Simple and Easy #Gluten Free Raspberry & Blueberry Scones

My Husband loves the Scones at Starbucks. So after the recession hit, 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, fabulous scones 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 cups gluten free all purpose  flour
1/4 cup milk
1/2 cup of frozen raspberrries
1/2 cup of frozen blueberries
16 teaspoon granulated sugar

Equipment:
1 Food Processor
1 12"x17" Baking Sheet
1 Silpat to prevent burning
1  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 gluten free 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 Raspberries

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 Appetite and Enjoy!!

Sheila Fretz