Friday, January 30, 2009
Recipe for Famous Gluten-free Scones
Among my friends, family, and co-workers I am famous for my scones. I get frequent requests for the recipe. People are usually surprised to hear that it's wheat-free and gluten-free, it tastes so much like "regular." Well here it is!
Don't want to mix everything yourself? I now have a Scone Mix available in my shop.
The Best Gluten-free Scone Recipe
Heat oven to 425 degrees.
Mix together in a large bowl:
2 cups Gluten-free Pastry Flour
1/3 cup sugar
1 Tbsp baking powder (make sure it's GF)
1/4 tsp baking soda
1/2 tsp salt plus a pinch
1/4 tsp xanthan gum (if it's not included in your GF flour mix)
Cut into pieces and drop in:
6 Tbsp cold unsalted butter
Cut the butter in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften.
1/2 cup chopped nuts (optional) and/or
1/2 cup dried fruit (optional)
Whisk together in a separate bowl:
3/4 cup cream (substitute unsweetened coconut cream if you are lactose intolerant)
1-2 tsp orange or lemon zest (optional)
Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream and knead it in.
Put the dough on a high-quality baking sheet. Gently push the dough into a flat disk about one inch high. Cut into eight equal pieces and arrange them on the baking sheet about one inch apart. Brush some cream onto the tops of the scones. Bake for 10-12 minutes, or until a toothpick inserted into the middle of one comes out clean.
Enjoy your gluten-free scones!