Just because I am wheat intolerant, I realise there is no reason for me to not find a way to enjoy my favorite weekend brunch... scones, hash and eggs!
I have been experimenting a lot with alternate grain flours from oat to millet and I have been fairly successful with the blends. And, recently, I managed to notch it up with a little frozen blueberry action!
And to make the blueberries a complete flavor explosion, I made a blueberry balsamic sauce that was simply divine with the black pudding and potato Irish style hash!
The recipe for these Blueberry, Basil and Cheddar Savory Gluten Free Scones is on the Blueberry Council website. And, the sauce is at the end of this post.
Blueberry Balsamic Sauce
1/4 cup frozen blueberries
1 tsp raw sugar
2 T water
2 T balsamic Vinegar
In a small bowl, heat the blueberries with water and raw sugar until they soften and start releasing their liquid. Reduce the heat to low and add the balsamic vinegar.
Heat through and cook the berries in the vinegar for another 5 minutes.
Remove from heat and crush the berries with a spatula to make a chunky, thick but pourable sauce.
Spoon sauce over pork hash or simply spread over scones.