These scones use coconut oil, which gave me the idea that I could use oil in place of shortening. These scones are also not as sweet as other scones, and they are packed with whole grains like brown rice, millet, quinoa flakes, and rice bran. The hazelnut meal gives these scones a real depth of flavors, and the blueberries give a sweet little pop at the end. Sweet, but not too sweet. Perfection :)
- 1 cup brown rice flour
- 1/2 cup millet flour
- 1/4 cup hazelnut meal
- 1/4 cup quinoa flakes
- 1/4 cup rice bran
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon ground cinnamon
- 1/4 cup grapeseed oil
- 2 large eggs
- 2 teaspoons bourbon vanilla extract
- 1/3 cup soy milk
- 2 handfuls of fresh blueberries
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine the dry ingredients by whisking till blended (brown rice flour through cinnamon).
- Whisk together oil, eggs, and vanilla. Stir into dry ingredients.
- Add soy milk a few tablespoons at a time and stir until you see the dough relax and become smooth and pliable. It should be slightly sticky, but not wet. Stir in blueberries.
- Scoop the dough into a greased 8×8 square baking dish or 8 inch pie plate. Using wet hands, pat the dough so it is even all around.
- Bake in the oven for 15-20 minutes until the edges are a golden brown.
- Using a sharp knife, slice the dough to create 9 squares (if you are using a square dish) or 10 wedges (if you are using a pie plate).
- Kiss your favorite person (this doesn’t actually have anything to do with the recipe but it was included in the original recipe, where you are supposed to let the dough rest. I left it in because it’s fun :)).
- Place the pan in the center rack of the oven and bake for 20 minutes, until the
- Remove the scones from the oven and let them rest for 5 minutes, then carefully move them one by one onto a cooling rack. You might have to cut them again in a few places.