Sugar-Free Blueberry Scones
I have made this recipe a hundred times before, but never with blueberries, until now.
This easy scone mix is best made with flour, but as a gluten-free scone, it’s still wonderfully moist and crumbly.
I always tend to gravitate back to this recipe whenever I make scones because this was my mother’s recipe. She got it from a ‘Swipe’ cookbook which she purchased from East London years ago. I later swiped the cookbook - excuse the pun - and now it exists on my bookshelf. No other scone recipe is as easy and quick as this one. It’s literally my go to recipe when unexpected events pop up and I need a quick home baked treat in my hand in less than 30 minutes.
I’m particularly fond of scones with jam and cream, but you can indulge in whatever you like really because this recipe has absolutely no sugar. So the sweetness of this teatime favourite rests solely with you and your choice of toppings.
Ingredients for 10-12 scones
2 cups flour (Wholefoods Gluten-Free Self-Raising Flour)
pinch of salt
2 tsp baking powder
2 large eggs
2/3 cup of milk
130 g butter (unsalted)
1 1/2 cups fresh blueberries (don’t use frozen blueberries)
Method
Heat oven to 190 degrees and line a muffin tray with paper cups. If you’re making the gluten-free version, there’s no need for the paper cups.
Sift four, salt and baking powder in a bowl. Mix with a fork.
Use the same fork and whisk eggs and milk together.
Rub the butter into the flour with your hands and make a well in the center.
Pour the egg and milk mixture in the center.
Add blueberries.
With a spatula, mix the wet and dry ingredients together, gently until a soft dough forms.
Don’t shape it, freeze the dough in the bowl for 5 minutes.
Scoop into the paper cups and brush each scone generously with milk.
Bake in a hot oven for 10 minutes until the tops are golden.
