It worked! What a treat. More like a cross between muffin and scone, it was perfect on a summer morning. I used frozen blueberries that I had frozen just a few months ago when huge, sweet blueberries were in season. If possible, try to use something like this rather than those little, tiny, chewy frozen ones. The rest is ad-libbed...and gutsy but successful. I didn't have enough Bisquick, so I used about a 1/2 cup of GF yellow cake mix, which seemed to work out great.
|Gluten-free blueberry scone and espresso|
1 1/2 cup GF Bisquick mix
1/2 cup GF yellow cake mix
1 cup plain Greek yogurt
1/2 cup fresh goat cheese
1/4 cup sugar
1/2 tsp salt
1 cup frozen blueberries
2 TBS melted butter
1 tsp sugar
1. Preheat oven to 400 degrees
2. Mix first 6 ingredients together in a bowl.
3. Once it's all come together, add the blueberries and mix for a moment.
4. Turn out onto a table or board using a bit of the mix to "flour" the table. Knead a few times till mixed thoroughly, but don't overdo it.
5. Pat out into a flat, round shape about an inch or so high, about 10-12 inches in diameter.
6. Melt butter for about 15 seconds, pour over the top, and spread evenly. Don't worry if you don't use it all, you just want a thin layer over the top to brown it up nicely.
7. Sprinkle the sugar evenly over the top of the dough. Depending on how big you've made it, you may need a little more.This will give it a lovely brown and crispy top.
8. Slice into 8-10 triangles.
9. Place on baking sheet covered with parchment paper, leaving about an inch between them.
10. Bake 15-20 minutes until golden brown.
Let them cool slightly and serve warm. I haven't eaten one cold yet, but these are quite yummy. Like a blueberry muffin with a bit of biscuit/scone mixed in. Wonderful with a cup of coffee. (I caught my husband grabbing one and putting cream cheese on it.) Of course, add any fruit you like. I prefer the blueberries, but I'll try strawberries or even apricots next time. I would also love to try a rosemary/lemon scone soon.