Sunday, November 6, 2011

Gluten-free Scones

This is the second time I've made these scones. They were better this time based on my notes from last time!

Heat oven to 425.

In the bowl of your food processor (with metal blade):
2 C gluten-free flour mix (this time I used 1 1/2 C Arrowhead mix and 1/2 C yam flour)
1/3 C sugar
1 T baking powder
1/4 t baking soda
1/4 t salt
1/4 t xanthan gum (if it isn't already in your GF mix)

Pulse this mixture a couple of times. Then add:
6 T cold butter, cut into slices

Pulse this a few times, till the largest butter piece is the size of a pea.

To this, add:
3/4 C milk
1 egg, lightly beaten

Pulse till starting to lump. Then add:
1 C of nuts or dried fruit. I usually add chopped-up dates.

Pulse just till mixed.

Dump the whole lot onto parchment or a silicon mat on a cookie sheet. Shape quickly into a disc and score with a knife.
At this point, you can sprinkle the top with a cinnamon sugar mixture, or brush with milk.
Bake for 10-12 minutes.


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