Gluten Free Very Berry Scones Recipes

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GLUTEN-FREE VERY BERRY SCONES



Gluten-Free Very Berry Scones image

These very berry, gluten-free scones are bursting with fresh blueberries and raspberries and garnished with cardamom. Perfect for a rainy day with tea.

Provided by Stephanie Kirkos

Categories     Breakfast     Brunch     Snack

Time 30m

Number Of Ingredients 13

2 cups flour ( gluten-free all purpose , like Bob's Red Mill)
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
3/4 tsp xanthan gum (omit if your gluten-free flour mixture already includes this)
1/2 tsp baking soda
1/2 cup ground flax
1/2 cup blueberries (fresh, washed, and patted dry)
1/2 cup raspberries (fresh, washed, and patted dry)
1/2 cup butter (cold, unsalted, cut into small pieces)
1/2 cup Greek yogurt (non-fat)
3/4 cup soy milk (unsweetened, or other favorite non-dairy milk or regular milk)
Garnish: cardamom (sprinkle)

Steps:

  • Gather the ingredients.
  • Preheat oven to 425 F, and lightly spray a baking sheet with cooking spray.
  • Combine dry ingredients together in a large mixing bowl . Add small pieces of butter, and cut into the flour with a fork or pastry cutter until coarse crumbs form.
  • Whisk yogurt and milk together in a separate bowl until blended. Gradually add the wet mixture to the bowl of butter and flour, combining until a dough forms.
  • After the dough reaches consistency, gently fold in the fruit.
  • Dollop the scone batter into 2 to 3-inch mounds on the baking sheet, leaving ample room between each scone.
  • Sprinkle each scone with cardamom, and place in the oven. Bake for 15 minutes until golden brown and toothpick inserted in the center comes out clean.
  • Cool scones on a wire rack.
  • Enjoy immediately, or store in an airtight container once completely cooled.

Nutrition Facts : Calories 241 kcal, Carbohydrate 30 g, Cholesterol 25 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, Sodium 367 mg, Sugar 7 g, Fat 12 g, ServingSize 8-10 scones (serves 10), UnsaturatedFat 0 g

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