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Showing results for tags 'scones'.
Found 6 results
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1 cup rice flour ½ cup potato starch ¼ cup tapioca flour ¾ teaspoon xanthan gum ½ teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda ¼ cup cold butter (½ stick) 2 tablespoons shortening such as Crisco ¾ cup (or slightly more) buttermilk Sift the dry ingredients & mix them thoroughly. Cut in the butter & shortening. Mix in buttermilk as gently as possible. Dough should be moist & slightly sticky so add more if necessary, a little at a time. Roll out about ¾ inch thick between sheets of plastic wrap or waxed paper. Chill until solid enough to cut. Preheat oven to 425 degrees. Cut with a floured cutter. Brush tops with cream if desired for a golden color. Bake 12-15 minutes for small cutter, longer if larger cutters used. The biscuits should be very light brown on bottoms, light golden on top (if wash is used). Do not over bake or they will be dry. -
Celiac.com 04/10/2009 - I know there has been a lot of talk lately about whether Starbucks will begin adding gluten-free offerings to their now-forbidden gluten-filled glass cases. Time will tell if they do so, if they do it safely (those kinds of cases are a huge source of cross-contamination), and if they do 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 I dare say it's better than any they may devise! I made this recipe dairy-free, but you could use dairy yogurt and regular milk instead. I have also provided alternatives for those of you watching your sugar intake, so everyone may partake. Enjoy! Gluten-Free Maple-Oat Scones Ingredients: 1¼ cup certified gluten-free rolled oats (You may substitute an equal portion 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, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various media links on my website.) 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. Pour the oats into a blender or food processor and blend into a fine flour.(Or use equal amount Jules Gluten Free All Purpose Flour) In a large bowl whisk together the dry ingredients: oat flour, Jules Gluten Free All Purpose Flour, sugar, baking soda and baking powder. Cut in the 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 into the mixed dry ingredients, then add the yogurt and maple syrup. Stirwell to combine. Turn the dough onto a clean counter or pastry mat liberally dusted with my Jules Gluten Free All Purpose Flour. Coat your hands with the flour as well, then scoop the dough in a ball onto the mat. Pat the dough out into a flat disc, approximately 1 inch thick. Using a butter knife, cut the dough into three sections,then cut each section into smaller triangles. You should wind up with approximately 12 triangle-shaped scones. Make sure there is not too much extra flour on the tops of the scones before baking - brush off lightly, if necessary. Place each scone onto a parchment-lined cookie sheet and bake in the preheated oven for approximately 10 minutes, or until they spring back when lightly touched. Do not overcook! Remove the entire baking sheet to a cooling rack. After cooling for at least 5 minutes, stir together the glaze ingredients,adding the milk only one tablespoon at a time until it reaches a pourable, but not thin, glaze consistency. Slowly pour over the tops of each scone. Some of the glaze will pool around the scones onto the parchment paper, so leave the scones on the baking sheet for this glaze step unless you are serving immediately and want the glaze to pool on the serving plates. -
These Chewy Cherry Cocoa Scones will knock your socks off! They're gluten-free and dairy-free and vegan so they're sure to please everyone in your home. Enjoy! Gluten-Free and Vegan Makes 12 Ingredients: 1 ½ cups brown rice flour 1/3 cup tapioca flour 1 Tbsp. baking powder 1 Tbsp. cocoa powder ½ tsp. sea salt ½ cup Earth Balance vegan butter 1 tsp. maple syrup ½ cup almond milk 1 Tbsp. almond extract 1 large zucchini, finely chopped 2 Tbsp. ground chia seeds 1/4 cup gluten-free cereal, crushed 2 Tbsp. dried cherries, finely chopped Directions Preheat oven to 400 degrees F. Place the flours, baking powder, cocoa powder and sea salt into a medium mixing bowl; whisk to combine. Add in vegan butter; continue to mix. In a separate small bowl whisk together maple syrup, milk and almond extract. Add to dry ingredients; mix well with hands until mixture thickens. Add zucchini, chia seeds, crushed cereal and dried cherries; continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Bake for 15-20 minutes or until golden brown. Remove from oven; set aside to cool before serving. Enjoy. -
Lemon Ricotta Scones (gluten free, sugar free, grain free, dairy free, Keto) 2 1/2 cups (280g) Almond flour 1/3 cup Swerve Granular Sweetener 1 tbsp baking Powder 1/2 tsp salt Zest of one lemon 2 large eggs 1/2 cup Kite Hill Ricotta 1/2 Tsp lemon extract Lemon Glaze 1/4 cup Swerve Confectioners 1 tbsp Lemon Extract Amusingly leaving out binders on this makes them a bit crumbly and is the perfect texture for scones and a great gluten free treat. 1. Preheat oven to 325F and line a baking sheet with parchment paper 2. In a large bowl whisk together almond meal, sweetener, baking powder, salt, use a sift to sift out into the bowl again and whisk in zest 3. In a separate bowl mix the eggs, ricotta, and lemon extract. 4. Combine the ricotta mix into the flour mix and stir until dough is well combined. 5. Divide the dough in half. and pat into two 6" diameter circles on the parchment paper lined sheet. 6. Cut each into 6 wedges with a dough knife or butter knife using a spatula you can spread them out on the pan a few inches apart 7. Bake around 25mins until golden brown and firm 8. Let cool and whisk the powdered sweetener and lemon juice and drizzle over the cooled scones. http://thrv.me/gf25 For 25% off your first order. https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bobs-red-mill-almond-flour
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Scones (Gluten-Free)
Scott Adams posted an article in Biscuits, Buns, Rolls, Scones & Waffles (Gluten-Free Recipes)
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). -
This recipe comes to us from Sheryl Sawyer. Preparation time: 15 minutes cooking time: 15 minutes makes: 8 large or 12 medium scones 2 cups Bette Hagmans Four Flour Mix (*see below) 2 teaspoon gluten-free baking powder ¼ cup white sugar 1 teaspoon xanthan gum 1 teaspoon salt 1 ½ teaspoon Kingsmill Egg Replacer 1/3 cup margarine, (chilled) ½ cup plus 3 tablespoons Westbrae All-Natural Vanilla Flavored Rice Beverage ¾ cup raisins or currants, (optional) Blend all dry ingredients together. Cut margarine into flour mixture until no large lumps remain, (or until the mixture has the texture of a coarse cornmeal). Make a well in the dry ingredients and add the rice beverage. Mix until blended. If using raisins or currants, blend them in now. This dough will be a little stiff. With two spatulas, (you might find it easier to coat them with vegetable oil so they dont stick), make 2 diameter piles on a well-greased cookie sheet, (or a really good nonstick one). Make sure theyre at least two inches apart, because they spread out while baking, like so much gluten-free stuff tends to do! Bake at 400 degrees for 15 minutes or until slightly browned. Eat hot with your favorite tea! * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread) Garfava Bean Flour 2/3 part Sorghum Flour 1/3 part Cornstarch 1 part Tapioca Flour 1 part For those challenged by kitchen mathematics, (Im one of you!), here is the breakdown. To make 3 cups Four Flour Mix: 2/3 cup Garfava Bean Flour 1/3 cup Sorghum Flour 1 cup Cornstarch 1 cup Tapioca Flour I find this mix to be a good substitute for all-purpose flour - with the addition of one teaspoon of xanthan gum to help bind the ingredients.
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