Gluten-Free Vanilla Blueberry Scone

Using The Really Great Food Company Vanilla Muffin Mix

 
YOU WILL NEED:

     

  • 3/4 cup RGF Vanilla Muffin Mix
  • 1/2 cup yogurt (we used unsweetened coconut yogurt)
  • 1 tablespoon oil (we used avocado oil)
  • 1/4 cup + 2 tablespoons water
  • 1-2 handfuls of fresh or frozen blueberries

 

PREHEAT OVEN TO 350*

 
DIRECTIONS:

     

  1. Mix first four ingredients together in medium mixing bowl
  2. Gently add blueberries as to not crush them completely
  3. Place parchment on a baking sheet and grease it
  4. Scrape scone dough onto parchment & form into a circle
  5. Score the dough into 4 pieces
  6. Brush with butter, oil or milk & sprinkle with sugar

Bake 20-25 minutes.

*Cool 10 minutes, cut at scoreline.

Serve & enjoy!

 

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Recipe developed by Dana @abcglutenfree – https://livestream.com/abcglutenfree

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