January 4, 2015

Pear & Blueberry Almond Scones


Recipe: Pear & Blueberry Almond Scones
By: Hannah Claudia
(adapted from my Almond & Nectarine Scone recipe)

1.25 cups all purpose gluten free flour blend*
2.5 tsp baking powder 
1/4 tsp baking soda
1/4 tsp salt
2/3 cup old-fashioned rolled oats
3/4 tsp apple cider vinegar
2/3 cup almond milk
3 tbsp coconut oil
2 pears, cut into small chunks
1/4 cup of blueberries
almonds to garnish

*My all-purpose gluten-free flour blend:
2 cups rice flour
1 cup tapioca starch
1 cup glutinous rice flour


1. Preheat the oven to 425*F and prep a cookie sheet
2. Mix the dry ingredients together in a medium bowl
3. Mix the wet ingredients in another bowl
4. Cut the coconut oil into the dry ingredients with a fork or pastry cutter (or fingertips) to create
pea-sized bits (don't overmix though!)
5. Pour the wet into the dry and toss to make a soft dough and mix in the pears & blueberries
6. Use a 1/3 measuring cup to scoop dough and place in mounds on the cookie sheet.
Top with some sliced almonds.
7. Bake for 15 minutes (or until lightly brown on top)

xoxo, han

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