Monday, September 6, 2010
My grandma makes my nephew some gluten free pumpkin raisin scones that are pretty good, but I really wanted to find a way to make a plainer version that didn't have the "gluten free" taste. A plain scone can be dressed up so many different ways. I used to love mine with honey or strawberries and whipped cream. Scones have a harder texture I enjoy, but should melt away quickly when chewing. I've had some gluten scones that were so hard they were unpleasant, and sometimes they just resemble a really hard biscuit. I received the compliment from a foodie friend of mine that these scones outshone many of the gluten scones she had, and the recipe was definitely a keeper.
These will come out of the oven light and cake-y, so let them rest a while before removing them from a cookie sheet. As they cool, they become denser. I have to say they are fantastic warm if you don't mind a little crumble.
1 cups Bob's Redmill All Purpose Gluten Free Flour
1/2 cup Tapioca Flour
1 3/4 cup Brown Rice Flour
3/4 cup Sorghum Flour
1 tsp baking soda
2 tsp gluten and corn free baking powder
1/4 tsp cream of tartar
1 cup turbindao sugar (1/2 put through a coffee grinder for a finer texture)
1 tsp salt
1 cup palm oil
1 cup Macadamia Sour Cream (recipe to follow)
1 vanilla bean, scraped
1/2 - 1 tsp cinnamon
Thoroughly combine all of the dry ingredients with a whisk:
Here's a look at the vanilla bean I purchase:
Cream the vanilla, sugar and palm oil:
Hand mix in the macadamia sour cream (you can substitute with dairy if you are allergic to tree nuts) and then stir all of the ingredients together.
Let this dough rest for a good 2 hours before you try to bake it. The palm oil will firm up, and your dough will raise nicely in the oven. I split the dough into 2 portions and then worked it into a circle that was about 2 inches high:
I cut that circle into triangles and arranged it on a cookie sheet and sprinkled a little cinnamon and turbinado sugar on top. I preheated the oven to 350 and baked them for about 25-30 minutes. Here's a before and after baking shot to give you an idea of how much they expand:
Macadamia Nut Sour Cream
1/2 cup macadamia nuts
1/2 cup + 2 TB Water
1/2 lemon, juiced
Pinch of salt
Combine all of these ingredients in a high speed blender until the desired consistency is reached. Very fast and easy! Mac Nuts firm up a bit when they are blended, and letting the mixture rest in the fridge helps as well. You'll note my example below has enough texture to maintain pour patterns.