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.
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.
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.
- 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