Even though we don’t have any gluten issues, several family members do, so I’ve been experimenting with gluten-free ingredients.
This basic scone recipe can be jazzed up with several different additions.
2 cups gluten-free flour*
5 tablespoons Demerara sugar, divided
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold butter, cubed
Add in flavor ingredients of your choice**
1 cup sour cream (fat-free or reduced fat)
1 egg, separated
**Add in flavor ingredients (either singly or in combinations):
1/2 cup chopped rosemary leaves, dill, or chives
1/2 cup finely grated cheese; sharp cheddar, fontina, or other
1/2 cup fresh or frozen blueberries
2 ripe bananas, mashed
3 tbspns cinnamon
*I used Krusteaz Gluten-Free All Purpose Flour, found at Sam’s.
Preheat oven to 400 degrees F.
In the bowl of a stand mixer, combine on low speed the flour, 3 tbspn of the sugar, baking powder, baking soda, and salt. Add the cubed butter; mix at medium speed until a coarse meal forms. Add in the sour cream, egg yolk, and flavor ingredients, mixing until just blended.
Turn the dough out onto a lightly floured surface and knead the dough into a ball. Gently pat or roll the dough into a 3/4 inch thick square. With a square dough cutter, cut the dough into 8 squares. Cut each square diagonally, making 16 triangles.
Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of the scones with the lightly beaten egg white and sprinkle with 2 tbspn Demerara sugar. Bake in preheated oven 14-15 minutes until the bottoms of the scones are light brown.
Let cool, and store in an air-tight container.