Make this recipe your own by adding your favorite fresh fruit, dried fruit, spices, nuts or seeds to the coarse meal in step 3. Dust tops with sugar or cinnamon sugar before baking. This recipe can be made egg-free; see instructions.
MAKES 12 SMALL SCONES.
2 cups Rebecca’s Gluten-Free Flour Blend
1 tablespoon non-aluminum double- acting baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon fine sea salt
1/2 cup (1 stick) cold unsalted butter or non-hydrogenated shortening, diced
2 large eggs
1 tablespoon honey
1/3-1/2 cup cream or coconut cream
Egg glaze (1 yolk mixed with 2 table- spoons cream or milk of choice) or cream, for brushing
Sugar, optional, for dusting
1. Preheat oven to 400°F. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, whisk together flour blend, baking powder, xanthan gum and salt.
3. Toss butter into dry ingredients. Using your fingers or a pastry cutter, work butter into dry ingredients to create a coarse meal.
4. Make a well in the dry ingredients and break eggs into the well. Pour in honey and 1/3 cup cream and mix together to form a soft, slightly sticky dough. If needed, add more cream, 1 tablespoon at a time, until dough comes together.
5. Dump dough onto a lightly floured counter. Shape it into 2 round, flat cakes about 1 inch thick and cut each cake into 6 equal triangles. (For larger scones, pat dough into a round cake about 8 inches wide and ¾ inch thick and cut it into 8 equal triangles.) Brush each scone with egg glaze or cream and sprinkle with sugar, if desired.
6. Arrange scones on prepared cookie sheet. Place in preheated oven and bake about 18 minutes or until bottoms are golden brown.
7. Remove from oven and let cool on a wire rack.
Each scone contains 203 calories, 13g total fat, 7g saturated fat, 0g trans fat, 86mg cholesterol, 155mg sodium, 20g carbohydrate, 1g fiber, 2g sugars, 3g protein, 13Est GL.
*TIP: If nuts are tolerated, replace ¼ cup of Rebecca’s Gluten-Free Flour Blend with ¼ cup almond flour for added protein and fiber.
For Pumpkin or Sweet Potato Scones, omit 1 egg and reduce cream to ¼ cup. Stir 1 cup pumpkin puree or sweet potato puree with remaining egg in step 4.
For Fresh Fruit Scones, stir 1 cup diced or grated fresh fruit of choice into the coarse meal in step 3.
For Dried Fruit Scones, stir ½ cup dried fruit (chopped, soaked in warm water 15 minutes, drained) into the coarse meal in step 3.
For Nut or Seed Scones, stir ½ cup lightly toasted nuts or seeds (chopped) into the coarse meal in step 3.
For Egg-Free Scones, omit 2 eggs. Combine 2 tablespoons golden flax meal with 6 tablespoons hot coconut cream or heavy cream of choice. (Water can replace the cream but results will be drier and denser.) Add this mixture in step 4 to replace 2 eggs. If the dough is too wet to handle, dump it directly onto a parchment-lined cookie sheet to shape, cut and bake. Check scones for doneness after baking 15 minutes.
Contributor Rebecca Reilly is a chef, expert baker and cooking instructor. She is the author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods (Simon & Schuster).Yields 12 scones