My mom’s friend Nuala wrote this down from memory on a plain piece of lined school paper. Scones were a beloved treat from her youth in Ireland. In these days of e-mail and internet recipes, some of my favorites continue to be the hand written ones I have collected over the years, and the memories that resurface every time I reflect on the one who wrote them out ever so carefully. Even with a few modifications, Nuala’s scones are a real treat.
- 2 cups wheat free flour blend
- 1/4 cup coconut sugar
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. lemon zest
- 1 cup fresh or frozen blueberries
Mix dry ingredients together
- 6 oz. coconut milk mixed with 3/4 tsp vinegar
- 2 oz. buttery spread melted
- 1 egg gently whisked
Mix wet ingredients together. Pour wet ingredients into dry mixture, carefully folding until incorporated.
Place dough on floured work surface, gently patting to about 3/4″ thick. Cut with large biscuit cutter and place on parchment lined or greased cookie sheet. Bake at 425 F for 15-20 minutes, or until lightly browned. Makes approximately 9 large scones.
