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! |
