Hello there! Today I made these delicious blueberry scones that came out tasting incredible. I used a box mix for traditional scones, Stonewall Kitchen Traditional Scone Mix and added half a can of Oregon Blueberries at the end. I enjoy the Stonewall Kitchen brand of gluten-free mixes and have tried other gluten-free mixes under that brand. Stonewall Kitchen has easy-to-follow directions and base ingredients that allows you to add your own flavors and spices, plus they usually come out tasty and moist, not dry, unless I make a mistake on the recipe.

I mostly followed the directions on the box. I’m not a big butter fan, or my body hasn’t been lately, so I used half coconut oil and half Smart Balance Extra Virgin Olive Oil dairy free butter. It should be a solid type of oil for the mix to crumble and hold properly. The mix calls for 2/3 cup cold water and 1 large egg, slightly beaten. Keep a tablespoon of flour aside to coat the pastry sheet or counter before spreading the mixture. I don’t have a pastry sheet, so I put wax paper down on the counter and then sprinkled the tablespoon of mix on the paper, it worked great!

Add butter/oil to mix and cut with a pastry blender, fingertips or a fork, until the batter resembles coarse crumbs, then add water and egg until just mixed. I lightly beat the egg with a fork in the measuring cup for the water before adding it to the mixture, mixed all the ingredients until they were blended and folded half a can of drained and rinsed blueberries into the batter.

A pizza slicer works well to slice scones

A pie spatula to lift the gluten-free scones

Then I took the dough ball, it was pretty moist and sticky, and spread it onto the wax paper, making about an 8 inch diameter circle and used the pizza cutter to slice it into 8 pie-like slices. I used a pie spatula to pick them off the wax paper, greasing it with some coconut oil to make it easy for the dough to slide off the spatula, and placed the sliced scone batter onto a parchment paper lined cookie sheet.

The directions say to bake at 450 degrees for 10-12 minutes, I cooked my scones about 12-14 minutes, until they were semi-golden on top. They came out so delicious! I was glad I added in the blueberries. The first time I made the scones I didn’t add fruit and they were a bit too dry for my liking, though moister than other scones I’ve tried, though it hasn’t been many. I was never a big fan of scones because they were a dry pastry and I prefer moist cakes. The Stonewall Kitchen Gluten Free Scones have a plain, vanilla flavor, as I imagine most scones have, but even plain they are more moist than other scones. The fruit adds even more moisture and so much flavor. In retrospect, I could have used the whole can and gotten an even tastier scone. I bought a can of cherries too, so with the next box I might use the cherries. I’m still on the fence with buying canned anything, but that’s for another post. Any other ideas for the cherries?

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