As easy as herding a cat ...

Coffee cup firmly grasped in hand, I march determinedly out to our wild patches of forest.  I know they must be here ... looking, looking ... looking ...  

In a previously abundant area, I brush a tall green fern out of the way to expose their naked blue flesh.  

Ha HA - success!  They thought they could hide from me, but I am on to their sneakiness.  

Ahhh forest blueberry time.  It only lasts a couple of weeks in July.  We've got several good patches throughout our woods, and I seldom miss the opportunity to spend many bug-bite-filled hours to gather these tiny explosions of organic blueberriness.  

Even Kolbe can't keep himself away from their bluey blue goodness ...

Ummmm well maybe I exaggerated about Kolbe's enthusiasm.  He had to be dragged there, literally ...

But in the end, it's worth it.

 

Our freezer is happily containing the freshness of these tiny powerhouses of flavor for those special mornings filled with gluten-free blueberry pancakes, scones, etc ...

Speaking of, here's a recipe:

Gluten-free Blueberry Scones

Pre-heat the oven to 400°.

Combine the following in a large bowl:

• 2 C. gluten-free flour mix
• 1 tsp. xanthan gum
• 1 tsp. (aluminum-free) baking powder
• 1/2 tsp. (Himalayan or Real) salt
• 2 T. sugar 

Transfer a few tablespoons of the above dry mixture into a small bowl.  Add:

• 1 C. blueberries

Toss to coat - set aside.

To the large bowl with the dry mixture, add:

• 5 T. butter, diced & chilled

Cut in until pea-sized.  (Hint: don't over-work scones, as this would create lovely blueberry doorstops.)

Then add:

• 1 C. milk (coconut or almond milk works fine, as well)
• the blueberries tossed with some of the dry mixture (above)

Stir until dough comes together.  

Turn onto parchment.  Gently shape into a round 1/2"-1" thick patty.  

Cut into 8 sections and separate each by a couple of inches.  If desired, lightly brush with milk and even sugar (I don't do either of these and they're just fine).

Bake 15-20 minutes, or until the bottom edges are a nice golden brown.

Enjoy!  

p.s. Eating them with honey butter adds some rich, naughty sweetness.

Click here to Like me on Facebook!