Table of Contents:
How To Make Gluten-Free Scones | Healthy Treats | Delicious + Healthy
Video taken from the channel: Bridgets Healthy Kitchen
Keto Blueberry Lemon Scones Gluten-Free
Video taken from the channel: Keto Cooking Christian
GRAIN FREE PALEO BLUEBERRY SCONES
Video taken from the channel: MOMables Laura Fuentes
Gluten Free Blueberry Scones with Lemon Glaze
Video taken from the channel: EZGlutenFree
Blueberry Scones (Vegan & Gluten-free!)
Video taken from the channel: Nadia’s Healthy Kitchen
Gluten Free Lemon Blueberry Scones Adventures in Everyday Cooking
Video taken from the channel: Adventures in Everyday Cooking
The BEST Blueberry Almond Scones with Lemon Glaze (Gluten Free)
Video taken from the channel: From Scratch Fast
Ingredients 1 large egg ¼ cup high-oleic sunflower oil (or canola oil) 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1 teaspoon orange zest 2 cups fine almond flour ⅓ cup tapioca starch/flour 2 teaspoons baking powder ¼ teaspoon salt 1 cup frozen wild blueberries (or 1 cup fresh or.pinch of salt. 1 tablespoon hard/cold coconut oil. 1/4 cup coconut sugar (you may substitute organic cane sugar) zest of 1 orange. 11/2 cup almond milk (or.
1/4 cup vanilla whey protein powder. 1 tablespoon lemon zest. 1/2 cup butter, melted.
1/4 cup warm water. 1 teaspoon vanilla. 2 eggs. 1/2 cup wild blueberries.Instructions Pre-heat oven to 375°.
Combine dry mix and sugar. Using a pastry blender, cut in butter until pea-sized crumbs are formed. Add milk and blueberries and mix until just incorporated. Scoop onto a piece of parchment and gently form into a round, 1” to 1.
In a large food processor add gluten-free flour, garbanzo flour, quinoa, salt, baking, powder, baking soda, turmeric, sesame seeds, coconut sugar, vanilla bean, and orange zest. Pulse a few times.Instructions Preheat oven to 425° Combine dry ingredients, and cut in butter until mixture resembles coarse crumbs. In a separate bowl, beat eggs until light and frothy (we beat them for 3-4 minutes).
Add dry ingredients. Stir in just Carefully mix in blueberries. I really didn’t want my.
Directions Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, granulated sugar, and lemon Remove the dough from the freezer.1 tablespoon dried lemon peel (lemon zest) 3/4 cup buttermilk (make buttermilk by adding 1 tablespoon white vinegar to the milk and sit for 2 minutes) dairy-free add 3/4 tablespoon white vinegar to almond, cashew or coconut milk.
2 large eggs, whisked. 1 cup fresh or frozen blueberries.Gluten-Free Wild Blueberry Orange Scones Very Well Fit. pure vanilla extract, baking powder, tapioca starch, salt, large egg and 5 more.
Gluten-Free Blueberry Banana Scones with Blueberry Black Tea Glaze Ex Sloth. tea, gluten free flou.Preparation Directions. STIR together cream cheese, sugar, orange peel and orange juice in medium bowl until well blended.
Serve with scones. HEAT oven to 400º F. Coat large cookie sheet with no-stick spray. Place muffin mix in large bowl.
That said, these gluten-free scones don’t have the same texture as a regular scone made with all-purpose flour. If that’s what you’re looking for, try Jamie’s blueberry scones or my whole grain chocolate orange scones.These blueberry scones aren’t buttery or flaky in the traditional sense but they have a lovely texture with a nicely browned crust.Easy Gluten-Free Blueberry Scones Recipe. This is such an easy and delicious scone recipe that I am sure you will love.
It will definitely be one of your favorite healthy dessert recipes of all time. The aroma coming out of the oven while these blueberry scones are baking will make your stomach grumble. They are so moist, juicy, bursting with.These vegan blueberry scones are so delicious, they’re giving Starbuck’s a run for their money!
These scrumptious pastries are sweet, soft, crisp, and contain the perfect bites of blueberry. I recently found out that many assumingely “healthy” cafe chains don’t use real blueberries in their blueberry muffins and scones.Ingredients. 3 cups Cup4Cup Multipurpose Flour gluten free.
1 cup blueberries. ½ cup sugar plus 1 tablespoon. 2 tablespoons Clabber Girl Baking Powder gluten free. 1 teaspoon Spice Islands Pure Vanilla Extract gluten free. 1 teaspoon kosher salt. zest of 1 lemon.
2 eggs.Refrigerate the scones for 30 to 40 minutes before baking. While the scones are in the refrigerator preheat the oven to 400˚F.
When ready bake the scones in the centre of the oven for 15 to 18 minutes, until the scones.
List of related literature:
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| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. | |
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| from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen | |
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| from Gluten-Free Girl and the Chef | |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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| from Good to the Grain: Baking with Whole-Grain Flours | |
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| from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family | |
| |
| from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless | |
| |
| from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life | |
| |
| from Prescription for Dietary Wellness: Using Foods to Heal | |
| |
| from Fannie Farmer 1896 Cook Book |
69 comments
Could these be made with Almond flour mix with Coconut flour?
