Very Blueberry Scones

This wonderful recipe originates from a magazines reader’s baking contest. I have adapted it to make it gluten free.

On the evening before, simply combine the dry ingredients in one bowl and the liquid in another. The following morning, just cut up and incorporate the butter, mix with the remaining ingredients and place in the oven for 15 quick minutes. Wonderful, quick and easy breakfast treat!

Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Banana Choco Bread and Grandma’s Chocolate Balls

Makes 10 small scones

150 g gluten free flour mix
Pinch of salt
200 ml oats
1 tsp baking powder
1 tsp baking soda
75 g butter

25 ml honey
200 ml natural yoghurt
A few drops of vanilla extract

1,5 dl frozen blueberries

 

  1. Set the oven to 225 C
  2. Combine all dry ingredients
  3. Cut the butter in small pieces and mix into the flour
  4. Combine the honey, vanilla extract and yoghurt and add to the mix
  5. Stir in the frozen berries
  6. Using two spoons, shape 10 scones and place them on a greased baking tray.
  7. Bake for 15 minutes.