Erin McKenna’s Famous Blueberry Scones
La legendaria Erin McKenna, de la panadería Erin McKenna's Bakery de California, comparte su preciada receta de scones de arándanos sin gluten. Cualquier día es perfecto para disfrutar de un scone caliente con un espumoso café con leche o una taza de té.
Ingredientes
- 2 cups
- spelt pastry flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup cold pressed oil
- ⅓ cup plus ¼ cup (for brushing)
- agave nectar
- ¼ cup cold water
- 1 tablespoon vanilla extract
- ½ cup fresh or frozen
- blueberries
Método
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
- Place flour, baking powder, and salt in a bowl and mix. Add oil, ⅓ cup agave nectar, water, and vanilla and mix 30 seconds. Gently fold in blueberries.
- Drop large spoonfuls of dough onto cookie sheet and bake 15 to 20 minutes. Remove from oven and brush with agave nectar. Continue to bake for an additional 2 to 4 minutes or until lightly golden.
The legendary Erin McKenna of California’s her namesake Erin McKenna’s Bakery shares her beloved recipe for gluten-free blueberry scones. Every day is a good day for a warm scone with a frothy latte or cup of tea.
What you need:
2 cups spelt pastry flour 1 tablespoon baking powder 1 teaspoon salt ⅓ cup cold pressed oil ⅓ cup plus ¼ cup (for brushing) agave nectar ¼ cup cold water 1 tablespoon vanilla extract ½ cup fresh or frozen blueberries