Sunday, February 19, 2012

Sunday Morning Scones (Gluten-Free!)

I'm a coffee person. I make my own most days, but I like to stop by a local coffee place once in awhile too, and get a nice latté. As you know, those little coffee shops almost always have a tempting offering of pastries: donuts, croissants, cinnamon rolls, coffee cake, muffins, cookies, and my favorite  scones. Since going gluten-free, I suppose I've saved a few dollars and a few calories by passing on the morning pastry, but I do miss it and sometimes I feel so bummed and left out that I can't get a baked treat along with my kids or my friends on those occasions when we stop for coffee. There was a little place in town that carried gluten-free scones and other pastries that were pretty decent, but sadly, they went out of business. There's another place that has gluten-free donuts, but BLAH! They're no good!

I prefer not to make my own scones because you can't make just one (can you?). And when I have half a dozen or more in the house, I tend to eat them up far too quickly. Getting a single one at the coffee shop, not more than once a week, works out far better for me and my belly. But, I finally gave in recently and baked some for myself. This morning, I made another batch, with a few modifications, and the recipe is good enough to share.

If lemon poppy seed is not your thing, omit the last three ingredients below and leave them plain or add nuts, blueberries, chocolate chips... whatever you like.

Lemon Poppy Seed Scones (Gluten-Free)  PRINTABLE RECIPE

2 cups brown rice flour blend  PRINTABLE RECIPE
2 Tbsp sugar
1 Tbsp baking powder
3/4 tsp xanthan gum
1/2 tsp salt
5 Tbsp cold, unsalted butter - cut into tiny pieces
2 large eggs
1/2 cup whole milk (or, for richer scones, use cream)
2 tsp (approx) finely grated lemon zest
1 Tbsp lemon juice
2 tsp poppy seeds

1. Preheat oven to 425 -->° and line a baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, xanthan gum, and salt in a large bowl. Cut butter into flour mixture with a pastry blender. Set aside.

3. In a large mixing bowl, beat the eggs with an electric mixer until very light and foamy.

4. Add flour mixture, milk, lemon zest, juice, and poppy seeds to the eggs and mix on low for about a minute.

5. On a lightly floured surface, pat out the dough (a little flour on your hands will help as the dough can be sticky) into a one-inch thick round. Cut into eight triangles and place on the baking sheet.

6. Place the scones in the oven and immediately turn the temperature down to 375°. Bake for 25 minutes, until golden/lightly browned.

Serve warm. These scones are best if served right away. You can store them in an airtight container, but you'll notice that by the next day the texture just isn't the same. So plan a tea (or coffee) party with your scone-loving friends and eat them up before it's too late.

Now, if only there was a gluten-free recipe for my other favorite – the buttery, flaky, chocolate croissant. I have a feeling there's no gluten-free version of the croissant that would come close to the original, but if you think you can prove me wrong... please do!

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