I could’ve made these totally from scratch, which is usually my modus operandi, but this morning I decided to take an easier route and use a gluten free mix: Pamela’s Baking & Pancake mix. There is a gluten free recipe on the bag for Pamela’s Scones but in typical I Am Gluten Free fashion, I tweaked.
Makes 10 scones
2 1/2 cups Pamela’s Baking & Pancake mix
1 tsp baking powder
1/3 cup sugar
1/8 tsp. cinnamon
1/8 tsp. nutmeg
grated zest of one lemon
4 tbsp Earth balance
2/3 cup hemp milk (see note)
1 cup blueberries (see note)
turbinado sugar (optional)
Preheat oven to 375 degrees. Combine the baking and pancake mix with baking powder, sugar, cinnamon, nutmet and lemon zest. Cut in the Earth balance with either two knives or pastry cutter. Add hemp milk and egg, combining with a fork. Add blueberries and combine until mixed in. Be careful not to overmix.
For best results, use medium-sized ice cream scoop to scoop batter onto nonstick silpat mat (great for gluten free baking). Otherwise, drop large spoonfuls of batter onto ungreased cookie sheet. Sprinkle a little bit of turbinado sugar on each scone before baking.
Bake 20 – 22 minutes. Let rest for five minutes on baking tray and then remove to rack and let rest at least 30 minutes before eating.
1. Hemp milk is great for gluten free baking. It can be bought at most Whole Foods or look for an online merchant. You can sub other types of milk, but I don’t think thinner milks (like almond or rice) will yield the same results.
2. Before mixing the blueberries with the batter, coat them with a little of Pamela’s mix to keep them from sticking.
I am eager to see how they come out if I use egg replacer instead of the egg. I’ll keep you posted or if you’ve had experience doing so, please share in the comments section.
Is your mouth watering yet??!!!