Gluten Free Scones
Are you looking for light fluffy scones?
If you answered YES, then this is the recipe for you! These scones are both a dreamy treat and a good practical breakfast. You can fold berries or fruit in the dough to make the scones ten times better or you can eat them with butter! I STRONGLY suggest using fresh blackberries in the dough! You can also use these scones to make Strawberry Shortcakes!All in all these scones are DIVINE. Two important tips when making these beautiful little scones.
1. Do not overwork the dough. (This means don't stir the dough with a fork for an hour, re-roll it ten times, punch the dough, slap it on the wall ect.)
2. If you use berries make sure they are thawed if they were previously frozen. If you don't thaw your berries first it will make the scones soggy.
3. IMPORTANT: For all of my flour mixes you must use quality brown rice flour such as Bob's Red Mill brown rice flour.
Gluten Free Scone Recipe
(Makes roughly 1 dozen)
3 cup Key Gluten Free Flour
1/2 cup sugar (or honey)
3 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 cup + 2 tbl. butter (or butter substitute)
1 large egg
3/4 cup yogurt (preferably a more liquidy yogurt)
Optional 4 tbl. sugar for sprinkling.
Pre-heat oven to 400 degrees Farenheit. Line baking sheets with parchment paper.
In medium bowl combine flour, sugar, baking powder, and baking soda. (If using honey add the honey in with the eggs and yogurt). Cut butter into chunks and work into flour with a fork until butter is in bean sized pieces. Whisk egg and yogurt together. Make a well in the flour and pour wet ingredients into it. Work the wet ingredient into the dry with a fork until just mixed. Dump dough onto a lightly floured surface. Divide dough into two balls. Pat the balls down and roll them out to desired thickness. Cut the circles into pizza slices and place scones on baking sheets. Bake for approximately 15 min. or until a light golden brown.
Key Gluten Free Flour Recipe
2 cups Brown Rice Flour
2/3 cup Tapioca Flout
1/3 cup Potato Starch
