Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Wednesday, August 17, 2016

Recipe: Blueberry Corn Drop Scone, Gluten-Free, Nut-Free




Blueberries and corn. Didn’t think they go together in a scone but they totally do and it tastes like pure summer in a biscuit. Smother them with some cinnamon sugar butter and wowsers, what an afternoon treat. So easy. So good. So simple. Gluten-Free, tree nut-free, peanut-free, seafood-free and soy-free.

Blueberry Corn Drop Scone, Gluten-Free, Tree Nut-Free
(Biscuit recipe adapted from Betty Crocker)

2 1/3 cups Gluten-free Bisquick
1/2 cup sugar in the raw
1/3 cup organic butter
3/4 cup organic milk
3 eggs
1 cup blueberries, washed and dried and de-stemed
1 ear of fresh corn, boiled and kernelled

Heat oven to 425°F. In large bowl, place Bisquick mix and sugar. Cut in butter with fork or pastry cutter until particles are size of small peas. Stir in milk and eggs until soft dough forms. Fold in blueberries and corn. Drop mixture onto ungreased cookie sheet by six large spoonfuls. Sprinkle tops with remaining sugar. Bake 13 to 16 minutes or until golden brown. Serve warm. Makes 6.

Cinnamon Sugar Butter
To 1 tablespoon softened butter, add sugar and cinnamon to taste and stir until delectably spreadable.






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