Easy gluten free tea biscuits recipe for breakfast with eggs and coffee

There is always one of those Saturday or Sunday mornings when you get up, and think, I sure would love to have something different. Sure would like to have some biscuits. But then, you blink your eyes and say to yourself, "That is just too much work!"

Now in about ten minutes you can have these delicious little biscuits made and enjoy them with eggs and coffee.

All you do is, while the skillet is heating up to medium low, mix up the biscuit ingredients. Follow the recipe. Place on a plate. Take the same pan, cook your eggs, boil the kettle or put the coffee on and you are ready.

Easy enough to do just for yourself, pretty and tasty enough to do for the whole family or impress mom!

Stove Top - Tea Biscuits

Only minutes to make these delicious biscuits for breakfast or any time you would like a quick snack bread. The Resistant Starch and Vitamin Enrichment in Astoria Mills All Purpose Flour Mix #1 makes these even healthier.

Whisk together in a bowl:

1/2 cup cold water
1 tablespoon oil
2 eggs (or flax seed substitute)

Blend together dry ingredients:

1 cup Astoria Mills All Purpose Flour - Mix #1  (Contains vitamins, minerals and resistant starch for added nutrition)
1/4 cup raisins
1/4 teaspoon salt
1 tablespoon Baking Powder

Mix wet and dry ingredients together. Drop spoonfuls of batter onto a pre-warmed (no oil) cast iron skillet, or non stick skillet. Flatten each with your spoon. Cover and let cook for about 3 minutes, flip and cook on the other side for about 3 or 4 minutes until slightly golden. Serve warm as shown with eggs 'over easy' and coffee. Nice biscuits to scoop up that delicious yolk with.

These are very easy to make for a quick tea time snack and taste great with butter and jam. Or for a Victorian Tea, serve with clotted cream and fruit preserves.

Tea Biscuits with Apricot Jam
Tea Biscuits with Butter and Apricot Jam

The morning I made these for hubby and me, we saved a couple and had them with tea mid afternoon.

There are times, when you just need something simple and easy.