Blueberry Scones

Meal Type
Breakfast , Snack , Dessert
Servings
24
Calories
135
Preparation Time
< 45 minutes

Blueberry Scones

< 45 minutes 24 Ingredients: 1 ¾ cups gluten-free all-purpose flour substitute½ cup sugar2 tsp baking powder½ tsp salt½ tsp xanthan gum (optional)¼ tsp nutmeg (optional)¾ cup non-dairy margarine (or allowable fat substitute), cold and cut into pieces¾ cup blueberries, fresh1 Tbsp egg replacer mixed with ¼ cup water2 tsp real or imitation vanilla extract½ cup Neocate Splash, Tropical Fruit
Blueberry Scones

Looking for an allergy-friendly brunch recipe? Our Blueberry Scones are perfect as a dairy-free dessert, lunch, or even a snack idea. This recipe, developed by a professional chef who also happens to be a Registered Dietitian, is one of our favorites!

If you are feeling adventurous: experiment with this recipe by substituting another flavor of Neocate Splash. To meet a variety of taste preferences, Neocate Splash comes in four flavors: Orange-Pineapple, Grape, Tropical Fruit, and Unflavored. You could also substitute prepared Neocate Junior! Another fun addition is to sprinkle the scones with sparkling sugar, cinnamon sugar or a sugar glaze, if desired.

For drier scones, use less of the Splash mixture. Looking to add a little pizzazz to your scones? Sprinkle them with sparkling sugar or cinnamon sugar, if desired.

Ingredients
  • 1 ¾ cups gluten-free all-purpose flour substitute
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp xanthan gum (optional)
  • ¼ tsp nutmeg (optional)
  • ¾ cup non-dairy margarine (or allowable fat substitute), cold and cut into pieces
  • ¾ cup blueberries, fresh
  • 1 Tbsp egg replacer mixed with ¼ cup water
  • 2 tsp real or imitation vanilla extract
  • ½ cup Neocate Splash, Tropical Fruit
Instructions
  • Preheat the oven to 400°F.
  • Line baking sheet with parchment.
  • Whisk together the flour substitute, sugar, baking powder, salt, and xanthan gum and nutmeg, if using.
  • Work in the cold margarine till the mixture is crumbly with a pastry cutter or fork.
  • Stir in the blueberries.
  • Whisk together the Splash Tropical Fruit, egg substitute, and vanilla till frothy.
  • Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
  • Drop dough by rounded tablespoons onto the baking sheet. Let the scones rest for 15 minutes.
  • Bake for 15 to 20 minutes, until golden brown.
  • Remove from the oven and let rest for 5 minutes or so before serving.
Notes and Allergens Information

Serving size: 1 scone

Consult your healthcare professional to determine if this recipe, ingredients, and consistency are appropriate for your child. Nutritional values are approximate and will vary based on quantities and substitutes. Cooking with or freezing Neocate may affect some nutrient levels.

Nutritional Information Using Neocate Junior
Calories
135
Protein
1.0 g
Carbohydrates
16 g
Fat
7.5 g
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