- 4 1/2 cups of gluten free flours – I use a mix of brown rice, millet, sorghum, and quinoa for these
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of orange zest or food grade orange essential oil
- 1 cup canola oil
- 1 cup orange juice concentrate
- 1 cup milk alternative – I use unsweetened almond milk
- 1 cup frozen blueberries
Mix all ingredients together minus the bluebrries. After the ingredients are mixed, gently fold in the blueberries. Chill. You can chill this batter overnight. I tend to make the batter while I am making other items, so I just chill until the oven is available for them. Scoop enough batter to make approximately 2-3 inch scones. Bake at 375 degrees F for approximately 30 minutes.
I’ve got gluten-free, egg-free, dairy-free and soy-free banana bread baking right now. These sound great and will be next on the list! 🙂
BTW, I don’t often see Your Competent Child on reading lists, but that book made a huge impact on me when I read it (many years ago when Orlando was around 2).