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Blueberry, Goat Cheese, Basil Scones: A Gluten, Cow’s Milk Free Recipe

Updated on September 21, 2016
Blueberry, Goat Cheese, Basil Scones: Cow Milk Free and Gluten Free
Blueberry, Goat Cheese, Basil Scones: Cow Milk Free and Gluten Free | Source

Inspired Scones


Scones, I have learned, are quite versatile so I am frequently tempted to experiment with them. Making the time to do so is not an easy choice and I don’t do it often, but when I get to it the following conversation ensues: Him, “That’s quite a process.” Me, “But it’s worth it.” Him, “You’re right!” Me, “And you’re surprised?” Thankfully it ends with laughter!

My latest inspiration came from a little town named Traveler's Rest that we visited last fall. A restaurant called The Cafe @ Williams Hardware (because it is located in what was once an old-fashioned landmark hardware store) had a chef who was featuring a blueberry basil goat cheese pie. The servings were large enough for two to share and they were nothing less than fantastic.

Recently, I adjusted the basic recipe to make a gateau for a visit with neighbors. They seemed to love it, and I know we did. However, it was extremely rich--a bit much, really. On this rainy day I decided to try a filling for scones, and then I decided to work on a gluten free, cow milk free version of the dough recipe. One word describes the outcome: stupendouslyfabulouslydeliciouslyyum.


A Few Tips Before We Get Started


I used a combination of gluten free flours that you will see listed in the recipe. These days, they are easy to obtain. Keep in mind that any combination would probably work well, or that you could just use 3 cups of oat flour. I would not use garbanzo flour in this recipe as it would be too strong for our tastes.

When it came to kneading the scone dough, though, I went ahead and used regular white flour. We are not allergic to gluten, just trying to greatly reduce our intake and get the benefits offered by gluten free flours. If you need to avoid it completely, use oat flour for the kneading. Simply grind another 1/4 cup if you are making it yourself--it’s easy, use a coffee grinder!

Cow milk is something I am allergic to, so that is completely eliminated from this recipe. Coconut oil replaced the butter very nicely, but next time I might try using half coconut oil and half walnut oil. Almond milk is a good replacement for cow’s milk when baking, but you could also use goat’s milk as a replacement.

A whipped topping would be a great addition and there are some really good coconut milk topping recipes available on the web. I will be using cajeta (kah-HEH-tah) the next time I make these scones. If you are not familiar with cajeta, trust me, you want to be. See first one recipe for it and then another. :)



Rainy Day Scones:

Click thumbnail to view full-size
Mixing up the blueberry filling for the scones!The mixture will seem runny at this point.Stir in the chopped basil.Then the coconut flakes.Blueberry, goat cheese, basil scone filling!Cut the coconut oil into the gluten free flours.Mix up the liquid ingredients.Pour them into the flour mixture.  Stir together, just until dry is moistened.Knead, divide, then pat into a circle.Spoon filling on and spread to rim.Add second half, and bake up yumminess!  Serve in a manner befitting the quality of your ingredients and the time of day!  :)
Mixing up the blueberry filling for the scones!
Mixing up the blueberry filling for the scones! | Source
The mixture will seem runny at this point.
The mixture will seem runny at this point. | Source
Stir in the chopped basil.
Stir in the chopped basil. | Source
Then the coconut flakes.
Then the coconut flakes. | Source
Blueberry, goat cheese, basil scone filling!
Blueberry, goat cheese, basil scone filling! | Source
Cut the coconut oil into the gluten free flours.
Cut the coconut oil into the gluten free flours. | Source
Mix up the liquid ingredients.
Mix up the liquid ingredients. | Source
Pour them into the flour mixture.  Stir together, just until dry is moistened.
Pour them into the flour mixture. Stir together, just until dry is moistened. | Source
Knead, divide, then pat into a circle.
Knead, divide, then pat into a circle. | Source
Spoon filling on and spread to rim.
Spoon filling on and spread to rim. | Source
Add second half, and bake up yumminess!
Add second half, and bake up yumminess! | Source
Serve in a manner befitting the quality of your ingredients and the time of day!  :)
Serve in a manner befitting the quality of your ingredients and the time of day! :) | Source

What to Put in It:

