Gluten Free Amaranth and Blueberry Scone with Blackberry Cream

A tasty gluten free scone filled with blueberries.

Photo of Gluten Free Amaranth and Blueberry Scone with Blackberry Cream

INGREDIENTS:

1 cup white rice flour
1 cup potato starch
3/4 cup amaranth flour
1/2 cup tapioca starch
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 large eggs, divided
1/2 cup buttermilk
1/2 cup unsalted butter, softened
1 cup frozen DOLE® Blueberries
2 tablespoons whole milk
1 cup Clotted cream
1-1/2 cups DOLE® Chef-Ready Frozen Blackberry Puree, thawed, divided

DIRECTIONS:

  1. Combine rice flour, potato starch, amaranth flour, tapioca starch, sugar, baking powder, and salt and sift into a large mixing bowl.
  2. Add 2 eggs, buttermilk, and butter. Knead until smooth dough forms.
  3. Gently fold in blueberries until fully-incorporated. Cover scone dough and rest in the refrigerator for 1 hour. 
  4. Preheat oven to 400° F. Using a 2-oz. scoop, portion scones onto a parchment lined sheet pan.
  5. Whisk together milk and remaining 2 eggs to make an egg wash ingredients. Brush a thin coating onto portioned scones.
  6. Bake for 7 minutes in oven and rotate. Finish baking until golden brown, remove from oven and cool for 20 minutes.
  7. Whisk together clotted cream and 1/2 cup blackberry puree. Reserve refrigerated until needed.
  8. Place scones on plate or serving platter and serve with ramekins of blackberry cream, and 2 4-oz. ramekins of remaining blackberry puree.
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