1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
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I finally have the recipe many of you have been waiting for....the gluten-free, berry scone recipe you've seen me post about on over the last few weeks. Although I used raspberries once, they are out of season right now and just too darn expensive to keep using. Instead, I've been making these with the frozen blueberries we have in our freezer from last summer's harvest. You could use any berry in this scone recipe. Try blackberry, chopped strawberries, marionberry, or blueberries. I've also tested this recipe using diced (very small) Granny Smith apples with added cinnamon, which were quite delicious as well. Oh...and this recipe is xanthan-gum free of course!