gluten free buttermilk scones
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| Serves | 8 |
| Prep time | 15 minutes |
| Cook time | 12 minutes |
| Total time | 27 minutes |
| Allergy | Milk |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Bread, Dessert, Side Dish |
Ingredients
- 1 1/2 c. gluten free flour blend (I experimented using Namaste brand)
- 3 Tbs. sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbs. cold butter, chopped (can use nondairy butter)
- 1 tsp. grated orange zest
- 3/4 c. buttermilk (can alternately use 3/4 c. nondairy milk + 1 Tbs. vinegar)
- 1/2 c. raisins, craisins, dates or other dried fruit
Note
These are the scones that my mom used to make all the time when we were kids; I was experimenting with a new gluten free flour blend that I found at Costco, and I thought I'd try making them. This is the one I used and it turned out great: http://amzn.to/1kKXjPL (affiliate link)
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Directions
| 1. | Preheat oven to 425 degrees. In a large bowl, stir flour, sugar, baking powder, baking soda and salt together. | |
| 2. | Cut the butter into the flour mixture until it resembles coarse cornmeal; mix in orange zest and dried fruit of choice. | |
| 3. | Add the buttermilk all at once, stirring until completely incorporated. I use my hands at this point and pat the dough together to make sure it sticks together. If it is still grainy and doesn't stick together, add 1 Tbs. milk at a time until it does stick together. | |
| 4. | On a lightly floured surface (use the same gluten free flour blend you used earlier or a little tapioca starch), roll out dough so it is the size of a dinner plate, about 1/2" thick. Cut into 8 equal pieces. | |
| 5. | Place on a nonstick cookie sheet or in a scone pan (at this point I like to sprinkle a little cinnamon & sugar blend on the top), and bake for 10-12 minutes, or until the scones are starting to brown on the edges and are cooked all the way through. | |
| 6. | Remove from baking pan and serve warm! |
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I found your recipe because I was trying to find one for scones that used the Namaste Perfect Flour blend, but I’m sad to say, this only sort-of turned out for me :-\
They needed about 20 minutes in the oven, but even after that (longer would have probably burned them), the bottom side of the scones weren’t crispy/crunchy/flaky at all but were extremely oily.
Any idea what may have gone wrong?
Your oven may cook hotter than mine, so try reducing the oven temperature and increase the amount of cooking time. That should allow the scones to cook through without burning. As for the scones being oily, you’ve stumped me on that one as mine weren’t oily at all. Did you use a non dairy butter? If so, which one did you use? Maybe add a touch more gluten free flour or try another flour blend. My favorite gluten free blend is Cup4Cup and I keep it on hand for when I need to whip up a quick bread or dessert.
In the dietary description, it says vegan!!! Butter and milk are not part of a vegan diet!!!! Please amend appropriately!!!
I agree, butter and milk are not part of a vegan diet. However, if you read the recipe thoroughly, you will see that I include non-dairy substitutions to make the recipe vegan.
It may be due to the high humidity where I am today, but I needed to add almost another cup of GF flour to make the dough stick together. It’s in the oven now – it looked promising once I’d added the flour. Fingers crossed.
Oops, I’m sorry – that should have said “I needed to add almost another half-cup of flour”
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