By Jennifer Katzinger

Gluten-Free, Dairy-Free Blueberry Cinnamon Scones

MAKES 8 SCONES

Blueberries and cinnamon are like good friends—they should be together as often as possible. These rich and tasty scones make a special treat.

2¾ cups brown rice flour
1½ cups + 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup organic whole cane sugar
1 cup rice milk
¾ cup frozen blueberries

1. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil and organic whole cane sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.

2. Preheat the oven to 375 degrees.

3. Dust your counter liberally with brown rice flour. Knead the blueberries into the chilled dough and pat the dough into a 2-inch thick disc. Cut the disc into 8 wedges. Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.

Reprinted with permission from Flying Apron’s Gluten-Free & Vegan Baking Book (Sasquatch Books), by Jennifer Katzinger.