Saturday, November 5, 2011

Good Morning Scones


Scones were a big breakfast hit with my family when we were on the wheat train. Now that we're a gluten free family, I'm happy to have perfected a warm and flaky basic scone recipe that is just perhaps more tasty than the ones we loved before.

From the pantry:
1 cup buckwheat flour
1/2 cup tapioca flour
1/2 cup brown rice flour
1 tsp guar gum or xanthan gum
1 tbsp baking powder
1 tsp salt

From the fridge:
5 tbsp cold butter
1 cup dairy (milk, cream, half & half)

Add ins:
white chocolate chips, mini chocolate chips and zest of a lemon
white chocolate chips, dried cranberries and orange zest
dried blueberries, 1 tsp cinnamon, white chocolate chips

In a large bowl add in the dry ingredients and cut in the butter until it is the size of large peas. Stir in the dairy and add-ins of your choice.

Use your hands to shape the dough into palm sized balls and place on an ungreased baking sheet or shape entire dough into a round, flat circle on your baking sheet.

Bake at 425 for 10-15 minutes until golden brown. If you made one large round, slice into servings. Serve warm and buttery or with a homemade jam.


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