Basic blueberry scones (gluten-free)

There are weeks when getting into the kitchen is the last thing I want to do. For whatever reason, I've had about a month's worth of those weeks this summer. Sure, I have cooked some good meals for my family--but rarely have they been memorable. Usually I've ended up with something including meat from the CSA (or beans), some raw veggies, cooked veggies, quinoa or rice, and a piece of fruit for dessert.  Healthy, but boring.  Really, really boring. (Just ask my husband.)  My kids are near revolt, though, so this morning I really had to pull myself out of the oatmeal-for-breakfast rut and make something that would satisfy their hunger for something "different" but still allow me to glide my way through the kitchen in that haze that comes during the dog days of summer.

Making things like scones feels so right on mornings like these. There's not much I can accomplish before my first sip of coffee, but as my pot of Love Buzz is brewing and the aroma wafting across my kitchen I find I have enough energy to cut fat into flour. Manipulating fat into grain is cathartic, akin to going to the beach and sifting sand through your toes or digging in the dirt, planting seeds for the summer's tomato plants. The process of making scones is nearly as good as actually eating the finished product.  I've got for you some basic scones, scones that will help you through these hot, humid days--until we start getting chills at night and the colors start to turn on the leaves.  I've used blueberries here, as I had an open package in the freezer that desperately needed to be used, though you're welcome to use whichever berry suits your fancy.   Enjoy with a mug of coffee, and enjoy some of those rare and glorious morning thunderstorms that--thankfully--break up the heat every once in a while.



Basic blueberry scones (makes 6)

100 g brown rice flour

50 g [sweet] sorghum flour

50 g millet flour

1 Tbsp arrowroot starch

1/2 tsp baking soda

1/4 tsp sea salt

1/4 cup coconut oil (Make sure it's solid.)

2/3 cup plain yogurt (If using soy yogurt, reduce sweetener to 1 Tbsp.)

2 Tbsp honey

1/2 cup fresh or frozen blueberries*

Preheat oven to 400 F. Line a baking sheet with parchment paper; set aside.

In a large bowl, whisk together the flours, salt, arrowroot, and baking soda.  Add the coconut oil. Using your [clean] fingers, gently work the fat into the flour until the mix looks like small pebbles. Make a well in the center; then add the yogurt and honey. Stir gently to combine. Fold in the blueberries.  Dust the dough with a little flour. Transfer to a lightly floured work surface, and pat into a 1 inch-thick disk.  Using a sharp knife, cut the disk into six wedges. Gently transfer the wedges to the prepared baking sheet, placing at least two inches apart.  Bake for 13-17 minutes, until the tops are just firm and the scones are golden brown. Allow to cool for about 10 minutes before serving.

*If using fresh berries, your baking time will be closer to 13 minutes; if using frozen, baking time will be about 16-17 minutes.