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Recipes

Scones

I don't like normal scones too much. They seem too dense and flavorless for me--merely something to put jam or lemon curd on.

This recipe has a nicer flavor than most scones, and is not as dense.

Preheat the oven to 400 degrees.

In a bowl combine:

1 egg
1 1/4 cups gluten-free flour mix
1/4 cup heavy cream
2 Tbsp sugar
2 Tbsp nonfat yogurt (we use vanilla)
1 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract

Add the yogurt and vanilla extract at one side of the bowl, so the xanthan gum does not get wet until stirring begins.

Instead of the egg you can use 2 Tbsp applesauce and 2 Tbsp more yogurt (1/4 cup total yogurt).

If you are not going to use a spread on the scones then add 1/2 cup fruit (blueberries or peach pieces work great). Also halve the sugar.

The recipe either makes four "drop scones" (balls of dough) or one large ball cut into quarters. If you do the latter you get traditional wedge-shaped scones, but be sure to spread them apart before baking or the interior corners will not bake well.

Bake for about 16 minutes, until slightly browned. If you use frozen blueberries increase the baking time to 18 minutes.