2 weeks Ago By Erin McKenna
The legendary Erin McKenna of California’s her namesake Erin McKenna’s Bakery shares her beloved recipe for gluten-free blueberry scones. Every day is a good day for a warm scone with a frothy latte or cup of tea.What you need:2 cups spelt pastry flour1 tablespoon baking powder1 teaspoon salt1⁄3 cup cold pressed oil1⁄3 cup plus 1⁄4 cup (for brushing) agave nectar1⁄4 cup cold water1 tablespoon vanilla extract1⁄2 cup fresh or frozen blueberriesWhat you do:Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper or a thin layer of oil.Place flour, baking powder, and salt in a bowl and mix. Add oil, 1⁄3 cup agave nectar, water, and vanilla and mix 30 seconds.
Gently fold in blueberries.Drop large spoonfuls of dough onto cookie sheet and bake 15 to 20 minutes. Remove from oven and brush with agave nectar.
Continue to bake for an additional 2 to 4 minutes or until lightly golden.The legendary Erin McKenna of California’s her namesake Erin McKenna’s Bakery shares her beloved recipe for gluten-free blueberry scones. Every day is a good day for a warm scone with a frothy latte or cup of tea.
What you need:2 cups spelt pastry flour1 tablespoon baking powder1 teaspoon salt1⁄3 cup cold pressed oil1⁄3 cup plus 1⁄4 cup (for brushing) agave nectar1⁄4 cup cold water1 tablespoon vanilla extract1⁄2 cup fresh or frozen blueberriesWhat you do:Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.Place flour, baking powder, and salt in a bowl and mix.
Add oil, 1⁄3 cup agave nectar, water, and vanilla and mix 30 seconds. Gently fold in blueberries.Drop large spoonfuls of dough onto cookie sheet and bake 15 to 20 minutes.
Remove from oven and brush with agave nectar. Continue to bake for an additional 2 to 4 minutes or until lightly golden..
