Friday, March 6, 2009

Scones ~and these are gluten free!

One of the things I love about living in the Pacific Northwest is an over cast day that just screams for a fire in the fireplace, a hot cup of tea and a good book. But there is also the need for snackage! A wonderful and easy recipe that goes great with tea or coffee besides girl scout cookies is scones.

The great thing about scones is the sky is the limit with these babies! Dried cranberries with orange zest, blueberries, raspberries, oh I could go on but lets get cooking ~:0)

The Baking Beauties have two wonderful recipes for scones. (They also have over 160 GF recipes posted on their site. Gotta love 'em!)

I must admit I try to shy away from chocolate for my son and our youngest daughter because it just does not set well with either one but that does not mean that I don't. When I do use chocolate I use gf/cf chocolate chips. Where the BB's have you add buttermilk I add a little almond milk. I am sure you could dair-ese or dry casin free milk but no one in my family likes it.
Please let me know if you try these recipes, what you think and what changes you made.

Enjoy and happy baking!

Gluten-Free Scones:

1 1/4 cups rice flour (I used brown rice)
3 1/2 Tbsp tapioca flour
2 tsp baking powder
4 tsp xanthan gum
1tsp salt
4 Tbsp sugar
1/2 cup unsalted butter
1/2 cup sultan raisin (optional, I did dried cranberries & the zest of one orange instead)
2 eggs
1/2 cup plain yogurt OR sour cream
1 egg, beaten, for egg wash

Preheat the oven to 475 degrees F.
Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultans (or cranberries & zest) and gently mix together.
Lightly whisk the eggs and plain yogurt together.
Make a well in the center of the dry ingredients and add the egg and yogurt mixture. Mix to soft dough, adding a little more yogurt if necessary.
Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 1-inch thick and cut out rounds using a 2 1/4" cutter (or use a pie cutter & cut into 8 wedges). Place on a rice-floured baking sheet and brush with a little egg wash.
Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
Serve split in half with butter and jam.

This second recipe comes from a fellow gluten-free blogger. She is a new reader over here at The Baking Beauties, and I really appreciate her feedback here, as well as her blog. If you have some time, please check out her blog at Artsy-Foodie. Thank you, Alexa, for the wonderful GF recipes! I couldn't stop eating these scones, they have a wonderful texture. :)

Gluten free Chocolate Pumpkin Scones

Dry Ingredients:
1 cup brown rice flour
1 cup tapioca starch
1/2 cup sorghum flour
1/2 Tbsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup granulated sugar
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon

Wet Ingredients:
1 cup pumpkin puree
1 large egg, beaten
1/4 cup plus 2 Tbsp milk

Add Ins:
1/4 cup canola oil
2 Tbsp unsalted butter, diced
1/4 cup pecan pieces
1/4 cup chocolate chips

Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
Mix all the dry ingredients in a large bowl.
Mix all the wet ingredients in a small bowl.
Pour oil into the flour mixture, then butter. Combine with your fingers until nice and crumbly. Make a well in the middle.
Pour the liquid mixture into the well and work in by mixing with a spoon until just combined. Add pecan pieces and chocolate chips and mix in.
Using 1/4 cup measuring cup (or large cookie scoop), drop batter onto the prepared cookie sheet. Bake in the oven for 25-30 minutes or until golden. Transfer to a wire rack to cool for 10 minutes before eating (if you can wait that long).

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