Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Blueberry Scone Cake

Dessert, Gluten Free, VegetarianRespond to this post »

I love starting out a new week with a discovery.

And I have a confession to make.

I used an old gluten free bread mix to make these scones.

I did it on purpose too.

There was no all purpose gluten free flour mix in the pantry.

I did have a few partially full bags of various bean and all grain flours and starches.

Sure.

But first thing on a Monday morning,  trying to figure out how to put them together.

And then hold my breath, in hopes of a successful baking experiment.

Okay, that wasn’t in the cards.

Those sites that suggest “just keep a ratio of 40% flours to 60% starches and you can bake anything gluten free”

Not always true.

And you waste a lot of expensive ingredients in the process.

They suggest you experiment until you find what blends work for you.

Well, how about experimenting with a cookie recipe for your book club.

And finding out your experiment yielded a batch of dry, crumbly, cookies with a unpleasant aftertaste.

Earlier in the morning I had promised Bunny I would bake something for her today.

She rarely makes requests.

And blueberry scones, that’s easy one.

If you have flour.

Which I didn’t.

I did have that lonely bag of bread mix.

I read the ingredients.

Brown rice flour, sorghum flour, tapioca starch, arrowroot starch, xanthan gum and yeast package.

Sounds good to me, except for the yeast package.

I was game to give it a go.

I baked it in a cake pan.

Because I felt lazy, and couldn’t find the triangle shaped pastry cutter.

And, scones are always triangle shaped, right?

By baking it in the cake pan I can still cut them into triangles.

Also if the texture resembles cake more than scones, it would then be a cake.

Right.

Well, it turned out brilliantly.

Quite the discovery.

Leaves me wondering what else is lurking in the pantry that I can multi-purpose.

So, tick two things off my list today.

Bake for Bunny.

Start to clean out pantry.

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Blueberry Scone Cake

Prep Time: 10 minutes

Cook Time: 25 minutes

Blueberry Scone Cake

Ingredients

  • 2 1/2 cups gluten free bread flour or all purpose gluten free flour mix
  • 1/3 cup sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup or 1 stick cold unsalted butter
  • 3/4 cup blueberries
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla
  • zest of 1 lemon
  • milk for top
  • sugar for top as well

Instructions

Preheat oven to 400 degrees.

Line a cake pan with parchment paper, letting it fall over the sides.

Mix together the flour, sugar, baking soda and salt.

Cut in the cold butter with pastry blender or 2 knives until it resembles pea size.

Stir in the blueberries.

In a small bowl or large measure cup whisk together milk, eggs, vanilla and zest.

Pour into dry mixture, mix well.

Pour into cake pan, smoothing the top with knife.

Brush top with milk then sprinkle with sugar.

Bake in center of oven for 20 - 25 minutes or until nicely browned.

Let rest 5 minutes then remove by grasping the parchment paper to rack to cool completely.

http://pamelasglutenfreerecipes.com/vegetarian/blueberry-scone-cake/

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