We were at Olney’s wonderful farmers market today! Every Sunday they have a chef demonstration and we were a part of it this time. We decided to make berry scones, allergen friendly of course. We purchased beautiful fresh blueberries from one of the stands. Now maybe making scones outside in the heat wasn’t the best idea but I wanted to show how easy it was to make a delicious baked good with out gluten and other common allergens. We baked a batch before so everyone could have a sample. Even with the heat the demo went well.
Here is the recipe for our scones. You can use what ever berries are in season. We used blueberries but I also like raspberries. I topped with with an orange sugar which is very easy and fast to make! You could also have them with out the sugar or make a glaze with lemon juice and powdered sugar.
Allergen Friendly Berry Scones
2 cups Gluten Free Flour Mix (King Arthurs)
1 Tbl Baking Powder
½ tsp Salt
2 Tbl Sugar
4 Tbl Butter (Earth Balance, Soy Free)
1 cup Coconut Milk (canned) , plus extra for brushing
1 cup Fresh berries
Orange sugar topping- ½ cup granulated sugar, 1 tsp orange extract. Mix extract and sugar, set aside.
Preheat oven 400 degrees.
Sift together dry ingredients: flour, baking powder, salt, and sugar. Using a pastry cutter, or your stand mixer, cut in the butter to coat the pieces with flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the coconut milk. Fold everything together just to incorporate. Gently fold the berries into the batter.
With an ice cream scoop, scoop dough out onto parchment paper and brush the tops with a little coconut milk and sprinkle with orange sugar. Bake for 15 to 20 minutes until beautiful and lightly browned.