Gluten-Free Very Berry Scones
These very berry, gluten-free scones are bursting with fresh blueberries and raspberries and garnished with cardamom. Perfect for a rainy day with tea.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 2cups flour ( gluten-free all purpose , like Bob’s Red Mill)
- ¼cup sugar
- 2 ½tsp baking powder
- ¾tsp salt
- ¾tsp xanthan gum (omit if your gluten-free flour mixture already includes this)
- ½tsp baking soda
- ½cup ground flax
- ½cup blueberries (fresh, washed, and patted dry)
- ½cup raspberries (fresh, washed, and patted dry)
- ½cup butter (cold, unsalted, cut into small pieces)
- ½cup Greek yogurt (non-fat)
- ¾cup soy milk (unsweetened, or other favorite non-dairy milk or regular milk)
- Garnish: cardamom (sprinkle)
Instructions
Step 1
Gather the ingredients.Step 2
Preheat oven to 425 F, and lightly spray a baking sheet with cooking spray.Step 3
Combine dry ingredients together in a large mixing bowl . Add small pieces of butter, and cut into the flour with a fork or pastry cutter until coarse crumbs form.Step 4
Whisk yogurt and milk together in a separate bowl until blended. Gradually add the wet mixture to the bowl of butter and flour, combining until a dough forms.Step 5
After the dough reaches consistency, gently fold in the fruit.Step 6
Dollop the scone batter into 2 to 3-inch mounds on the baking sheet, leaving ample room between each scone.Step 7
Sprinkle each scone with cardamom, and place in the oven. Bake for 15 minutes until golden brown and toothpick inserted in the center comes out clean.Step 8
Cool scones on a wire rack.Step 9
Enjoy immediately, or store in an airtight container once completely cooled.