Those look great, just liked and subscribed:)
the glaze looks delicious
I’ve just uploaded a scone video toofeel free to check it out!
Thanks Garnett.
These were amazing.
I think they would even be better with wild berries.
I ate way too many.
Just subscribed! I really appreciate that you are straight to the point with your videos instead of like a lot of the YouTubers out there who have a “look at me” mentality.
Oh my!! they looks amazing Anne, summer or not, I have to make these asap!!! I’m sure my husband will love them, they look soo delicious and fluffy and buttery! And with a breakfast like that, of course any day will be a good day! You are looking awesome Anne, I’m so happy to see you in the intro and at end of your videos, you are a natural on Camera, I must agree!!! I will be uploading one of your recipes to my channel next week, it came out soo good!
Look tasty keep making these great recipes thanks for sharing
Thanks Isabella.
I appreciate the kind words.
I think you’ll love these.
Your friend at 101CookingEasy suggested I check your YouTube channel after I mentioned in the comments that his cream of chicken soup recipe looked like something I could convert to make it gluten free. And after seeing this video, I look forward to watching more of your videos. These look wonderful!:)
What can used other than eggs??? Can we go without it? Thanks
Hi Robyn, I like to use sorghum in almost all of my bread recipes.
In my opinion, it really captures the flavor and some textural components of wheat.
I should do a video covering how I do my bread flour blend. I’ll include various substitutions for different components in the mix.
For cookies and cakes I usually use the blend the video because it produces really light fine textured baked goods. When I make a heavier dense cake I might try some sorghum since it’s more nutritious I think.
It looks so delicious, can’t wait to try it out. What can I use instead of oil? Sorry, I try following a oil free plant based diet
Make sure to check out the recipe here: http://bit.ly/grainfreeblueberryscones
Thank You Big Grandmom.
I learned it all from my Mom many years ago.
Now I’m teaching my little girl how to cook.
I love the way cooking skills are passed down through the generations.
LOL…Most days are good. But we have a Storm Coming in Right
Now. I’m Sure it’s past or coming your way in the City There. I have
to write and run real quick. I Just Loved the way you cut that. But
Then You always were good with the Sweets….Nice Job And Your
own GF Flour…That’s A Great Big Help to your Viewers for Sure…Very Nice!
Would you make any changes if you use regular flour instead of GF flour?
Id eat those anytime of year, they look so good im going to start baking more, thanks for the inspiration….!!!
I bet that you out do your mom by miles. Keep up the good work, passing down the traditions is a lost gift to next generation
I made these for a friend and my whole family ate them before I could get to my friend needless to say they were nicer than any scone I have ever tasted and so light on the tummy:)
Those look like a perfect treat with my afternoon tea! Thanks, and God bless!
which powder did she add to the jam as a sweetener? Sorry, not a native speaker! Thanks! ��
Those look great, just liked and subscribed:)
the glaze looks delicious
I’ve just uploaded a scone video toofeel free to check it out!
Thank you for sharing this recipe, these are right up my alley. I will be making these for sure����
Many valid points especially that scones taste great regardless of shape.
Anne, I love that you’re in the videos now, you are so beautiful. And this recipe looks amazing have saved it to my favourites.
Hi, can you give me an alternative to sugar please? I want to make this recipe but noooo sugar! Looks great! Thanks =)
So far I’ve found two recipes for triangular scones from Italians. Are Italian scones triangular and British scones round? Perhaps geography denotes their tendency toward particular shapes.
These look amazing Nadia! I can’t resist a good scone with some coconut cream:p
This is such a lovely pairing. I love how the lemon brightens things up and if you didn’t tell me these were gf, I would’ve never known =) These look so soft and tender! bye bye Summer:(
These are so easy and addictively delicious.
Thanks so much for stopping by Bonnie.
Thanks Lyndsay.
I’ll never be a natural on film like you are but I’m trying.
Hi! I’m about to put these unto the oven, but I’m not sure what degree to set the heat at?
Hi Nadia can you help me please I’m allergic to nuts so I can’t use almond flour what can I use to replace it?
❤all of your recipes! And thank you for sharing the gospel��
Thanks Neil. These were amazing.
When a recipe is starts out with all that butter and heavy cream it’s hard to go wrong in the finished product.
I love it when you introduce your videos, you’re so cute!!:D
Thanks Glen.
Coffee + Scone = Good Day
Cold Drink + Your South Beach Cubano = Outstanding Day
Heyyyyy doll these look delish thanks fo sharin stay sweet ;))
I think scones are supposed to be round the way the British do it. My scones point to either ignorance of the true nature of a scone or efficiency since there aren’t any scraps left behind for re-rolling like you’d find with a round scone. But the most ingenious idea I’ve heard so far is the hexagonal scone that you envision. With the tessellated pattern of a hexagon, there’d be no waste yet the scone would be closer to the round shape that would have the Brits smiling.
