I’m so glad there are so many wonderful gluten free scone recipes out there! Here is absolutely my favorite… For GF all purpose flour, mix the following ingredients: 2 cups tapioca starch flour, 5 cups white rice flour, 2 1/2 cups potato starch flour, 1/2 cup cornstarch, 4 tbsp xanthan gum.
Here is the recipe for the perfect tea scones:
- 1 3/4 cups Gluten-Free All-Purpose Flour
- 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 fruits or chocolate chips
- 2 large eggs
- 1/3 cup cold milk
- 1 teaspoon gluten-free vanilla extract
| 1) Preheat the oven to 400˚F. Grease a divided scone pan, or great (or line with parchment) a baking sheet. 2) Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg. |
| 3) Work in the cold butter till the mixture is crumbly. |
| 4) Stir in the dried fruits or chocolate chips. |
| 5) Whisk together the eggs, milk, and vanilla till frothy. |
| 6) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky. |
| 7) Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet. Let the scones rest for 15 minutes. |
| 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. Serves 8 scones. Enjoy! |
Do you find that GF baked goods lack the nutritional value of their wheat containing counterparts? I know scones aren't exactly healthfood, but the protein content of the GF flours seems so low! I mean, what does tapioca starch, potato starch and cornstarch really contribute to the body? I've been GF for almost a year now and I have tried to eat differently rather than just substitute. Like instead of a sandwich on GF bread, I chop up turkey and cheese and put it on a salad.
ReplyDeleteBut it is nice to have something freshly baked to indulge in now and again. :)
These do look wonderful, by the way!
ReplyDeleteIt's so good to see you on here, Ashleigh! I had no clue you were on GF diet... I'm checking out your blog too : )
ReplyDeleteI do have to agree on nutritional value (less protein), but I do believe that being on GF is a lot healthier choice for everyone... not just for those who have celiac disease. I try to add my own protein to it, but you are right... just by itself, it doesn't have much value, unfortunately. I'll try to be creative, so please feel free and let me know when you find more creative ways to be healthy!