- Very Berry Scones -
Yield: 10 scones
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Scone Ingredients
2 1/2 c. gluten free all purpose flour
10 tsp. coconut sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. cold butter
1 1/2 c. fresh boisenberries
1/4 c. almond milk
1 egg
1/4-1/2 c. fresh boisenberries
1 TB almond milk
Glaze Ingredients
1/2 c. honey
1/4 c. fresh boisenberries
Berry Butter Ingredients
1/2 c. butter, softened
2 TB berry jam
Directions
1. Preheat oven to 400°F.
2. Combine flour, 7 teaspoons of the coconut sugar, baking powder, salt, & baking soda in a food processor. Cut in butter until mixture become crumbly.
3. In a small bowl, combine berries, milk, and egg.
4. Add to flour mixture until berries are completely combined, add more flour if needed. 5. Transfer into a floured surface & gently fold in remaining berries.
6. Then gently fold dough over itself 6-8 times. Pat dough ball into an 8 inch circle.
7. Cut into 10 wedges & transfer each wedge onto an ungreased baking sheet.
8. Brush with milk & sprinkle with remaining sugar. Bake for 15-20 minutes.
9. While scones are baking, prepare glaze & berry butter. Once prepared, put into fridge until scones are done.
10. When scones are done, drizzle with glaze & serve warm with chilled berry butter.