Blueberry Ginger Drop Scones
(gluten-free, nut-free, & dairy-free)
You won’t believe these scones are gluten-free, nut-free and dairy-free. And they don’t require any hard-to find special flour mixes either.
Remember, I’m in Argentina… so if I can easily get the ingredients here, I’m sure you can too. You might even have everything already on hand to whip up a batch. They are super easy to make (and clean up) and, I think, come out with the perfect texture and flavor. If I had a bakery I would make these every day.
I’ve worked on finding the perfect, no-fuss recipe for gluten-free scones for years. I don’t eat them all the time, but I like a treat as much as the next person. And this is a great way to get a little fix without going crazy. They are relatively low in refined carbs and sugar, but I don’t think you'll miss the extra sweetener. They don’t taste as healthy as they are. :)
These scones are the culmination of so much experimentation that I can’t even point to the original recipes(s) that got me started down this path.
A note on the recipe: As I’ve posted before, my morning hot drink of choice is fresh ginger tea. I used some of this in place of plain hot water and loved the results. You don’t have to go there, but if you want to I think it adds the perfect little touch. As always, you can (and I’m sure you will) get creative.
Also, as I mentioned in the recipe for Blueberry Gluten-free Pancakes, I always have some whole frozen bananas on hand which I defrost in hot water for recipes like this.
No blueberries on hand? Try a couple handfuls of golden raisins instead.
Let me know what you think. I hope you enjoy them as much I do.
Recipe for Blueberry Ginger Gluten-Free Drop Scones
Makes 7 bakery-size scones (or more if you want to make smaller ones)
1 1/2 cups oat flour (or process traditional oats until as fine as you can get them)
1/2 cup rice flour
1/2 cup shredded coconut
1 heaping teaspoon cinnamon
1 large pinch nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon apple cider vinegar or lemon juice (acid for the baking soda to interact with)
1 ripe banana- smashed
1/4 cup maple syrup (or miel de caña in Argentina)
1/4 cup hot water (or ginger tea)
2 handfuls frozen blueberries
Coconut oil (or butter) and olive oil for greasing
Preheat oven to 350F (175C). Preheat your cookie sheet in the oven.
In a bowl, blend together all of the dry ingredients. Then add the wet ingredients, mixing thoroughly to combine. Lastly, fold in the frozen blueberries.
Double grease the cookie sheet. I use a light layer of coconut oil followed by a light drizzle of olive oil.
Drop seven mounds of the scone dough on to the sheet.
Bake 17-18 minutes until firm to the touch and turning brown around the edges.
Let cool and enjoy!
(Any leftovers can be stored in the refrigerator.)
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