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Wednesday, September 19, 2012

#GlutenFree Blueberry Scones


My Husband loves the Scones at Starbucks. So after money was a little tight, and I had purchased my own Espresso machine. I had no need to spend an extra 5 to 6 dollars a day. My Hubby felt deprived, because I would always bring home a scone, when I would hit Starbucks in the morning after dropping off my little one at school. So I created these,  so he could get his sugar fix.






Simple and Easy Blueberry Scones Ingredients
1cup of pecans
1/4 cup butter (1 Stick) Cut into cubes (4 to 5)
1 teaspoon baking soda
1 cup Brown sugar
2 1/2 cups Oat Flour
1/4 cup milk
1 cup of frozen blueberries
2 teaspoon granulated sugar





Equipment:
1 Food Processor
1 12"x17" Baking Sheet
1 Silpat to prevent burning
Large Ice Cream Scoop

Makes about 16

Take 1 cup of Pecans and place in food processor and pulse until a fine grain forms. Add flour and Baking Soda while continuing to pulse. Now you will have a powder that is almost a shade of brown, (kind of looks like whole wheat flower).









 Next add brown sugar pulse again adding cubed butter continue pulsing lastly add 1/4 cup of milk slowly. When completely mixed had fold in Frozen Blueberries.










Tip Of the Day:
When you are dividing the scones up I like to use a large Ice cream scoop because you get 16 equal scones. None a different size and they look so professional too.










Next Make balls out of Dough and sprinkle with sugar about 1/8 per scone.












Bake in convection oven at 350 degrees 20 to 25 minuets.


Bon Appetit and Enjoy!!

Sheila Fretz







2 comments:

  1. Wait! Let me run down to the corner store and get me a convection oven! Really? A convection oven? Am I'm the only one who doesn't have a convection oven?

    ReplyDelete
  2. Really? You wait to the end of the recipe to write the words "convection oven"? Does everybody have one of these except for me? I just put them in my baking oven. Hopefully they'll turn out okay. lol

    ReplyDelete