Erin McKenna’s Famous Blueberry Scones
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.
Ingredients
- 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
Method
- 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.
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