These scones are simple and pair excellently with coffee and spread with your favorite jam. Dairy free substitutes will be included in this recipe for those who also cannot have dairy. I'm sure this recipe could be made with normal flour, just omit the xantham gum then.
Tools You'll Need:
Large mixing bowl
Small/medium mixing bowl
Measuring glass
Measuring Cups
Measuring Spoons
Large knife
Whisk
Rubber Spatula
Parchment paper
Cookie sheet
Oven pre-heated to 400 degrees
Cutting board
Pastry cutter
Spatula
Bbq sauce brush
Ingredients:
6 Tbs FROZEN unsalted butter (Use frozen coconut oil as a substitute)
2.5-3 Cups all-purpose gluten free flour
2.5 tsp Xantham gum
3/4 - 1 Cup Heavy whipping cream or whole milk (Use coconut or almond milk as a substitute)
1/2 Cup granulated sugar (You could use coconut sugar as a substitute)
2 tsp baking powder
1- 1.5 tsp cinnamon
1/4 - 1/2 tsp nutmeg
1/2 tsp salt
1 egg
1 tsp vanilla extract
Brown sugar
Instructions:
In the large mixing bowl, whisk the dry ingredients together. In the smaller bowl, whisk all wet ingredients together. Cut the butter into small chunks. Using a pastry cutter, cut the frozen butter into the dry ingredients until little pea-sized balls form. Add the wet ingredients and use the rubber spatula to gently mix together. Don't over mix. It should be crumbly, but stick together. Turn out onto a lightly floured surface and use your hands to press together. Split into two balls and flatten into disks until the dough is 1/2- 1" thick. Use a knife to cut each disk into 8 wedges. Line a cookie sheet with parchment paper and use the spatula to place each wedge onto the sheet. Brush the tops of each scone with some milk/cream and sprinkle with brown sugar. Bake at 400 degrees for 10-18 minutes or until the tops are golden. Let cool on the cookie sheet. Mangia!
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