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

Total Time: 35 minutes

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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