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Found 1 result

  1. Jules Shepard

    Maple-Oat Scones (Gluten-Free)

    I know there has been a lot of talk lately about whether Starbucks willbegin adding gluten-free offerings to their now-forbidden gluten-filledglass cases. Time will tell if they do so, if they do it safely (thosekinds of cases are a huge source of cross-contamination), and if theydo it tastily. But I'm not going to sit idly by and wait for Starbucksto see the light. I invented my own Starbucks-like maple scone, and Idare say it's better than any they may devise! I made thisrecipe dairy-free, but you could use dairy yogurt and regular milkinstead. I have also provided alternatives for those of you watchingyour sugar intake, so everyone may partake. Enjoy! Gluten-Free Maple-Oat Scones Ingredients: 1¼ cup certified gluten-free rolled oats (You may substitute an equalportion of Jules' Gluten Free All Purpose Flour in lieu of these oatsif you avoid oats in your diet) 2 cups Jules' Gluten Free All Purpose Flour* (+ additional to flour the rolling surface) ¼ cup granulated cane sugar (or Splenda) ½ teaspoon baking soda 2 teaspoons gluten-free baking powder ¼ cup Earth Balance Shortening or Buttery Sticks 1 cup vanilla (soy or dairy) yogurt 2 large eggs 2 Tablespoons pure maple syrup (or dark agave nectar) (*Note- This recipe calls for Jules Gluten Free All Purpose Flour which maybe made at home according to directions found in my books, NearlyNormal Cooking for Gluten-Free Eating and The First Year: CeliacDisease and Living Gluten-Free, as well as in various media links on mywebsite.) Glaze Ingredients (optional): 1 ½ cups confectioner's sugar 2 Tablespoons+ vanilla (soy or dairy) milk 2 Tablespoons pure maple syrup (or dark agave nectar) Directions: Preheat the oven to 400 F static or 375 F convection. Pourthe oats into a blender or food processor and blend into a fine flour.(Or use equal amount Jules Gluten Free All Purpose Flour) In alarge bowl whisk together the dry ingredients: oat flour, Jules GlutenFree All Purpose Flour, sugar, baking soda and baking powder. Cut inthe shortening using a pastry cutter, two knives or an electric mixer. Ina small bowl, stir the eggs together with a fork to mix. Pour eggs intothe mixed dry ingredients, then add the yogurt and maple syrup. Stirwell to combine. Turn the dough onto a clean counter or pastrymat liberally dusted with my Jules Gluten Free All Purpose Flour. Coatyour hands with the flour as well, then scoop the dough in a ball ontothe mat. Pat the dough out into a flat disc, approximately 1inch thick. Using a butter knife, cut the dough into three sections,then cut each section into smaller triangles. You should wind up withapproximately 12 triangle-shaped scones. Make sure there is not toomuch extra flour on the tops of the scones before baking - brush offlightly, if necessary. Place each scone onto a parchment-linedcookie sheet and bake in the preheated oven for approximately 10minutes, or until they spring back when lightly touched. Do not overcook! Remove the entire baking sheet to a cooling rack. Aftercooling for at least 5 minutes, stir together the glaze ingredients,adding the milk only one tablespoon at a time until it reaches apourable, but not thin, glaze consistency. Slowly pour over the tops ofeach scone. Some of the glaze will pool around the scones onto theparchment paper, so leave the scones on the baking sheet for this glazestep unless you are serving immediately and want the glaze to pool onthe serving plates.
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