Heidi Peterson (Biscuits and Scones by Elizabeth Alston)
Comment
yummy
Ingredients
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons frozen butter
1 egg white
1/2 teaspoon ground nutmeg (fresh if possible)
1 cup dried fruit - currants, cranberries (add orange zest)
1 egg yolk
sugar for sprinkling
2 cups gluten-free flour
2 teaspoons baking powder
2 tablespoons sugar
3/4 cup buttermilk, sour cream, milk with 2 teaspoons vinegar or other milk with vinegar
Directions
Heat oven to 375 degrees. Mix flour, baking soda and powder and nutmeg and salt into a large bowl. Cut butter in (use a hand grater to grate the butter in - coat butter in the flour first and it will be easier to hold). Add dried fruit and sugar. Toss. Blend egg yolk with soured milk product. Add to flour mixture and stir until a soft dough forms. Turn dough onto lightly floured waxed paper. Knead 10 to 12 times. Cut in half. Form each half into a ball. Transfer to baking sheet. Pat each ball into a 6 inch circle. Cut into 6 wedges, but do not pull apart. They will grow together while they bake.
Mix egg white until just broken up. Brush top of each scone with egg white. Sprinkle with sugar. Bake 18 - 22 minutes.
Note: The uncooked scones freeze fabulously. Freeze as a 6 inch round. Don't try to cook the wedges separately. They need to stay together.Cook frozen.
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