17 August 2013

Paleo Blueberry Scones




I wouldn't post a gluten/grain-free scone on a not specifically gluten/grain-free blog if I didn't think it was worth noting. There are several baked non-GF goods on here I like very much. But as I've said in the last few posts, I'm experimenting with almond flour at the moment for my boyfriend's paleo trial, and having some successful results. It was just last week that I posted an almond-flour scone with chopped chocolate that while not the same texturally as a flour scone, stands up by itself as something to talk about. Now with blueberry season coming to its close, I can't help but throw those berries into muffins (If you are looking for a great blueberry almond flour muffin click here) and scones. This is basically the same recipe as last week's scone, modified just a tad. I used blueberries and lemon zest for the additions instead of cinnamon and dark chocolate, and subbed lemon juice for the apple cider vinegar.


What emerged was a lightly crispy on the outside, soft and tender on the inside scone scattered with berries and kissed with lemon. We spread strawberry jam and a little butter on them. A few baking notes: subbing the cider vinegar with lemon juice was actually because I had no cider vinegar left. I had a feeling it would have the same effect acid-wise, and it did. What I'm most impressed with though is the workability of this dough, thanks to the cold butter, tested proportions (again, thanks to Nom) and proper acidity and leavening to make them rise. If you mix just enough and chill it here and there through the process (up to you but that's how I roll with scones), you have a very cooperative dough that should not be too sticky. The bottom line is, even if they're made of almond flour, I want my scones and muffins to rise as their stately selves. Have a great weekend everyone. I'll catch up with something savory next week! xo MN


Paleo Lemon Blueberry Scones

Adapted from Nom Nom Paleo. Makes 4 scones

1 1/2 cups Blanched Almond Flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 Tablespoons butter (frozen overnight, grated on a box grater)
1 large organic egg
1 Tablespoon honey
1 Tablespoon lemon juice (or apple cider vinegar)
1/2 teaspoon vanilla
1/4 c fresh blueberries (I don't recommend using more)

Preheat oven to 350.

In a large bowl, mix flour, baking soda, salt, zest. Grate in your frozen butter, toss with your fingers a bit and work it in just a touch by rubbing (but having grated it allows you to do less of that). Set the bowl in the freezer.

In a small bowl, combine egg, honey, vanilla, lemon juice and mix very well. Set that in the freezer for a second too while you line a sheet pan with parchment, set it aside.

Add half the blueberries and mix a tad. Make a well in the center of the dry bowl, pour in the wet slowly while working from the outside to the center, moistening the dough with your fingers. Throw in the rest of the berries and mix with your hand until a nice chunky dough forms that holds together. Don't spend too long on this.

Dump it onto a piece of plastic wrap. Use a bench scraper to push the sides of the dough in to form a rectangle and the heel of your hand to flatten a bit into a rectangle. Now fold it in half over itself. Repeat, flatten, fold. If things get sticky, use plastic on top of the dough as well as a barrier between your hand and the dough. Shape into a rectangle again 3/4 inch thick, then place in freezer for a few moments (I cleaned out my bowls during this time : )) Now place the dough on the parchment, cut into four equal slices. If you want you can put the tray into the freezer again. I did so for just a minute.

Bake in the oven 22-25 minutes. They should be brown on top and bottom, have risen a bit and a toothpick should come out clean. Cool a few minutes on the tray, then a few more minutes on a wire rack. Enjoy split with a bit of spread or jam/butter (they are just lightly sweet on their own)

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