Gluten-Free Scones
May 23, 2008
I love trying new recipes and different ethnic foods. My family is sometimes a bit leery about this. Such was the case when I recently tried to feed them Brussels sprouts. And my husband never understands why I try several new recipes when company is coming over. I love any excuse to try a new recipe. Besides, everything turns out just fine, most of the time.
Following is one of those recipes. These scones are something that I crave from time to time. When asked what I wanted for my Mother’s Day breakfast this year, these scones kept coming to mind. Not wanting to make things too difficult for my family, I mixed up the scones the night before and put them on a pan in the fridge so they could just be popped into the oven the next morning. Along with the Devonshire Cream I made, they were a great addition to my wonderful breakfast in bed. And even though I made a double batch, they were gone by the afternoon.
I have made these several times with different variations and they are always delicious. (My cookbook seems to automatically open to this page). I’ve made them both sweet and savory. Sweet scones are delicious any time but I really enjoy them late morning with a cup of tea or coffee. The savory scones are quite tasty with a bowl of hot soup. The basic recipe is from “More from the Gluten-Free Gourmet” by Bette Hagman. It’s titled English Tea Scones which are great as they are but I can’t resist adding extras.
My favorite additions for sweet scones are mini chocolate chips, grated chocolate or currants. For savory scones I tend to lean towards adding rosemary or dill. Walnuts or pecans could also be added, I think.
I often make these for family brunch gatherings and they get rave reviews. No one suspects that they are gluten-free. So whether you can’t eat gluten or are just looking to add different grains to your diet, this is a great recipe to try. I hope you enjoy these as much as I do.
English Tea Scones
1 c. white rice flour
½ c. tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
2 Tablespoons white sugar
2 Tablespoons brown sugar
¼ c. butter
½ c. plain yogurt (I usually use vanilla because we have it on hand)
Sweet scones variation: Add ¼ cup mini chocolate chips or currants
Savory scones variation: Cut sugars in half; add ¼ t. salt and approximately ¼ t. rosemary, dill or other dried herb. Use sour cream or blended cottage cheese instead of yogurt.
Preheat oven to 400°.
In medium mixing bowl, blend together the flours, baking powder, baking soda, xanthan gum, and sugars. Add the butter in chunks and cut with fork or pastry blender until the mixture resembles course meal.
Stir in as much of the yogurt as you need for the dough to form a soft ball. Place this on a rice-floured board and knead slightly. Roll out the dough to ¾ inch thick. Cut into rounds or triangles and place on greased baking sheet. Bake for 10 to 12 minutes.
Top sweet scones with Devonshire Cream, French Cream, fruit spread or lemon curd.
