Tuesday, September 23, 2014

Gluten Free Scones

I've posted my moms scone recipe before but I thought I would repost it with my gluten free adaptations. If you want to make it vegan you can easily use a chilled butter substitute.

I'm a personal fan of using tart dried cherries and blueberries. My mom loved dried apricots. Coach, of course, likes chocolate chips with cherries. Play with it! It's part of the fun!

Gluten Free (Dairy Free) Scones

1 1/2 cup Gluten Free All Purpose Flour
1/2 cup sorghum flour
3 Tbsp sugar
1/2 tsp salt
1 tsp Xanthan gum
1 Tbsp baking powder
1/2 cup cold butter, cubed
2/3 cup cold milk substitute (we use coconut milk)
1 Tbsp apple cider vinegar
1/2 cup (chopped) dried fruit(s)

Preheat oven to 400°F. Combine milk and vinegar and allow to combine into your vegan buttermilk. In the bowl of a stand mixer fitted with your paddle attachment, combine all the dry ingredients except the fruit. On low, add cold butter cubes and turn speed up to medium.  

 Allow butter to crumble in, but there will still be flakes interspersed. Do NOT over mix, you want those butter flakes! Slowly add milk in and stir to combine, scraping down the bowl.
Mix in dried fruits of your choosing. I'm using mango, golden raisins, and blueberries today.  But get creative!

On a greased piece of parchment paper on a baking sheet, form the dough into a ball.  Cut into 8 pieces with a knife and separate. 
sorry, forgot to photograph the cutting.  Then someone stole 2 *sigh*
Chill in fridge if the dough has started to warm, if necessary. Bake on middle rack for 12-15 minutes, until edges are starting to brown.  

Serve with butter and jam, clotted cream (for you people not allergic to dairy), or just by themselves! Yum.

Note: I've also made them using various sized ice cream scoopers. Adjust time as necessary, you don't want them overbooking and drying out! 
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