Wild Main Blueberry Oat Scones

 

Yes, it’s true! Not only do these have delicious wild Maine Blueberries and are sumptuous, but these scones are gluten-free!! Okay, getting serious here. My family went “gluten-free/dairy/sugar-free” for quite a while last year and some of us still TRY (notice the emphasis on try 😉 to maintain a 92.5% gluten free diet! 😉 So, I have had fun experimenting with  and making oat flour lately. Oat flour pancakes, oat flour cornbread, oat flour waffles, and now oat flour Blueberry scones sweetened with raw sugar(my favorite thus far!)

These were given 2 thumbs up by a set of parents, 4 of my sisters, and an enthusiastic 9-year-old brother. The remainder of the family has a fear of anything gluten-free so they have yet to try the scones! 🙂 Of course, seeing these scones are gluten-free, they don’t quite have the exact texture of a true scone. The texture is more of a tea cake! 🙂 So, without further ado, Wild Main Blueberry Oat Scones:

Seeing that we ran out of oat flour, I decided to grind my own

 

Original Recipe 8 large scones!

Ingredients

• 3 cups Oat Flour
• 1/2 cup raw sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
•   3/4 tsp salt
•   12 tbs  butter, frozen
• 1/2 cup dried blueberries (may be substituted for dried currants or raisins)
• 3/4 cup sour cream
•   2 large egg
• 1 tsp vanilla
• 1-2 tbs heavy cream

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix oat flour, 1/2 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater(as pictured); use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried fruit.
3. In a small bowl, whisk sour cream, vanilla, and eggs until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Brush with heavy cream and sprinkle with  1 tsp. raw sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 16 to 20 minutes. Cool for 10 minutes and serve warm or at room temperature.
6. Enjoy! 🙂