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1
In a large food processor add gluten-free flour, garbanzo flour, quinoa, salt, baking, powder, baking soda, turmeric, sesame seeds, coconut sugar, vanilla bean, and orange zest. Pulse a few times to combine.
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2
Slowly add the coconut oil and coconut cream while pulsing the food processor.
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3
Splash by splash add the almond milk, pulsing in between each splash. You may not need to add all the almond milk. Stop adding almond milk when the dough thoroughly combines in the food processor.
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4
Line a 9-inch spring-form pan with plastic wrap and evenly cover the bottom of the pan with blueberries. Top the blueberries with the dough, pushing down to make sure the blueberries stick. Press the dough smoothly and evenly across pan.
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5
Cover the dough with remaining edges of plastic wrap, and place into freezer. Allow to freeze about 30 minutes.
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6
Preheat oven to 400 degrees. Meanwhile, in a small sauce-pan bring the orange juice to a simmer, and add the maple syrup and scraped vanilla bean. Reduce heat to low, allowing mixture to slowly simmer. Continue to reduce, until the mixture forms a syrup consistency (about 20-30 minutes). Remove from heat.
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7
Remove the dough from the freezer and flip onto a large cutting board with blueberries facing up. Sprinkle the top with a few remaining sesame seeds, some coconut sugar, and brush with beaten egg. If you want to keep the recipe vegan, you do not need to brush with egg, it just gives the scones a nice shine. Cut the dough into 8 even pieces.
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8
Place pieces onto a parchment lined baking sheet and bake scones for about 25 minutes. Make sure to give each slice room to grow a little bit.
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9
When the scones are done, drizzle each with the reduced orange maple syrup glaze and allow to cool.
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10
Serve fresh, store in airtight container in refrigerator, or freeze. Frozen or refrigerated scones are great warmed up in toaster.