  • 2/3 Cup Blueberries, room temperature
  • 1 Tablespoon Sweetener, organic sugar is great for this recipe
  • 1/4 Cup Goat Cheese, room temperature
  • 1/4 Teaspoon Lemon Juice, fresh is best :)
  • 1/4 Teaspoon Cinnamon, Saigon, if you have it
  • 1/8 Teaspoon Salt, Celtic Sea Salt is yum
  • 1-2 Tablespoons Basil, depending on your taste
  • 1/4 Cup Coconut Flakes
  • 1 1/2 Cups Oat Flour, easily ground at home or store bought
  • 1/2 Cup Flax Seed, ground to a flour/meal
  • 1/2 Cup Coconut Flour, fresh ground or purchased
  • 1/2 Cup Almond Flour, fresh ground or purchased
  • 1/4 Cup Sugar
  • 3 Teaspoons Baking Powder, we use aluminum free
  • 3/4 Teaspoon Salt
  • 3/4 Cup Coconut Oil, or other butter substitute
  • 3/4 Cup Almond Milk, or other cow milk substitute
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Teaspoon Lemon Zest, another reason to squeeze fresh juice :)

Rate this Recipe for Scones:

5 stars from 3 ratings of Blueberry, Goat Cheese, Basil Scones

How To Make It:

  1. Preheat oven to 400º.
  2. In a small-medium sized mixing bowl combine blueberries, sweetener, goat cheese, lemon juice, cinnamon, and salt.
  3. Mix in basil, then add coconut flakes and set bowl aside. (Coconut will absorb some of the moisture as this filling waits on you to make the scone dough.)
  4. In a large mixing bowl, sift/blend flours, sugar, baking powder, salt together.
  5. Cut the coconut butter into the dry ingredients by hand or using a tool designed for the job until the dry ingredients are in small-medium crumbles.
  6. In a small mixing bowl combine almond milk, vanilla, egg, and lemon zest.
  7. Pour liquid mixture into flour mixture and stir just until a soft dough forms. Dough should not be smooth, do not over mix.
  8. Turn dough onto floured surface and knead 7 times.
  9. Divide dough in half and place one half onto lightly floured baking pan. Gently press into a circle with a bit of a ridge around the outside edge.
  10. Spoon filling onto shaped dough and gently spread up to the rim.
  11. Shape the second half of the dough and place it on top of the filling, slightly sealing the rim to the top layer of dough.
  12. Cut circle in to 8 or 16 pie shaped pieces.
  13. Bake about 22 minutes. Check your oven for the right timing the first time you bake this recipe.
  14. Remove from oven and cool for 5-10 minutes. Serve immediately, or store in a loosely sealed container to serve later in the day. Refrigerate if not serving the same day. Bring to room temperature or slightly warm in oven after refrigeration.
Scones--a delightful treat!
Scones--a delightful treat! | Source

Delightful Lemon Scones

The Outcome, the Upshot, the Final Conclusion


Okay, now it's confession time. My first dough was a little wet, therefore weak. The top dough fell apart on me when I tried to transfer it to the baking pan. It baked up okay, but it wan't what I was planning. I think I would add another 1/4 cup of oat flour to this next time, unless we were in very dry weather.

On the brighter side, the individual scones held together very nicely after baking. The thing that really matters, though, is that these scones are too, too good for our good. I portioned them out by wrapping them by twos and hiding them in the freezer. A little goodness over time solves the problem of too much goodness not being good for our health!

Hope you enjoyed reading about my rainy day adventure, and I hope you get to try out this recipe for scones with basil very soon. Let me know what you think of it!


If you use this recipe, would it be your first time to make scones?

See results

A Note on Basil


This herb is very easy to grow and replenishing your plant population from cuttings is a snap. If you can use fresh basil it's well worth the small trouble of maintaining a basil garden. However, doing so is not always possible. Quality prepared herbs such as those provided by Frontier are a great alternative. I would not hesitate to use their sweet basil leaf in recipes if I did not have the fresh herb.

Indeed, She Knows a Thing or Two about Baking, and She Remembered Cleanliness--Too Precious--Watch to the End!

An Interview with an Expert on Scones:

Food and Health Info:


• Do artificial sweeteners cause insomnia?

• Can ground flax seed reduce cholesterol?

• Are pistachios really a diet food?

• How good are almonds for us?

Gluten free brownies meet the need! :)


What do you think of this unusual recipe for scones?

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    • RTalloni profile image
      Author

      RTalloni 3 years ago from the short journey

      Peggy W:

      Thanks so much for your pin on this recipe! Merry Christmas!

    • Peggy W profile image

      Peggy Woods 3 years ago from Houston, Texas

      Came back to say that I am pinning this recipe of yours. Have a wonderful holiday season and the best of new years to come.

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      findwholeness:

      Thanks for letting me know this was a pinner for you! I have not yet tried the extra oat flour, but soon, and I will try to add an update to the hub when I do.

    • findwholeness profile image

      Kristine McAdams 4 years ago from Midwest

      I just pinned this for later. Did you try it again with extra oat flour?

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      pandula77:

      Thanks very much!

