Savoring The Subtle Sweet of a Scone

Okay so scones are not just for the British or afternoon tea, they are a delightful cousin of the American biscuit. I was hosting a bridal tea for a bestie and some her guests were gluten free and/or vegan. So, I had to find something that would suit and would be yummy. I tested many vegan scone recipes and did not have luck, until I came across this one from Minimalist Baker. A Coconut Oil Blueberry Scone.

For the shower, I used 1 to 1 gluten free flour, but when I make it now I use 1/2 bread flour and 1/2 cake flour. When using fresh blueberries, I prefer to freeze them prior to baking, so that they don’t smash as easy when mixing. I also refrigerate my coconut oil for about 30 minutes before using, it helps it stay firmer for mixing. We kinda want little spots of it in the scones, this keeps it moist. If it’s a warm day I will also refrigerate my dough for 15min after mixing and before turning it out onto the counter.

I have altered the flavor of this one too, using cherries and almonds, or anything else you desire. Play with the flavors, maybe go savory with a chive and cheddar?

Have fun and happy baking. Remember, it doesn’t have to look perfect as long as it tastes divine.