i realize i’m not. but i like to pretend i am, especially now that i’m addicted to tea and scones. it’s a very british thing to do.

seriously, i am in love with scones. and the flying apron cook book has amazing breakfast baked goods that we’re in love with! gosh, i don’t know what we’d do without them!

blueberry cinnamon scones: courtesy of flying apron

2 3/4 cups brown rice flour
1 1/2 cups plus 1 tbsp garbanzo bean flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1 tsp ground cinnamon
1 cup canola oil
1 cup organic whole cane sugar (we used 3/4 cup agave syrup instead)
1 cup rice milk (unsweetened)
3/4 cup frozen blueberries

1. combine the brown rice flour, garbanzao bean flour, baking powder, baking soda, salt and orange zest in a large bowl. in the bowl of standing mixer (we just used a hand mixer), fitted with the paddle attachment, combine the canola oil and sugar (or agave syrup) 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. (we’ve found that overnight is significantly better to work with the dough)

2. preheat oven to 360 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 (we cut them into 12 wedges). place the wedges onto a greased or parchment lined baking sheet, spaced evenly apart. bake until scones are golden brown and firm to the touch, about 30 minutes.

unfortunately there’s no photos to provide of these since they went directly into the freezer for later use 🙂 but out of the two scone recipes so far, we love this one a tad bit more. 🙂