    • pandula77 profile image

      pandula77 4 years ago from Norway

      Wow. Simply mouth watering. Let me try and get back to you.

      Thanks for sharing!

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      Eiddwen:

      Thanks for checking out this recipe hub!

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      tebo:

      Thank you for letting me know you like this recipe for scones. Hope you get to make it soon!

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Thank you for this great share.

      Eddy.

    • tebo profile image

      tebo 4 years ago from New Zealand

      I love the ingredients you have used in this recipe. They are so healthy and i shall have to have a go at this recipe.

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      rajan jolly:

      Thanks for the feedback on this recipe!

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      Peggy W:

      Thanks very much for letting me know your initial thoughts on the recipe and that you enjoyed the hub!

    • rajan jolly profile image

      Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Very interesting recipe, RT. we've never tried making scones though I've eaten them. Up and interesting.

    • Peggy W profile image

      Peggy Woods 4 years ago from Houston, Texas

      This really sounds like a good recipe. It has been some time since I have made any scones. I had to laugh at your new word: "stupendouslyfabulouslydeliciouslyyum" What could be better than that??? Ha! Up and useful votes.

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      randomcreative:

      Good. They taste good! :)

      Thanks bunches for stopping by to check this out--hope you get to experience the flavors one day!

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      BlossomSB :

      Thanks for letting me know that this scone recipe is one you'll be trying out. Hope you get to enjoy it soon.

      I was delighted to discover that the coconut milk could be made into whipped topping because the healthy non-dairy ones available in stores are not always available. The recipes taste far better, too.

    • randomcreative profile image

      Rose Clearfield 4 years ago from Milwaukee, Wisconsin

      A savory scone, very cool! I can't imagine what they taste like, but I'm intrigued. Thanks for sharing this interesting recipe.

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      Jackie Lynnley:

      Hope you do get to make these soon, but be warned, they are very good! :) Thanks much for your visit and feedback!

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      kashmir56:

      So glad to know you enjoyed seeing this! Thanks for coming by. :)

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      AliciaC :

      You can do it, and I promise you'll be glad you did when you taste that flavor combination. So appreciate your visit and comment!

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      Kathryn Stratford:

      Thanks very much for all your feedback! This recipe was so good that I'm looking forward to making it for company soon.

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      My Cook Book:

      Thank you for stopping in and commenting!

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      phdast7:

      Hope you get to try these soon. Though it is a process I had to learn about, they are not hard to make. Thanks much for your visit and comment! Looks like the weather is still going to be "good" for making your alternative stuffed cabbage rolls, but it's not showing up when I try to find it! I bought the ingredients and remember most of the method, so am working on it anyway. :)

    • RTalloni profile image
      Author

      RTalloni 4 years ago from the short journey

      Naomi's Banner:

      Thanks much for your feedback on this recipe!

    • BlossomSB profile image

      Bronwen Scott-Branagan 4 years ago from Victoria, Australia

      An interesting recipe that I'll enjoy trying. I had no idea that coconut milk could be whipped and I've used it or coconut cream for years. I must try that, too. Thank you.

    • Jackie Lynnley profile image

      Jackie Lynnley 4 years ago from The Beautiful South

      I love scones and this does sound delicious, and can't wait to try the mixture of coconut oil (which I keep) with walnut oil. Sounds sooo good! Thanks for sharing.

    • kashmir56 profile image

      Thomas Silvia 4 years ago from Massachusetts

      Looks and sounds like a very delicious recipe, great photos to.

    • AliciaC profile image

      Linda Crampton 4 years ago from British Columbia, Canada

      This is a very interesting recipe that also sounds delicious! I've never made scones before, but I'd love to try this recipe. The combination of cheese, basil and blueberries is enticing.

    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      This looks delicious! I think I tried my hand at making scones once when I was a teenager, although I don't remember how it came out. This recipe has such a variety of ingredients, and looks delicious!

      I like the photos, the conclusion (how you learned from your experience, and made "extra flour" suggestion), and the tips you provided, as well as the videos. I will enjoy trying this sometime. Thanks for sharing this with us!

      I'm going to share this. Have a wonderful weekend, RTalloni!

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Good hub, it is a delicious recipe. Thanks for the good share, great work!

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      What a marvelous rainy day adventure. :) They look and sound delicious. I have never made scones, although I am not much of a baker, never was. But I enjoy scones and if I ever get up the courage to try and make some I will use your recipe. Wonderful story and background and very clear instructions. Hope you are having a great weekend. Blessings. Theresa Sharing.

    • Naomi's Banner profile image

      Naomi's Banner 4 years ago from United States

      This sounds very delicious. I am looking forward to trying it. I am sure my family will love it.