Lately I’ve been craving carb loaded breakfasts. Belgium Waffles. Buttermilk Pancakes. And now… scones.
I wanted to have a basic recipe that I could use for either blueberries or orange & cranberry scones. We spent last weekend perfecting this scrumptious crumbly delight and will probably be trying them out again this Saturday.
The texture on these are just right.
A tad crumbly with a bit of sugar crunch in each delectable bite.
*Quick Tip – Placing them in the fridge prior to baking firms up the butter that may have begun to melt. And the extra rest time helps eliminate the grittiness often associated with GF baked goods. However, if you are in a rush – the 30 minutes in fridge isn’t absolutely necessary.
I hope you enjoy these as much as we do!