GF Adventures with Teff, part 4… Blueberry Teff Scones & an Anniversary

Gluten Free Blueberry Teff Scones

It is hard to believe that it has been a year since I launched this website.  So much has happened since that first “Welcoming” article!  Let’s see…

• Launch of our website on March 15th of 2011.  After beginning WildFlours in 2008, it was so great to see it come to life on the web to reach more people and be a resource to those in need.
• To date, we have published 60 articles and shared 58 gluten free / allergy free recipes online!  Check out the Recipe Archive page to review our growing recipe database.
• We have held 10 really inspiring WildFlours Gluten Free Group events.  You can look back at what we have done on the GFGroup page.  It gets better every year.
• The Gluten and Allergen Free Expo (2011).  If you missed last years event, 2012 promises to be even more exciting!  Check out what is coming up this April on their website.  I will be there again lending a hand behind the scenes!
• We added Specific Carbohydrate Diet tips and recipes to the site with a new Grain Free Guide section to be uploaded sometime in 2012.  This was a big step for our family and so we wanted to be able to provide support to others following this protocol for health and healing.
• As a group we continue to meet new faces and help others along the journey towards figuring out how to eat gluten and allergy free.  That is the most rewarding part about our first year with this website!

I hope that you too take the time to notice the milestones in life.  It is really good to look back at all that has been accomplished from time to time.  One year anniversaries are a good time for that!  These gluten free Blueberry Teff Scones are a milestone for our family.  For those of you whom have been reading, you would know that some of us here follow the Specific Carbohydrate Diet.  Our youngest has been helped greatly by adhering to this diet very strictly for about a year and a half.  One request that was frequently made during that time was for scones… one’s that look as yummy as the “other” ones (meaning the gluten free version I made for the rest of the family!).  Granted, I have worked up some really great SCD treats and scones were on the list.  Recently, we have allowed some “grain-like” seeds and seed flours such as Teff and Quinoa.  So, to watch this child eat this version of a gluten free scone was truly a treasure.  Every bite was savored joyfully and with a huge, beaming smile.  Truth be told, I like these better than those “other” gluten free scones I made with brown rice flour and oats.  Since we are still watching grains carefully, I tend to use more teff flour and we have not yet introduced gluten free oats.  This scone doesn’t disappoint!

Gluten Free Blueberry Teff Scones

Ingredients:

• 1 cup coconut milk
• 1 Tbls apple cider vinegar
• 2 cups Teff flour blend (1 1/2 cups gluten free Teff flour plus 1/2 cup Tapioca Starch)
• 1/2 tsp xanthan gum
• 2 Tbls baking powder
• 1/4 cup coconut sugar or other raw sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 oz unsweetened coconut flakes
• 2 oz coarsely chopped raw pumpkin seeds
• 2.5 oz melted coconut oil
• zest of 1 lime
• 2 oz small frozen blueberries (or you can used dried blueberries if you don’t mind the added sugar)
• additional coconut milk and coconut sugar for finishing the scones (optional)

Method:

1. Stir the apple cider vinegar into the coconut milk and set aside while preparing the dry ingredients.
2. Line a baking sheet with parchment paper.  Preheat your oven to 400 degrees.
3. In a large bowl, add all the dry ingredients.  Mix well with a fork or whisk.
4. Add the coconut oil and cut into the dry ingredients until a pea sized crumb is formed.  You can do this step with your fingertips or a fork if you prefer.
5. Create a well in the center of the dry mix and pour in your coconut milk mixture.  Using a fork, gradually incorporate the milk into the dry ingredients.  Do not over mix.
6. Once the dough comes together, add the lime zest and the frozen blueberries (make sure to use them frozen!).  Stir to combine, gently and quickly.
7. Dust your work surface with additional teff flour and turn the loose dough out.  Shape into a long rectangle about 1 1/2″ high by 2″ wide by 14″ long.  These won’t rise when baking, so if you want a tall scone shape the rectangle taller.  You will need to dust your dough with more teff flour as the dough will be very sticky.
8. Cut the long rectangle of dough at about 3-4″ intervals (depending on the length) and then cut each section in half on the diagonal for triangle shaped scones.  If you don’t care about triangles you can cut them any way you like!
9. Move the cut scones to the prepared baking sheet and reshape if needed.  Using a dry brush, gently brush off excess teff flour.  Then, brush each scone all over with extra coconut milk and sprinkle with a little more coconut sugar (optional).
10. Place the baking sheet into the 400 degree oven and immediately turn the temperature down to 350 degrees.  Bake for 30-35 minutes.
11. When finished, remove the baking sheet from the oven and cool on a wire rack.  Serve warm with agave!

These can be stored at room temperature for two days or 1 week in your refrigerator.  They also freeze well.  Enjoy!