Blueberry Scones & Tea

I saved enough fresh blueberries from yesterday's picking to bake a batch of scones. They baked up beautifully with abundant, juicy, blue orbs in each one.

The recipe called for lemon zest, but I didn't have any lemons, so used lemon juice in the dough and baked them without zest. Then I decided that orange marmalade would be an appropriate sweet to go with the scones. The zest of the orange in the marmalade made up for the lack of zest in the scones. They paired perfectly.

Gluten free scones "act" a bit differently than regular ones. Because they don't contain gluten to trap the carbon dioxide gasses when the baking soda and baking powder do their job, I try to choose forms or shapes that are most likely to rise well without much handling. Sometimes I bake gluten free scones in one large mound that is flattened and then cut with a pizza cutter to make wedges. And at other times, like today, I prefer the drop biscuit approach. I was pleased with the lightness and flavor of these scones.

A simple black tea was selected to accompany the blueberry scones. My choice was Yorkshire Gold because it's full bodied without being overpowering. It's produced by Taylors of Harrogate, a company that was founded in 1886 in Harrogate, Yorkshire, England. It is a blend of five varieties of tea grown in Assam, Sri Lanka, and Kenya. A review of this tea on Serious Eats reports that: 

• Yorkshire Gold from Taylors of Harrogate is a "luxury blend" of second flush Assam and peak-season East African teas. This is a robust black tea that works well with milk, though given its silky smoothness that's certainly not required. There are hints of cedar and earth; this tea is slightly fruity but mostly savory, perfect for getting your eyes open in the morning.

Although this is a delightful tea with the addition of milk and sugar, I tend to prefer my tea "black" or "plain" so I can taste every undertone as it is, with just a tiny touch of stevia to sweeten.

I chose this teacup because it was blue. It seemed so appropriate for the blueberry theme. It is called Saxony, by Royal Doulton. It is one of my everyday favorites.

Blueberry Scones

Makes 8 - 10

• 2 cups gluten-free flour (I used 1 cup garbanzo/fava flour and 1 cup Bob's Red Mill gluten-free flour blend)
• 1 packet stevia powder (about 1/2 tsp.)
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. vanilla
• 6 Tbsp. Smart Balance margarine
• 1 egg OR 1 egg substitute {flax seed gel}
• 2/3 cup soymilk
• 1 Tbsp. lemon juice
• 1 generous cup blueberries

Preheat oven to 400 degrees F.

In a mixing bowl, mix flour, baking powder, baking soda, and salt. Add margarine and cut in with a pastry blender until the size of small peas. Add vanilla, egg, lemon juice, and soymilk. Stir gently with a fork until dough is moist and blended. Gently stir in blueberries.

Form scones by spoonful and place onto a baking stone. Push stray blueberries into dough so none are left out.

Bake for 20 minutes or until golden. Remove from heat and allow to cool on the baking stone. Serve with margarine or butter and orange marmalade. Also delicious with lemon curd.

Of course, at the end of every good photo shoot comes the pleasure of sitting down at a pretty table setting to enjoy what's set out to eat and a nice, hot cup of tea. Today I had a little helper. She's such a polite little thing. She was curious, but asked permission with her eyes before attempting to share. Her nose is long, though, and she has a pretty keen sniffer. I gave Sudo a few crumbs which she appreciated and enjoyed. I discovered, though, that she prefers plain blueberries to scones. She's such a dear.

Blueberry Scones

Blueberry Scones

1 3/4 cups all-purpose flour
1/4 cup rolled oats, whizzed in blender
2 tsp. baking powder
1/4 tsp. salt
1/3 cup olive oil
1/2 cup sugar
1/4 tsp. cinnamon
1/2 cup dried blueberries
1 1/2 tsp. Ener-G egg replacer*
2 Tbsp. water
1/4 cup soymilk

Combine flour, oat flour, baking powder, salt, cinnamon, and sugar in a large bowl.  When well combined, add dried blueberries.  In a cup, blend Ener-G egg replacer and water.  Then add soymilk and olive oil.  Form a well in the mixture of dry ingredients.  Add liquid ingredients and stir with a fork until ingredients are moist and blended.  Work mixture together with hands until a soft dough is formed.  Form into a small ball.

Place dough on a floured board.  Roll the dough into one large round, about 1/2-inch thick.  Place on a baking stone.  Using a sharp knife, cut into eight wedges.  Bake at 350 degrees F. for 15 - 20 minutes or until golden brown. 

Serve warm with your favorite fruit jam. 

*May substitute one egg; omit water.

 

Papaya, Golden Raisin, and Walnut Scones

Papaya, Golden Raisin, and Walnut Scones

2 cups all-purpose flour
1 Tbs. Florida Crystals (unbleached sugar)
1/2 cup water
1/4 cup papaya concentrate (juice)
1 Tbs. oil
a pinch or salt
1/4 cup golden raisins
1/4 cup chopped walnuts

Mix flour, salt, and sugar in a medium bowl. Add water, papaya concentrate and oil; stir. Make a well in the center of the dry ingredients. Pour liquid ingredients into the dry ingredients and stir with a fork only until batter is moistened. Add golden raisins and walnuts and mix in gently. Drop in tablespoonfuls onto a greased baking sheet. Bake in a preheated oven at 400 degrees for 7 to 10 minutes.