Cream Scones, Gluten-Free

by Jeanne on October 10, 2009

Hey folks! Girlfriend did not have school today, so that means no Coffee Cake Friday. Instead, I thought I’d share a fabulous recipe I have for cream scones.

These scones come with a story about community and Twitter. If you don’t already know about Twitter, it is an online social networking tool. But, really, it’s so much more than that. If you don’t know about Twitter, check out Michael Hyatt’s description of it. I think his is a great introduction to the fun and value of Twitter.

One day this summer, I, as @fourchickens (my Twitter name), was hanging out and chatting on Twitter. My friend Alice, who is @savorysweetlife, mentioned that she had posted a new cream scone recipe on her blog, Savory Sweet Life. Now, Alice is not only a wonderful person, she is a fabulous baker. I immediately checked out her recipe and thought it looked great–and came back to Twitter and told her that I was adapting it to be gluten-free as we spoke. She was enthusiastic. Then another friend, Nancy, who is @sensitivepantry, chimed in to say that she was working on a gluten-free, dairy-free, egg-free version for her blog, The Sensitive Pantry. Nancy is also a terrific baker and shares my desire to bring good food to our lives, regardless of the fact that we are dealing with food allergies and intolerances.

It was very fun, because we all could bake and chat with friends and other like-minded folks regarding something about which we care deeply–food. It was a wonderful and convivial day–at the end of which we each had a scone recipe that we loved and that worked for our needs. Perfect!

This recipe has become my new go-to scone recipe. The scones are different from those in my other recipe–because these have cream and eggs instead of buttermilk. They are delicious and incredibly easy to make. I love them because they always come out wonderfully light and fluffy. I’ve taken to adding lime zest to them–which adds a nice little kick. Play with flavorings, if you’d like, to come up with variations.

Cream Scones, Gluten-Free
-adapted from Savory Sweet Life, who adapted it from Cook’s Illustrated

Ingredients

2 cups (280 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tablespoons aluminum-free, double acting baking powder
1/4 cup plus 2 tablespoons granulated sugar, divided
2 tsp finely grated lime zest (optional)
1/2 tsp salt
1/4 cup (55 g; 1/2 stick) unsalted butter, cold and cut into pieces
3/4 cup (180 ml) heavy cream (if you use an alternative milk, the dough will be more batter-like.  If this is the case, do these as drop scones by dropping 1/4 cup amounts onto a lined baking sheet)
1 extra-large egg, slightly beaten
1 teaspoon vanilla extract
additional tapioca flour for shaping the scones (if you don’t use a Silpat mat)

Preheat oven to 400 degrees F/205 degrees C/Gas Mark 6.  Line a large baking sheet with parchment paper.

If you’re using lime zest, place sugar and lime zest in food processor and pulse several times to mix, then follow next step (skip this step if you don’t have a food processor–add the lime zest in following step).

Place flour, baking powder, salt, butter (and sugar if not using lime zest) in the bowl of a food processor and pulse several times until mixture resembles coarse meal.
If not using a food processor, cut all of these ingredients together in a bowl with a pastry cutter (or two knives).

Transfer mix to a large bowl. With a spoon, stir in heavy cream, egg, and vanilla until dough comes together.  Dough should be very stiff.  Finalize mixing dough with hands.

Divide dough into four softball-sized lumps

Shape first lump into a ball

And then shape the ball into a rounded disk that is approximately 3/4″-1″ in height

With a sharp knife, cut each disk into four triangles
Place each triangle on prepared baking sheet

Repeat process with each lump of dough. You should have enough for 4 disks, 16 scones.
Sprinkle each scone with a bit of of remaining 2 tablespoons of granulated sugar.

Bake for about 15 minutes–until bottoms of scones are golden brown.

Remove from baking sheet and cool on wire rack.

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