Looks so delicious, Nicki! You and your daughter are so adorable together ��Can’t wait to try making these for my toddler. We are under shelter-in-place but this won’t stop me from getting some frozen berries the next time I go on my grocery run. Take care and stay safe!
Anne, I don’t know I didn’t get to view this wonderful recipe sooner. Sometimes YT include them in my subscriptions. They look and sound so yummy. I love scones. Glad to have you back. Thanks. Neil
So don’t forget when you do the Apple Turnover, leave it the right way up, just for me:)
Thanks Sandy. These came out amazing but they’re so fattening with all that butter and cream. I guess it’s OK to indulge once in a while as long as you are good the rest of the time. You must eat well most of the time since you always look amazing. I’ll be honored to see one of my recipes at your channel. I hope you’re having a fantastic week.
I made them at my work. But I used Lavender instead of blueberries.. i hope you dont mind
Anne, I watch every recipe you do. I get a real kick out of making them for my friends and neighbors. They think I’m a genius in the kitchen and they never know they’re eating gluten free.
I just made this recipe EXACTLY as shown w. your recipe for self-rising GF flour. The batter is soft, like pancake batter, and cannot be formed into a disc nor cut into sections. Maybe I’ll try to bake them in muffin tins?! What could have happened?
Thanks David. The storms were bad here earlier but it’s all cleared up now.
Hope it’s not raining for too long in your neck of the woods.
These look so delicious and healthy!! Thank you for sharing Nadia ��
Thanks Kelvin. These did turn out big.
Sometimes I make my scones small by dividing the dough in half then cutting each disc into 6 wedges.
That will make 12 scones instead of 8 big ones.
Maybe the weather will be better for you next summer. I’ll keep my fingers crossed.
Actually, I will make a hexagonal scone cutter. I think most scones are round owing to the fact that most of the items that are handy to cut scones are round, such as glasses and jar lids. A hexagonal cutter would result in less waste and be less mundane as well. Down with the round, the hex is next! Bye, Anne!
That would be so cool.
Hex is best. Down with the round.
I love it.
Some orange zest would be awesome and yes breakfast is just what they are made for, well my sleep walking:-)
Another delicious gf recipe thank you! I watched your gf flour blend video and was wondering if you’ve tried sorghum flour in any of your blends? I understand the protein content is a little higher than white rice flour, but not sure of its taste or texture. Many thanks again for your wonderful videos! Robyn S.
Thanks so much Angie.
They’re so buttery and delicious that I ate way too many.
LOL. I always forget that the weather is so much different where you are.
If I were more well traveled, I’d know these little tidbits.
It certainly can be an upside down world at times.:)
Hi Anna, Im so glad you posted your last 2 videos on my FB page,,, these scones look amazing. Ive been having a lot of fun baking with Blueberries this summer! Im enjoying how your doing your new videos! Your a natural on Camera! HUGS!!
Hello Anne, Your suggestion to do a video on your gf bread flour blends sounds fantastic! Thanks for the great idea. I look forward to it! Robyn S.
Recipe Gluten Free Lemon Blueberry Scones: https://docs.google.com/document/d/1mMT9sbDgLtJN3Nnsubf06b7zToR83oYTRf4Op4dhGTE
You know I have a weak spot for anything Lemon and we are just breaking into Spring LOL Shrugging of the winter Rugs.
(: uı ǝʌıl ǝʍ plɹoʍ uʍop ǝpısdn uɐ s,ʇI
Steve
True. The hexagon is nature’s way of efficiently packing cels together, consider the honeycomb, for instance. However, if an area is to encased by a square or rectangle then the square or rectangle would pack most efficiently. Dough can be rolled into a rough square or rectangle so this concept is valid. Except for the wheel the circle is over-rated. Luckily, scones taste great regardless of shape.
Can this GF scone dough be made up, frozen and then baked at a later date?
Looks delish! I was searching for gluten free scone tutorials and your scones look the most appetizing. Will be making soon. New subscriber.
DO NOT Try to make these with Pamela’s GF Pancake and Baking Mix. It was a disaster! My whole family was so excited and we followed the recipe but it was just a blob. I guess we’ll just try it another time with Bob’s or Bisquick. ��
When coming to fruit blueberries are at the top of my list. These Blueberry Scones look very lite and tasty, nice post. So what your telling me is a hot cup of coffee and a Blueberry Scone = I might have a good day well I might just take you up on that idea!
Perfect time to upload this wild berries are about ready to pick, Oh this looks awesome Anne YUMMY I`ll take 6 for now LOL.
Thank you so much. The verse at the end was just what I needed to hear today.
These were great but I’d take anything from your kitchen over these any day of the week. Thanks, for stopping by Bow.
I have all the ingredients and ready to make these yummy looking scones. Just wondering, what topping did you use Nadia?
I made these yesterday, and they are so delicious! But as a scones lover, it’s not the same as the actual scones we know.. My sister tried one of them and she thought it was a cookie. It has the same crunch, and I couldn’t cut them so I just spread some cream cheese and jam on top. Anyway, I enjoyed baking them and they are yummy so thank you for the amazing recipe and the clear instructions!
its Friday in my country ����i love ur recipies…Congratulation for the event