Scones and tea go together like, well scones and tea. In other words, they were just made for each other. Here at Plum Deluxe we like to take great pairings like this to new heights by adding herbs, spices, and other ingredients that complement some of our favorite signature teas.
In this case we created this gluten free scone recipe to pair with our Meadow Walk Herbal Tea. This herbal tea was inspired by nature, beginning with a green rooibos tea and a blend of blueberries, lavender, and rosemary. The unique combination of flavors gives the tea both a floral and earthy tone that plays wonderfully with the slightly sweet notes of this scone recipe. It’s a perfect combination that truly reminds us of stepping into nature. Just opening the package and breathing in the unique scent of this tea can take you on an adventure.
These days when the weather is turning cold and it might not be possible to get outside to enjoy the outdoors, this combination is the perfect consolation. The earthy flavor of the rosemary sets an unexpected tone when biting into one of these scones. Then the sweet blueberries add a burst of flavor and moisture to usually dry scones. Finally, a little bit of granulated sugar on top adds a touch of decadence that matches the season. Warm them up and serve them with a little butter for a scrumptious and quick breakfast.
While this recipe is specifically for blueberry and rosemary scones, the gluten free base is a perfect starting place for nearly any gluten free scone recipe. Simply swap the blueberries for any type of fresh or dried fruit. Likewise, the rosemary can be swapped for nearly any herb including lemon zest. Try out some fun combinations such as blackberry and basil or raspberry and thyme. The options are endless.
Gluten Free Blueberry Meadow Walk Scones with Rosemary
- 1 3/4 cups gluten free all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary
- 1/2 cup cold butter, chopped fine
- 2 large eggs
- 1/3 cup cold milk
- 1 teaspoon gluten free vanilla extract
- 1 cup fresh blueberries
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, xanthan gum, salt, and rosemary.
With your hands, work in the cold butter until the mixture becomes crumbly.
In a large bowl, whisk together the eggs, milk, and vanilla until well blended.
Add the dry ingredients to the wet ingredients in portions, stirring well to combine. A sticky dough should form.
Gently fold in the blueberries.
Drop about 1/3 of a cup of the dough onto the lined baking sheet, and continue until the dough is gone. This should create roughly 8 to 10 scones.
Place in the oven and bake for 15 to 20 minutes, or until they become golden.
Remove from heat and serve warm.