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Scones (Gluten-Free)

NOTE: This recipe is: Wheat free, Egg free, Milk free. These scones are only good for a couple of days and then turn magically into lumps. But are wonderful about 10 minutes out of the oven with a little butter or whatever your alternative is to butter!

2 cups flour (white corn flour with other gluten-free flour make a good blend)
2 teaspoon baking powder
½ teaspoon salt
2 Tbs. butter
¾ to 1 cup soy milk or water or orange juice or a blend of these

Blend together dry ingredients, cut in butter until resembles fine meal, pour in ¾ cup milk and blend, add more milk a bit at a time until forms a soft dough. Turn out on a floured board and knead for one minute. Pat into a circle on cookie sheet, cut into wedges and mark with a fork. Bake at 425F for 10-14 minutes (until brown). Alternatives: add a bit of honey or molasses to sweeten, raisins can be added (omit if allergic to mold) add ¼ cup grated old cheddar (optional).

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2 Responses:

 
ula
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Sep 2008 4:37:04 PM PST
I changed this recipe a little and it really turned out amazing. For the 2 cups of flour I mixed:
2/3 fava and garbanzo flour
2/3 brown rice flour
1/3 flax seed meal
1/3 tapioca flour
I also added 1/2 cup of frozen blueberries and 4 Tablespoons of Earth Balance (instead of 2). For the milk I used soy. Also, next time I will definitely use some sugar to make them sweet (the above way makes them savory so they're great with butter and jam).

 
JR Tomlin
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
10 Jun 2013 10:24:20 AM PST
This is--to be frank--really a terrible scone recipe. The proportions are totally wrong for scones. I also suggest avoiding (most) rice flours as they are a coarse grind that negatively impacts the quality of the baking. Fava and garbanzo flour has a strong flavor that tends to overpower your baking, however, IF you don't object to the flavor (I do) then it has a reasonably good texture. My own choice tends to be a sorghum flour, tapioca and cornstarch blend. Buying your flours in bulk and blending them yourself substantially reduces the cost of gluten-free baking.




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