Enjoy the taste and texture of classic scones without the wheat flour. I have to admit I have not been baking as much as I used to since I’ve been adjusting to a gluten-free diet. It’s been an adjustment, and slowly I’m adding recipes like this to our family favorites. You can adjust the fruits to suit your tastes or your moods (how about chocolate chip, blueberry or apple cinnamon?). This dairy-free, gluten-free recipe was adapted from Delicious Living Magazine, the original made with Apricots. Serve them up with some lemon curd or marmalade and fresh fruit to make any breakfast memorable.
1 1/2 C brown rice flour
1/2 C tapioca flour
1/3 C potato starch
2 1/2 tsp baking powder
2 1/2 tsp Guar gum
1/4 C organic sugar
1/2 tsp salt
1/2 C organic butter, cold and cubed
5 eggs, divided
1/2 C rice, soy coconut milk
1 T coconut cream
3/4 C chopped, dried cranberries
1/2 tsp vanilla extract
3 drops Orange essential oil, Therapeutic food grade (substitute 2 tsp grated organic orange zest )
1 T water
1/4 C turbinado (raw) sugar
1. Preheat the oven to 350 degrees F. Sift together first seven ingredients (flours – sugar, salt). Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.
2. In a separate bowl, whisk together 4 eggs, milk, cranberries and extracts. Mix until combined.
3. Dust work surface with brown rice flour. Turn out scone mixture and pat into a 9×9 inch square. Cut scones into desired shape, or use a biscuit cutter. I cut mine into mini-scones, making 16. Place on a parchment lined baking sheet.
4. Whisk together remaining egg and 1 T water. Brush over scones, then sprinkle with turbinado sugar.
5. Bake for 10-15 minutes until golden, making sure not to over-bake.