Tuesday, January 10, 2012

Gluten Free Scones

I have a recipe that my mom brought back from England, back in the eighties (read: before Starbucks), when not many Americans knew what scones were. I love to make it, because the scones come out light, tender and delicious. But since avoiding gluten, I have also had to avoid my favorite breads and that includes these yummy scones.
Now, I was doing the GF thing okay for several months until it came to Christmas. All those traditional goodies were wearing me down! I didn't cheat, because I really have resolved to avoid gluten as best as I can, since I feel so much better. I can't believe that I put up with all these digestive difficulties for so long and that going gluten free has changed it so drastically. But I was really fighting it for a while, until I began searching the internet for some good recipes.
Something I have been unable to understand about GF recipes is that the reviews will say it is wonderful, but when I make it, it is tasteless and the texture is disgusting. And why in the world, don't they put salt in the baked goods, when the starchy flours have no taste of their own?
OK, enough of my fussing about others' recipes.
After Christmas, I was craving some kind of treat. Everyone else was eating cookies, etc so I made a recipe from here for Oatmeal Applesauce Muffins that uses sorghum and oats and it was yummy. The muffins were moist and edible for days after baking, which was amazing to me.
Since the muffins were successful, I decided to give the scones a try using the GF flour mix by Carol Fenster. She uses sorghum flour and other starches in her mix. 
I didn't alter the recipe, though I did cut it in half, so I didn't have too many to eat, let alone the temptation to eat the whole batch in the first place! I added a bit of xanthan gum to keep the scones from being too crumbly and a bit of flaxseed meal to up the fiber and nutrition.
They turned out really well! Now that I made it from the standard recipe, I am going to attempt the pumpkin cranberry scones that I was making before I went GF.

So, if you have stuck with me through all the explanation, here is the recipe:

Gluten Free Scones
makes 4 scones

1 cup flour mix (Carol Fenster' sorghum mix)
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 cup confectioner's sugar
1/4 teaspoon xanthan gum
2 tablespoons flaxseed meal (optional)
2 1/2 tablespoons butter
1/4 teaspoon salt (optional)
3 tablespoons milk (adding a bit more if necessary)
sugar & cinnamon blend for garnish

Prepare baking sheet by spraying with cooking spray. Blend all dry ingredients in a medium bowl. Cut in butter, using a pastry blender or fork, until butter is down to tiny pieces. Add milk and blend into a thick biscuit-like dough, mixing in more milk if it is too dry. (Be very careful here, it will get too wet very quickly. I added about 2 teaspoons more.) Put a bit of oil on your hands and gather up dough, patting into a circle about 6 inches across and 1 inch thick on the baking sheet. Sprinkle sugar & cinnamon over the top as desired.
Bake in a 375 degree oven for 15 minutes.
Tap top of scones, if top is crisp and springs back, they are done. Do not overbake, they will be dry.

I really hope someone likes these besides me. Personal tastes are different, so not everyone will like them, but I put them out there for the adventurous GF bakers to try.

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