I have been doing this blog for a couple of years now. It has been a challenge to get out a post or two every month and then the moving thing really put things on hold. It seems that I did better at keeping current when I was working. Sounds funny I know but it is amazing how full a person’s life can be at retirement.
A couple of weeks ago I had the privilege of attending a baking demo by King Arthur Flour. While the demonstration was using their glutenous products the techniques taught also work with gluten free products. If you want a good gluten free baked good you must start with good quality gluten free ingredients. Over the last couple of years I have come to respect and appreciate the high standards of King Arthur Flour. Since I am using their products and for the most part their recipes I have decided to dedicate the next several months to blogging about the recipes and ingredients I find there.
This morning I tried the Gluten Free Scones recipe. As was anticipated the scones were wonderfully flaky and lived up to the high standards the company has set. Specialty items you might need:
Quality scone pan. My photo shows my trusty divided scone pan by Lodge. It has years of use not just in making scones but in making delicious cornbread
Perfect Pie Blender not just any but the one from the King Arthur Flour website. I have tried other pastry blenders but this one does the job right.
Bowl and Dough Scraper
Hot pad for setting the hot pan on after your wonderful scones are cooked through.
Naturally you will also need assorted measuring cups, spoons and bowls. I would also recommend a digital scale for measuring flour. Let’s face it, if you have done any gluten free baking you might already be aware that they can measure much differently from glutenous flours.
and of course a recipe.
Gluten Free Scones
by King Arthur Flour
and adapted by PaulaG
1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon nutmeg, optional
1/2 cup (1 stick) cold butter
3/4 cup diced dried apricots, raisins, or cherries
2 large eggs
1/3 cup cold milk
1 teaspoon gluten-free vanilla extract
1. Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg. The flour was the Brown Rice Flour Blend recipe that is referenced using 2 cups along with 2 tablespoons of buckwheat flour made a perfect dough. In place of the nutmeg I used Baking Spice Blend which is Recipe #145505 on Food.com.
2. Work in the cold butter till the mixture is crumbly. I cut the butter into small cubes. Worked in half the butter and then added the remainder and continued to work until crumbly. Cold butter is essential to achieve flaky scones.
3. Stir in the dried fruit of choice. This morning I had some dried blueberries and used those in the recipe. Wonderful!
4. Whisk together the eggs, milk, and vanilla till frothy. My milk of choice is almond milk.
5. Add to the dry ingredients and using the Dough and Bowl Scraper blend the ingredients until well blended. The dough should be cohesive and very sticky.
6. Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet. Hint: If you spray the measuring cup with non-stick cooking spray it is very easy to scoop into the pan. Let the scones rest for 15 minutes. Mine rested in the refrigerator to keep the butter cold.
7. Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
8. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.
Yield: 8 scones.
After the 5 minute standing time the scones lifted out of the pan with the aid of my brownie spatula and we enjoyed a delicious scone with homemade apple butter.