Blueberry Cinnamon Scones

Blueberries and cinnamon are like good friends -- they should be together as often as possible. Here, you will find the combination quite satisfying.

2 3/4 cups brown rice flour
1 1/2 cups plus 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup organic whole cane {sugar}
1 cup rice milk
3/4 cup frozen blueberries
Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt, and cinnamon in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil and organic whole cane sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.

Preheat the oven to 375 degrees.

Dust your counter liberally with brown rice flour. Knead the blueberries into the chilled dough and pat the dough into a 2-inch-thick disc. Cut the disc into 8 wedges. Place the wedges onto a greased or parchment-lined baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.

Ease of Preparation: Moderate

Preparation Time: 20 min
chill 3 hrs or overnight

Cook Time: 30 min

Servings: 8

Recipe By: Jennifer Katzinger

From:  Flying Apron's Gluten Free & Vegan Baking Book
Used with permission of Sasquatch Books