I found this recipe for blueberry scones and they looked so good I thought I’d give them a try. I used sorghum flour in place of the millet flour.
I’ve never really used parchment paper for baking, but for this recipe I would recommend it. It was a bit of a challenge to get the dough out of the pie pan. I ended up lifting each slice out and reshaping them with my fingers. That’s why they are not very consistent in size, but they sure were yummy!
Makes 8 scones
- 1 cup (160g) millet flour (I used Bob’s Red Mill Sorghum Flour)
- 1/2 cup (80g) brown rice flour
- 1/4 cup (45g) white rice flour
- 1/4 cup (30g) arrowroot
- 1½ tbsp flaxseed meal
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt (only if using unsalted margarine)
- Grated zest of one lemon
- 1/2 cup (100g) butter or dairy-free margarine (I used butter)
- 1/3 cup (85ml) honey
- 5 tbsp (75ml) milk or non-dairy milk (I used almond milk)
- 1 egg
- 1 cup (the equivalent of a 250ml measure) blueberries (fresh or frozen)
Thoroughly sift together all dry ingredients, from millet (sorghum) flour to lemon zest.
Add butter or margarine and mix with your fingers until it becomes like a crumble.
In another bowl, whisk together the honey, the soy milk (or cream) and the egg.
Add to dry ingredients and mix with a fork.
Add blueberries and mix just enough to distribute (especially if using frozen blueberries, don’t mix too much).
Cover a 7 inch pie pan with parchment paper. Press the scones mix into the pan and put in the freezer for 1 hour. This will make it easier for you to cut the dough into pieces before cooking.
When you’re ready to bake your scones, preheat oven at 375F (190C).
Take out the pan from the freezer. Lifting the paper, transfer the dough (with the paper) onto a large baking sheet.
Using a sharp knife (you may need to pass it under cold water), section the dough into eight pieces (like a pizza) and separate one inch apart, using a pie spatula or any similar tool, so they don’t stick together when cooking. I sliced some of the slices in half so it would make more, so I ended up with more than 8 scones.
Bake for 20-25 minutes (start keeping an eye on them after 20 minutes).
Bark! Bark Bark BARK! Don’t I have a lovely singing voice?