Imag+in Ink: Gluten-Free Berry Scones

Friday, January 25, 2013

Gluten-Free Berry Scones

Muffins, scones, buscuits ... there's nothing better than one of these delicious treats with a warm mug of tea. It's a habit I've developed over the past few years living Canada. I like baking ... and generally try to keep a little stash of semi-nutritious treats in the freezer, but now that we've started the gluten-cleanse in our house, these little confections have disappeared. It's hard to get a good taste and texture ... after all, I'm trying to please a ten year old and a husband (not that their picky, but ... ).

I was so excited when I found this recipe!! It didn't call for weird ingredients or "gums" - something I was really struggling to stay away from (I like simplicity). So I gave it a try and they were delicious!

Morgan begged for seconds - more than once! They aren't too sweet and come in at around 158 calories each (give or take). Not too bad!! They did have a bit more of a scone texture, but I like that. :)

Adapted from cookingontheside.com
Ingredients:
2 eggs
2/3 cup milk
1/3 cup fresh squeezed lemon juice
4 tablespoons sugar or evaporated cane juice
4 tablespoons butter, melted
2 cups brown rice flour + 2 tablespoons
4 teaspoons gluten-free baking powder
1 teaspoon salt
zest of one lemon
1 cup fresh berries

Streusel Topping:
4 tablespoons sugar or evaporated cane juice
3 teaspoons brown rice flour
1 tablespoon butter, melted

Preheat the oven to 425°F.

Spray muffin tin with cooking spray.

Topping: In a small bowl, mix sugar and flour. Add butter and mix until it forms coarse crumbs.

Muffins: Combine all ingredients except the blueberries and two tablespoons of flour into the mixer. Blend until fully incorporated. In a small baggie, shake the berries and the flour gently, just so the berries are coated (this keeps the mix from turning blue). Add berries into the mix and fold gently with a spatula until they are evenly mixed through.