Gluten-Free, Sugar-Free Blueberry High Tea Scones
Hold onto your horses, my gluten-free friends. This week, I’m revealing my recipe for Blueberry High Tea Scones. And, guess what…the recipe doesn’t contain any added sugar, either.
I was living scone-free for about 8-years, until a couple of weeks ago, when I decided to take the plunge, and do some experimentation in my kitchen.
Since, I live both gluten-free and sugar-free, I just assumed that creating a tasty scone would be pretty much impossible. But, oh how I was wrong!
Of course, my first attempt totally failed. I forgot that gluten-free baked goods hardly rise. So, I was left with super-tough, hockey puck-line discs, in the first go-around. They still tasted good — very reminiscent of a Scottish oat cake — but they weren’t scones.
My second attempt was incredibly successful. And, I ended-up skipping around my house in excitement. After an 8-year scone hiatus, I finally got to indulge in one of my most favorite comfort foods. And, it made me think of all the times my Mom and I would go out for high tea — one of our favorite pass times.
Our high tea outings had to stop as soon as I developed a serious allergy to gluten (at the time that I contracted Lyme Disease). High tea, after all, is a massive gluten parade, and I couldn’t participate in that anymore.
My Mom and I mostly would frequent all of the lovely hotels in Toronto that served high tea. But, one of my most favorite places was The Old Curiosity Tea Shop in Markham, Ontario. This tea room not only had lovely baked goods, their tea was incredible, and the atmosphere is just perfect: very homey; very inviting. I really miss that tea shop. I often wonder if I’ll ever get to go back.
So, here we are, 8-years later. I’m starting to re-invite high tea into my life. But, this time, I’m doing it from home.
- 1 1/2 cups of brown rice flour (I like Bob’s Redmill)
- 1 cup of chickpea flour (quinoa, almond, or coconut flours are good, too)
- 100 g of cold butter (take one small slice — maybe 1 cm — off of a stick of butter to get 100 g)
- 5 Medjool dates (if the dates are not soft, soak in hot water for 5 minutes. Take the pits out!)
- 120 ml of cow’s milk (do not use any other milk. The scones will not brown).
- 1 tsp of vanilla extract (or vanilla powder)
- 1/2 tsp of vanilla liquid stevia (I like NuNatural’s Alcohol-Free VLS)
- 1/2 tsp of cinnamon
- 1/4 tsp of salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup of frozen blueberries
- Pre-heat your oven to 380 degrees Fahrenheit. Into a food processor, place the brown rice flour, chickpea flour, salt, baking powder, baking soda, cinnamon, and vanilla powder (if you’re using vanilla powder). Pulse the dry ingredients to incorporate.
- To the dry ingredients, add the butter (cut into cubes). Make sure that the butter is very cold. Add the dates (pitted) to the dry ingredients, too. Pulse the mixture, until the flour has a crumbly appearance (you want it to look like sand).
- Measure out 120 ml of milk. Add the stevia and vanilla extract to the milk, and stir it.
- Turn your food processor on. Pour in the milk. Mix the dough until it is thoroughly mixed. It only takes about 1-minute.
- Scoop the dough into a large mixing bowl. Pour the blueberries on top of the dough. Using your hands, press the blueberries into the dough. You can fold the dough over on itself to help incorporate the blueberries.
- Place the dough on a lightly floured counter surface. Using your hands mold the dough into a thick, rectangular shape. You want the dough to be 2 inches thick (up to the second joint of your index finger). Remember, gluten-free baked goods do not rise very well. Therefore, the dough has to be thick to begin with.
- Using a round scone cutter, cut out 9 -10 scones. You can also just cut the dough into squares. It’s all up to you. My cutter is 2 1/4 inches in diameter. The number of scones this recipe will yield pivots around how large your scone cutter is.
- Place your scones on a parchment lined baking sheet. Cook the scones in a 380 degree Fahrenheit oven for 20 minutes, or until the tops of the scones are browned.
- Thoroughly cool the scones on a baking rack. Do not eat the scones until they are cooled. Scones are meant to be on the dry-side, and they need to cool before they will have the right consistency.
- Serve with butter and a cup of tea.