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Fair Scones

lonewolf

By lonewolf
in Gluten-Free Recipes & Cooking Tips

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lonewolf Collaborator
lonewolf
Posted

I'm feeling a little sorry for myself because I'm still recovering from surgery and can't make it to our local fair. I've only missed once in the past 20 years before this. Anyway, I was missing the fair and missing those really yummy fair scones and thought I'd try making them gluten-free. So I found a copy-cat recipe online and decided to modify it to gluten-free. It worked! My 2 gluten-free kids and I were in heaven. Even my kids' friends who were here liked them.

Here's the recipe:

Puyallup Fair (Fischer) Scones (modified recipe)

2 C gluten-free Flour (Br. Rice, Potato starch, Tapioca starch, xanthan gum)

2 tsp. Baking Powder

1 tsp. Egg Replacer

2 Tbs. Sugar

1/4 tsp. Salt (More if you use shortening with no salt.)

Sift above ingredients and add:

1/3 C Butter

Use pastry cutter to chop butter into fine pieces, should be well-mixed with flour.

Then add:

3/4 C Milk (Rice milk worked for me)

Stir together until it forms a ball in the bowl. Divide the dough in half. Form each half into a ball and flatten to 3/4 - 1" thick on a well floured board. Cut into 4 pie shaped pieces and gently place on cookie sheet sprayed with NS spray.

Bake at 450 degrees for 6 minutes then turn oven temp. down to 400 for 6 more minutes. They should be slightly browned on top.

Split in half and serve with butter and raspberry jam. Enjoy!

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AndreaB Contributor
AndreaB
Posted

These sound good! :)

Do you live in Washington?

DingoGirl Enthusiast
DingoGirl
Posted

these DO sound good!

Just wondering...instead of the egg replacer, should I just use one egg? Would like to make an attempt....have not baked ONE THING since going gluten-free in January.

eKatherine Apprentice
eKatherine
Posted
these DO sound good!

Just wondering...instead of the egg replacer, should I just use one egg? Would like to make an attempt....have not baked ONE THING since going gluten-free in January.

You will have to reduce the liquid added to make up for the difference. Try taking the rice milk down to 3/4 cup.

DingoGirl Enthusiast
DingoGirl
Posted
You will have to reduce the liquid added to make up for the difference. Try taking the rice milk down to 3/4 cup.

wait...it already says 3/4 cup..... :blink: do you mean half a cup? just clarifying as I HATE baking and am not so good at figuring it out, gluten-free or not!

eKatherine Apprentice
eKatherine
Posted
wait...it already says 3/4 cup..... :blink: do you mean half a cup? just clarifying as I HATE baking and am not so good at figuring it out, gluten-free or not!

Try taking it down by a quarter of a cup to 1/2 cup. I guess I wasn't reading straight.

mouse Enthusiast
mouse
Posted

What are the portions of each of the flours used? And how much xanthan gum. So far I only use mixes for my baking (except choc. chip cookies). So, I am also like Dingo Girl, I need explicit directions. And I would use an egg as I have no egg replacer.

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lonewolf Collaborator
lonewolf
Posted
  • Author
these DO sound good!

Just wondering...instead of the egg replacer, should I just use one egg? Would like to make an attempt....have not baked ONE THING since going gluten-free in January.

No! They don't call for eggs. I just put in the egg replacer to help with leavening and give the scones a light texture. I'm sure you could put in 3 tsp. of baking powder if you don't have the egg replacer.

These sound good! :)

Do you live in Washington?

Yes, I live in Federal Way. Twenty minutes from the Puyallup Fairgrounds.

What are the portions of each of the flours used? And how much xanthan gum. So far I only use mixes for my baking (except choc. chip cookies). So, I am also like Dingo Girl, I need explicit directions. And I would use an egg as I have no egg replacer.

I make a mix of 3 C Br. Rice flour, 1 C Potato starch, 1/2 C Tapioca starch and 2-1/2 tsp. Xanthan gum. I sift it together 3 times and then measure the flour from that. And again, the recipe doesn't call for egg - it would wreck it!

FrostyFriday Rookie
FrostyFriday
Posted
No! They don't call for eggs. I just put in the egg replacer to help with leavening and give the scones a light texture. I'm sure you could put in 3 tsp. of baking powder if you don't have the egg replacer.

Yes, I live in Federal Way. Twenty minutes from the Puyallup Fairgrounds.

I make a mix of 3 C Br. Rice flour, 1 C Potato starch, 1/2 C Tapioca starch and 2-1/2 tsp. Xanthan gum. I sift it together 3 times and then measure the flour from that. And again, the recipe doesn't call for egg - it would wreck it!

Can you use canola oil instead of the butter/shortening?

mouse Enthusiast
mouse
Posted

Thank you. I wrote everything down on the print out. I hope to try these this next week. They sound so yummy.

I am going to use Spectrum shortening in place of butter. I use the Spectrum in my choc. chip cookies. Hopefully these will turn out without the butter.

jerseyangel Proficient
jerseyangel
Posted
Thank you. I wrote everything down on the print out. I hope to try these this next week. They sound so yummy.

I am going to use Spectrum shortening in place of butter. I use the Spectrum in my choc. chip cookies. Hopefully these will turn out without the butter.

Armetta--they will be fine with the Spectrum, I'm sure. I substitute it for butter or margarine all the time. Never had a problem! :)

Generic Apprentice
Generic
Posted

I was just at the Puyallup fair yesterday! I have been gluten free for 18 years and have always missed the scones. Funny thing, my sister asked me to pick her up one and I said no, I wasn't going to stand in line for 30 minuters for something I couldn't eat! LOL Thanks a million!!!! Can't wait to give it a try.....

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