Berry Scones and A Side Of Fat Thighs

Just kidding, just kidding. Everyone knows that bacon is the new white meat. The healthy, New Year, slim down meat choice.

No? You didn’t know that?

Well, it is today.

The original recipe for the scones came out of Delicious Living magazine. I tweaked it a bit to make it somewhat healthier. It called for brown rice flour, tapioca flour, and potato starch. I try not to use the starch flours if I don’t have to. Instead, I used Bob’s Red Mill All Purpose Gluten Free Flour that is mainly made with garbanzo beans, sorghum, and fava beans. I also added brown rice flour. The Bob’s Red Mill flour is kind of an aquired taste. It can come across very beany depending on what you’re making. I’ve found it works well in sweet breads, but that is about the only place I like to use it.

The recipe also called for apricots but I used mixed dried berries instead with strawberry dairy free yogurt instead of plain yogurt.

Gluten Free & Dairy Free Berry Scones

1 1/2 Cups + 5 Tablespoons Bob’s Red Mill GF All Purpose Flour

1/2 Cup Brown Rice Flour

2 1/2 teaspoons Baking Powder

2 teaspoons Xanthan Gum

1/4 Cup Sugar

1/2 teaspoon Sea Salt

1/2 Cup Dairy Free Butter

5 Eggs

1 Container Dairy Free Strawberry Yogurt (I used the coconut milk yogurt)

3/4 Cup Dried Mixed Berries, chopped

1 teaspoon Pure Vanilla Extract

1/2 teaspoon Pure Almond Extract

Almond Milk

Raw Sugar

Preheat oven to 350 for electric, 325 for convection. Measure out the Bob’s flour, brown rice flour, baking powder, xanthan gum, sugar, and salt into a large bowl and whisk to combine.

Add the butter and gently blend through the flour mixture with a pastry blender or your fingers until it resembles course crumbs. In a separate bowl, whisk together 4 of the eggs, yogurt, dried fruit, and the extracts. Add to the flour mixture and mix just until combined.

Dust a piece of parchment (measured to your baking sheet) on your counter with a bit of the Bob’s flour and turn out the scone mixture. Pat into a circle or square about 2 inches thick in the middle.

Whisk the remaining egg with about a teaspoon or so of almond milk. Brush over the top of the scones and sprinkle with a generous amount of raw sugar.

Bake for about 35 minutes until golden and the center is done.

Serve with all natural bacon and a cup of good tea. It’s worth it, fat thighs and all.

8 Comments on “Berry Scones and A Side Of Fat Thighs

  1. As you know, I’m pretty much a novice when it comes to gluten-free anything but, I have to say, if these scones taste anywhere near as good your photos look, they must be delicious! Beautifully shot!


  2. I made this today, with a couple of modifications (just because I didn’t have some of the ingredients on hand) and it turned out WONDERFUL!!!! Thank you so much for this blog πŸ™‚


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