Seven years ago this city girl moved to the country. While it will always be my dream to live in Manhattan (walking distance to everything that is awesome) I am quite happy in our little town only 5 minutes to the big city of KW. Hahaha! Ok not so big but big enough to have everything including great schools for our kids. While I often complain about having to drive everywhere, that I am an unpaid taxi service, I do recognize some of the benefits to living out here. Best (and worst) one being the half acre yard full of summer yummies! Herb garden of course but best of all: wild black raspberries and tons of them. Enough to stuff our faces when they are in full swing during the month of july but also enough to stock the freezer for baking once the weather starts to cool down.
So when I woke this morning to a freezing cold house, because I left the windows open all night, I thought it was the perfect opportunity to fire up the oven.
Black Raspberry Bush: The bushes this summer were twice the size of last year! Ensuring we had a beautiful crop to keep us happy until next summer. Love, love love my black raspberry crop.
Black raspberries are a smaller, darker version of the better known red raspberry. They are chalked full of antioxidants, vitamins A, vitamin C and calcium. Add in the anthocyanins, which give black raspberries their rich dark colour, and aid in the fight against free radical damage making these berries a welcome addition to any garden. These nutrients are just the tip of the iceberg: recent studies are demonstrating the antiviral, antibacterial and anticarcinogenic properties of ellagic acid which this black beauty has in high supply! Want to know more about black raspberries and your health? Check out this fact page or about berries in general check here.
Now, what goes better with black raspberries than fresh mint?!! Mint leaves add an unexpected depth and richness to these scones that help to balance the sweet berries. Perfect for afternoon tea, grabbing on the go or a nibble with that early morning coffee. Mint has so much to offer the body from its tummy soothing, digestive aiding properties to the many nutrients and antioxidants these tasty leaves provide; I look for excuses to add them into our diet everyday.
Gluten free flour blend, coconut milk, butter, fresh mint and black raspberries ready to be made into scones.
Black Raspberry and Mint Scones Recipe
2 Cups all purpose Gluten Free Flour Blend (of choice)
1/4 cup organic sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xanthan gum (optional)
1/2 cup cold butter
3/4 cup coconut milk (or milk of choice)
1/2 cup plain coconut yogurt (or yogurt of choice) *I like Coconut Grove 🙂
1 cup fresh or frozen black raspberries
2 tablespoons finely chopped fresh mint leaves
Preheat oven to 400 F
Combine GF flour, sugar, soda, baking powder, salt and xanthan gum in a large bowl or food processor. Cut in cold butter until crumbly. The xanthan gum will help to hold the scones together providing the stickiness that GF flour lacks. However many people react to xanthan gum if you decide to leave it out just know that the scones will a bit more crumbly. 🙂
Whisk together milk and yogurt then slowly add to dry ingredients until just combined. Once combined fold in berries and finely chopped mint. Note: overmixing here will make the scones purple and crush the berries so be careful when folding if you want to have little bursts of colourful berries.
Warning the dough will be sticky! Drop by large spoonful onto baking sheet in 12 evenly
Scone Mold: This and others available on amazon http://amzn.to/2cnBCnT
sized scones. Leave about 2 inches between dough balls as they will spread. Or if you prefer to have perfectly sized scones use a scone mold.
Bake for 20 to 30 minutes until lightly golden brown and cooked through. The moisture of the berries will make cooking times vary. Fresh berries will take less time than frozen.
Cool on a wire rack and enjoy!
I love to hear from you! If you make these or any of my other recipes let me know! Send in pictures, leave feedback, tell me how you make it yours.
Natural Jenn’s Gluten Free Flour Blend
1 cup brown rice flour
1 cup white rice four
1 cup tapioca starch
1 cup buckwheat flour (wheat free)
Sift flours together until well combined and store in an airtight container until ready to use! I use this blend in all my pre-celiac recipes to replace wheat flour. I do not add the guar or xanthan gum to my flour blend as not all recipes require it. If you are used to this addition add 1/2 teaspoon for every 1 cup of flour. For a softer flour you can leave out the buckwheat, I use it for the high fiber content