Today the weather is cold and dreary. Such conditions beg for a steamy pot raspberry tea, a heartwarming book and a plate of warm sugared scones.
This recipe is one of my favorite recipes form my upcoming book ‘Gluten Free Breakfast‘. I hope you’re able to nestle in a cozy armchair with a pot of tea on the table, a book in one hand and a warm, buttered scone in the other and relish the excuse for staying indoors.
Gluten Free Sugared Scones
1 1/3 cups of grain flour ( I use rice flour for this recipe)
⅔ cups of starch (I use corn starch for this recipe)
1 Tbsp. sugar
1 Tbsp. Baking Powder
½ tsp. baking soda
½ tsp. salt
1 tsp. gum
1 stick of butter, cold, cut into pieces
1 cup of milk or cream, plus a few extra tablespoons
Preheat oven to 375. Lightly grease a cookie sheet and dust it with corn meal. Set aside. Whisk all of the dry ingredients together in a bowl. Cut in butter with a fork, pastry blender, food processor or your fingers. Once butter is evenly incorporated, add the milk (or cream!). Mix your wet ingredients well with the dry ingredients until you have no little bits or dry crumbs left.
Turn dough onto lightly floured work surface.This dough will be a little sticky, but don’t work extra flour in it. For larger scones, pat dough into one even square about ½” thick. If you want smaller scones, divide the dough into two squares 1/2 ” thick. Using a floured knife, first cut an “X” across the dough, then cut a “+”, creating eight even triangles.
Place on prepared sheet about ½” apart. With remaining milk, brush the tops of the scones then dust with standing sugar. Bake for 20-25 minutes for larger scones, and 15 minutes for smaller scones. You’re looking for a nice, even gold crust on the bottom of your scones.
Yields: 8 large scones or 16 small scones.
Tender, good crumb, great color…
Excellent Flavor, Cute Cat