Blueberry cinnamon scones from Flying Apron's Gluten-free & Vegan Baking Book (page 15) by Jennifer Katzinger

  • garbanzo bean flour
  • ground cinnamon
  • canola oil
  • brown rice flour
  • rice milk
  • frozen blueberries
  • whole cane sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dough to chill for at least 3 hours, or overnight.

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