Wednesday, September 19, 2012

#GlutenFree Blueberry Scones

My Husband loves the Scones at Starbucks. So after money was a little tight, and I had purchased my own Espresso machine. I had no need to spend an extra 5 to 6 dollars a day. My Hubby felt deprived, because I would always bring home a scone, when I would hit Starbucks in the morning after dropping off my little one at school. So I created these,  so he could get his sugar fix.

Simple and Easy Blueberry Scones Ingredients
1cup of pecans
1/4 cup butter (1 Stick) Cut into cubes (4 to 5)
1 teaspoon baking soda
1 cup Brown sugar
2 1/2 cups Oat Flour
1/4 cup milk
1 cup of frozen blueberries
2 teaspoon granulated sugar

1 Food Processor
1 12"x17" Baking Sheet
1 Silpat to prevent burning
Large Ice Cream Scoop

Makes about 16

Take 1 cup of Pecans and place in food processor and pulse until a fine grain forms. Add flour and Baking Soda while continuing to pulse. Now you will have a powder that is almost a shade of brown, (kind of looks like whole wheat flower).

 Next add brown sugar pulse again adding cubed butter continue pulsing lastly add 1/4 cup of milk slowly. When completely mixed had fold in Frozen Blueberries.

Tip Of the Day:
When you are dividing the scones up I like to use a large Ice cream scoop because you get 16 equal scones. None a different size and they look so professional too.

Next Make balls out of Dough and sprinkle with sugar about 1/8 per scone.

Bake in convection oven at 350 degrees 20 to 25 minuets.

Bon Appetit and Enjoy!!

Sheila Fretz


  1. Wait! Let me run down to the corner store and get me a convection oven! Really? A convection oven? Am I'm the only one who doesn't have a convection oven?

  2. Really? You wait to the end of the recipe to write the words "convection oven"? Does everybody have one of these except for me? I just put them in my baking oven. Hopefully they'll turn out okay. lol