Blueberry Peanut Butter Scones



I keep all of these ingredients on hand so fresh-baked scones are practically ready when I want them.

Flour Mix:
1 cup potato starch (or corn, arrowroot)
1 cup brown rice flour or sorghum flour
1 cup garbanzo bean flour or garfava flour

** OR **
3 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill)

5 teaspoons baking powder
1/2 cup REAL Apricot Butter, Applesauce or light colored jam
2/3 cup peanut butter (any other nut or seed butter can be used)
1 1/3 cup plant milk
1 cup frozen or fresh blueberries

Preheat oven to 350oF. Lightly oil a baking sheet or line it with parchment paper.

In a large bowl, mix together the dry ingredients, flours, starch, baking powder. Cream together the Apricot Butter/Applesauce or Jam and Nut/Seed Butter. With 2 knives cut this mixture into the flour making a crumbly dough. Mix in 1/2 cup of the nondairy milk. Continue to add the nondairy milk about 1/4 cup at a time to make a dough that will hold together. The dough should not be crumbly nor should it be too wet. The amount of liquid you add will vary based on the flours used and your location. Add in the berries and knead to incorporate. Drop the dough with a large spoon onto the baking sheet. Bake for 22 minutes or until lightly browned. Leave in the oven for 5 minutes with the heat off and let set before serving.

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