My blueberry scone recipe is one that I modified into my own by reading 4-6 recipes online and ensuring I had the right amount of leavening agents for flour and just went with it.
Luckily, they turned out great.
1 cup Whole Wheat Flour
1/2 cup coconut flour
1/2 cup quinoa flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter (cold and chopped)
1/4 cup oil (or yogurt)
3/4 cup milk
1 cup blueberries (lightly coated in flour)
1/4 cup milk (mixed with last 2 ingredients)
1 tsp vanilla
1/4 tsp rose water (not necessary)
- Preheat oven to 400°F.
- Mix first 7 ingredients together well in a medium bowl.
- Add butter and oil to first 7 ingredients. Stir with a fork, wire whisk or mixer until crumbly.
- Add 3/4 cup milk and berries to bowl.
- in a small bowl combine last 3 ingredients. Mix well and add to batter. Stir together until just moist. Do not over mix the batter, this will negatively affect the quality of the scones by making them tougher and denser.
- Plop batter onto cookie sheet. press down until it’s about 1-2 inches thick. Cut the circle of batter into wedges. Spread wedges on baking sheet and bake in over for 18-22 minutes.
- Bake enough to eat for that meal and a few days of leftovers and freeze the rest to bake another day from frozen.
- Scones are best served hot with butter, jam, and cheese or with eggs and fruit.
- Lightly brush scones with milk before baking for improved browning.
- Serve hot or cold with breakfast.
- They can be served with a pumpkin glaze, butter or fresh cream.
The best scones I’ve ever baked and perhaps ever had.