Blueberry Streusel Scones

When I think of scones one words come to my mind, dry. I guess I have just been scarred by horrible pieces of dough called scones and never had a truly good one. And now that I think about it, I don't think I have made scones since school...and that is pushing three years ago. But I became intrigued and decided to give it a go. The great thing with scones is that they are changeable. You have a basic dough that you can add different fruits or flavors too, so its a great recipe to have in your repertoire. 


I think with scones it is best to eat them the day they are made, otherwise they become rather hard and dry. Although I have not tried it, you could probably make the dough the night before and bake them in the morning for a perfect breakfast. By the time your out of the shower there ready to come out of the oven. But if your not a morning person just make them the night before.


Last night I made a huge to-do list and planned to make a hefty dent in it today but when I woke up it had snowed and apparently more snow tonight?! Ugh! The roads were covered in snow so I wasn't going to be going outside. I made some tea turned to Norman and said, "Looks like were baking today". He meowed in response, I turned on the new Iron & Wine cd (get it, its really good!) and started baking.


I had some blueberries in my freezer so I thought I'd try blueberry scones and why not throw on a streusel topping for kicks. You can always sprinkle some coarse sugar on top for a traditional scone instead. For the first scones I've made in a couple years I think these turned out pretty well. I used about 3/4 cup in the batch I made and though it was too much so I reduced it to 1/2 cup. Give them a try!

Blueberry Streusel Scones


Makes 8


3/4 cup brown rice flour
1/2 cup sweet rice flour
1/4 cup Bob's Red Mill AP gluten free flour
1/2 tsp xanthan gum
1/2 tsp guar gum
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup evaporated cane juice
5 tbsp Earth Balance, cubed and cold
2/3 cup rice milk, plus more for brushing
1/2 tsp apple cider vinegar
1/2 cup blueberries


1/4 cup organic brown sugar
1/4 sweet rice flour
1/2 tsp cinnamon
2 tbsp Earth Balance, cubed and cold




1. Preheat the oven to 400 degrees. Line a baking sheet with parchment.
2. Whisk together the flours, gums, baking powder, baking soda, salt, and cinnamon.
3. Mix together the rice milk and vinegar to make a mock buttermilk.
4. Cut the Earth Balance to the flour mixture until a coarse crumb is achieved. Mix in blueberries.
5. Add in the buttermilk/vinegar mixture and mix until just combined. Be sure not to over mix. The less you handle the dough the better!!
6. Move dough to a lightly floured work surface and pat gently into an 8 inch round, roughly 1 to 1 1/2 inch thick. Cut into 8 wedges and place on prepared baking sheet.
7. Brush scones with rice milk and sprinkle streusel topping over. Bake for 18-20 minutes or until golden. Allow to cool for 5-10 minutes before eating.