Gluten Free Scones
I wanted to share this very tasty recipe that I found online, but modified quite a bit. I really don't bake that much, so I don't know tons of tricks/tips, but I tried to re-create it here in case anyone is interested in making gluten-free scones.
I thought they were going to be much more difficult to make, but they were actually really easy. They took less than an hour, including the bake time.
Please enjoy!
Ingredients
1/2 cup unsalted butter
3 cups gluten-free all purpose flour -- I specifically use Bob's Red Mill 1:1 which already has xanthan gum in it. If you buy a flour with no xanthan gum, then be sure to add 3/4 tsp of it to your flour mixture.
1/3 cup granulated sugar
1/2 tbsp baking soda
4 tbsp lemon juice
1/2 tsp salt
3/4 cup + a few extra tablespoons rice milk
2 large eggs (whisked)
1 cup blueberries - fresh or frozen are fine (I used fresh)
Directions
Cut the butter into small pieces. Nothing fancy, just chop it up in little cubes or chunks or whatever. Put them in a bowl or Ziploc in the freezer for about 10-15 minutes.
In a large bowl, add flour (+ xanthan gum if needed), sugar, baking soda, lemon juice, and salt. When you add the baking soda and lemon, it will fizz up a bit, so make sure to have a bowl big enough that it won't overflow.
Turn the oven on to bake @425F.
Line a baking sheet with parchment paper OR just use some non-stick spray on the pan.
Take butter out of the freezer and add to the flour mixture. Cut it in with a fork, or pastry cutter, or just use your hands, until it looks like a bunch of little peas.
Add the whisked eggs and 3/4 cup of rice milk to the flour mixture. Stir until a soft dough forms, but not TOO much or the scones may be less crumbly.
Stir in blueberries slowly and just until incorporated into dough.
Place dough on a piece of parchment paper or aluminum foil and fold it just a couple of times until it holds together.
Form a circle with the dough, about 1.5-2 inches thick.
Cut the dough in half, and then make 8 equal parts (so cut the dough in half 4 times). Place them on the baking sheet and brush the tops with the extra rice milk.
Bake for 15-20 minutes. Just keep an eye on the color. They will become a golden/brown color, but the edges WILL get darker, which is normal. They may be a little bit soft when you take them out, but they harden a bit upon cooling.
While the scones are baking, make the glaze by whisking together the following ingredients:
1/2 cup powdered sugar
1/2 tbsp lemon juice
1 tsp of water
1/4 tsp vanilla extract (optional) - I added this
Once the scones are baked, just drizzle some of the glaze on top!
Finally, EAT THEM!
A few side notes:
You can freeze the unbaked scones in freezer bags, and then bake them whenever you are ready (with the same time and oven temp as recipe)
Rice milk seems pretty specific, but a good friend of my sister, bakes gluten-free and recommends using rice milk for better texture. And it really does make a difference! Cardboard texture, no more! - However, I believe you could use regular milk or other dairy free milks if you prefer. The original recipe was almond milk.
