Gluten Free Scones

Bring a little bit of England to the colonies by making your own gluten free scones.

A cross between a baking powder biscuit and a quick bread, scones are a special treat to have in the morning. And they are yeast free too!

Savor these with traditional clotted cream, honey, jam or a sweet icing drizzle. Bring on the coffee!

Preheat the oven to 375 degrees.

• 2 1/2 cups gluten free pancake and waffle mix
  
• 1/2 cup of organic butter flavored shortening ( I use Spectrum Naturals brand)
• 2 Tbl sugar
• 3/4 cup currants or raisins
• 1/4 tsp ground nutmeg
• 1 tsp. gluten free vanilla extract
• 1 egg
• 1/2 cup water, milk or cream
• coarse sugar or cinnamon-sugar mix to dust the tops and extra cream or milk to brush on
  

Place the gluten free master mix in the food processor. Add the shortening and whiz a few times to cut it in. You should have pieces the size of small peas. Dump this into a large bowl and whisk in the sugar, currants and nutmeg.

Mix together the vanilla, egg and water in a small bowl. Add the wet ingredients to the dry and stir together just till combined. Turn the dough out onto a lightly floured surface ( my counter works best).

Gently knead together a few times and let it rest for about 5 minutes. Form into an 8″ circle and cut into wedges (using a bench scraper makes it easy). Pull the wedges apart just a little bit. You can also use a non-stick scone pan instead of free forming your scones.

Brush the tops with cream (I use a silicone pastry brush) or milk and sprinkle with the coarse sugar or cinnamon-sugar mix. Bake for 18-22 minutes or until light golden brown. Makes 8 regular size scones or 16 bite size scones.

Okay! Let’s get creative!

Here are a whole bunch of variations for you to try.

Apple Cinnamon: Use dried diced apples instead of the currants.

Apricot Sour Cream: Use dried diced apricots and replace the milk or cream with a 1/2 cup of sour cream. This may need a little more liquid (about 1/4 cup).

Blueberry Sour Cream: Use fresh or dried blueberries and sour cream.

Cranberry Orange: Use dried or chopped fresh cranberries and orange flavoring instead of vanilla. You can use orange oil but only use about 1/8 tsp. It is very strong.

Cherry Almond: Use dried cherries and almond flavoring. Sprinkle with sliced almonds before baking.

Chocolate Chunk: Use chopped chocolate instead of currants.

Butter Pecan: Use chopped pecans instead of currants and 1/8 tsp. butter pecan oil flavoring.

How about filling your scones!

Cinnamon filled Scone

Use the Cinnamon Schmear  recipe below. Take half of the scone dough and form into a circle. Cover with the cinnamon schmear and then top with the other half of the scone dough. Cut into wedges and bake. Top with vanilla glaze.

Almond filled Scone

Use the almond paste recipe and do the same thing as outlined above. Cover the first circle with the almond paste and sliced almonds. Top with the other half, bake and ice with an almond flavored glaze.

Cinnamon Schmear

• 3/4 cup packed brown sugar
• 1 Tbl corn starch
• 2 tsp cinnamon ( can add more if you like)
• 3 Tbl butter or vegetable shortening, softened
• 2 Tbl water
• 1/2 cup diced pecans, raisins or chocolate chips, if desired

Mix all the ingredients together except the nuts, raisins or chocolate chips. should form a thick paste. If not, add a little more water.

Now put on a pot of tea and enjoy!

Kathy

ps.. Hey! Aren’t you going to invite me over?:)