I really didn’t know that I LOVED scones or even liked them, but apparently I do! The title of the blog is what I posted on my M’s Facebook page (while he was at work, eek that was probably not the best idea) while I was eating the first one. Warm and delicious from the oven. “OMG, Scones”.
Originally I was going to go with the recipe, because it is the first time I was making them and I like to see what I want to tweak after making it by the letter the first time. This meant that these scones would have raisins in them and cinnamon on top. Instead, I decided I wanted to put raisins (more than called for), chocolate chips and chopped walnuts in them along with cinnamon on top. Yummmmmmy, at least it was a good decision! So, I have very inaccurate measurements for those things. Sorry!
They are the embodiment of perfection! And they look kind of pretty too! Go me!
When M tried them he said that the chocolate chips made them. He also added that he used to think scones were just a crappy version of muffins. He no longer thinks that!
Recipe: From “Gluten Free Baking” by Rebecca Reilly
1 cup brown rice flour 1/2 stick unsalted butter, chilled and cut into pieces
1/2 cup tapioca starch 1/2 cup golden raisins, soaked for 10 minutes in hot water and drained
1/2 cup almond flour 2 eggs
1/4 cup potato starch 1 tablespoon honey
2 1/4 tsp gluten free baking powder 1/3 – 1/2 cup heavy cream
1/4 tsp xanthum gum Cinnamon Sugar for sprinkling
1/4 tsp salt
I used just ground cinnamon without the sugar. I also used about 1/3 cup of chocolate chips and walnuts together. Not a 1/3 cup each.
Preheat to 400°F. Line cookie sheet with parchment paper or lightly grease sheet and dust with rice flour.
Mix together brown rice flour, tapioca flour, almond flour, potato starch, baking powder, xantham gum and salt. Add butter and use fingertips to work it into the dry ingredients forming a coarse meal. Toss raisins in (and walnuts and chocolate :)). Make a well in the dry ingredients. Break eggs into well. Add honey and some of the cream. Using a fork, begin mixing the wet ingredients together and then slowly incorporate the dry. Add more cream to form a soft but not wet dough.
Remove dough from the bowl and place on a lightly floured counter. Press into a flat cake about 1/2 inch thick. Using a biscuit cutter, cut out the dough. (I don’t have a biscuit cutter to I cut it into 8 slices). Place scones on baking sheet. Brush with some heavy cream and sprinkle with cinnamon (and sugar if desired). Bake on the middle rack for 12-15 minutes. Check the bottoms of the scones; they should be golden brown when done.
My Life Without Gluten 