Another delicious recipe by Jacqueline Church.
Scones are best known for their place on the high tea menu. They’re delicious served plain or with jam as part of brunch or for an afternoon snack. They are quick to make, and are perfect breakfast when you’ve got a house full of holiday guests. They keep well so they’ve got the added advantage freeing you from the kitchen to enjoy friends and family.
This recipe yields eight triangular scones or could be scooped and dropped for 15 smaller scones. You could even cut into squares to have mini-scones for small hands.
The dough may seem sticky, but never fear, they’ll bake up beautifully. One advantage of baking gluten-free is that you don’t have to fear toughness that comes from overworking a dough made with gluten. In addition to being gluten-free, these are FREE FROM the top 8 allergens: (Wheat, Soy, Egg, Dairy, Fin Fish, Shellfish, Tree Nuts, Peanuts) and they are FREE FROM sesame and gluten, too.
The blueberries can be swapped out for cherries or dried cranberries.
Nutritional highlights: Antioxidant and fiber boost from Blueberries which are also high in Vitamin C, K, Manganese. Flax seed replaces egg and brings Omega-3 fatty acids, lignans and fiber. Oats are a nutritional powerhouse and here they lend body and texture as well.