As I sit here in a cafe's sidewalk seating section with the warm sun beaming at my back, birds happily chirping, people walking along in shorts and skirts, and my iced coffee dripping with condensation, I can’t help but ignore the fact that apparently it’s the first day of fall. I’m sorry, what?

Per usual the season has flown by too quickly. I spent my last few weeks of summer completely wrapped up in my amazing new job (filed directly under a-great-problem-to-have) and I let this space wander. Now all of a sudden it’s fall and I’ve got a pile of summer recipes that are just too summery to post.

However, this year more than ever I’ve realized that summer “ain’t over ‘til it’s over” (R.I.P Yogi <3) and that means I’ve been bringing home blueberries by the quartful from the farmers' market and will continue to do so until I can’t anymore. That also translates to --- I have too many blueberries in my fridge to be useful right now. But it also means, I have absolutely ZERO qualms telling you to make these blueberry scones right this second while blueberries are still in their prime.

These scones are perfectly moist and crumbly at the same time a.k.a. perfect scone texture. They’re bursting with berries and are gluten free, but full of flavor. If I had turbinado sugar on hand, I would have sprinkled that on top for a crisp, shattering top, but instead I lightly drizzled them with a glaze that also did the job. Either way, you will get a perfect scone. Along with the perfect way to savor the very last drops of summer.

At the very least, you can take comfort in the fact it’s no longer too hot to turn on the oven, so you really have no excuse.

Blueberry Scones

adapted from this Smitten Kitchen recipe and this Food52 recipe

Ingredients:

1 cup white rice flour

1 cup brown rice flour

1 tablespoon baking powder

¾ teaspoon salt

1 cup buttermilk, cold

3 tablespoons maple syrup

1 egg

1 teaspoon vanilla

6 tablespoons very cold unsalted butter, cut into small cubes

1 cup blueberries

1 egg beaten or few tablespoons heavy cream for washing the tops of the scones

Optional topping:

Glaze

2 tablespoons of heavy cream

¼ cup organic powdered sugar

2 tablespoons turbinado sugar for sprinkling

Directions:

Heat oven to 425 degrees.

Line a large sheet pan with parchment paper or a silicon mat.

In a large bowl, mix together the flour, baking powder, and salt.

In another large vessel mix together buttermilk, maple syrup, egg, and vanilla.

Next cut the cold butter into the flour mixture and using your fingers mush the butter into the flour. The mixture should become like wet sand. At most the butter should be about the size of peas. Quickly add the blueberries to this mixture and gently toss until they are evenly distributed.

Add the wet ingredients to the dry and with a fork gently fold the wet into the dry. Mix until the batter just comes together.

Dump the dough onto a well floured surface and form gently into a disk and pat down until it’s about one inch thick.

Using a large knife or bench scraper cut the disk into eight equal sized wedges.

Transfer wedges to the prepared sheet pan and space at least 1 inch apart. Brush the tops with beaten egg or heavy cream.

Bake for about 20 to 25 minutes or until the tops are a golden brown.

For the optional glaze: whisk cream and powdered sugar together until a smooth glaze comes together. Let the scones cool just slightly before drizzling glaze over the tops. Or before baking, sprinkle tops with raw turbinado sugar.

Yield: 8 scones