perfect scone is a balance of opposites not too light
and not too dense - sweet but not too sweet. Scones create
a difficult challenge in the gluten-free world. It is quite
easy to create a scone that causes you to involuntarily choke
by accidentally inhaling the dryness of the scone. Alternatively
if you overcompensate for this dryness you may easily end
up with a gooey, sticky, very un-sconelike" mess.
Throughout the years we have experimented with many recipes
and believe we have finally mastered gluten-free scones
creating the perfectly balanced delicious scone.
|Techniques & Tips You Will
Learn in this Class
Choosing the right GF flour
Basic scone recipe
The secret to perfect scones
Choosing the Right GF Flour
Several years ago, our pantry and freezer
were full of assorted gf flours and binders rice (brown
& white) flour, rice bran, potato flour, tapioca flour/starch,
xanthan gum and guar gum, just to name a few! We spent a lot
of time trying to achieve the right combination of flours
to create a great substitution for regular "all-purpose"
flour. I must confess, our results were less than desirable.
One day we decided to try the flour used in The Gluten Free
Pantrys Country French Bread mix. The results were perfect!
Immediately we abandoned our efforts to play food chemist
and filled our canisters with the Gluten-Free Pantrys
Country French Bread mix flour. Many people have said that
they would prefer to mix their own because it is too expensive
to buy a mix. I believe the opposite to be true. Instead of
buying 4 bags of various flours and binders, I only have to
buy one and it even comes in a 5 lb. bag. This flour works
great for nearly all baked goods as well as for general cooking
use (thickening gravies, sauces, breading and more).
Basic Scone Recipe
Makes 4 scones
- 1 cup gf flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, chilled
and cut into cubes
- 1/4 plus 2 Tablespoons crème fraiche
- 2 whole eggs, lightly beaten
- 1 teaspoon granulated sugar (for finishing)
the oven rack in the lower third of the oven. Preheat the
oven to 400°F. Line a baking sheet with parchment paper
or a non-stick baking mat. In a large bowl combine the gf
flour, sugar, baking powder and salt. Using a pastry blender
or two knives, cut in the butter until the largest pieces
of butter are the size of peas.
a small bowl combine the crème fraiche and eggs. Add
the wet ingredients all at once to the dry ingredients. Stir
with a fork until just combined dont overmix.
The dough will be very sticky and wet. With a large spoon,
drop a fistful size of dough onto the prepared baking sheet.
Sprinkle with sugar. Bake until the scones are deep golden
and a toothpick inserted into the center comes out clean,
about 18-22 minutes. Slide the parchment or non-stick baking
mat onto a cooling rack and let the scones cool for 10-15
minutes before serving.
The Secret to Perfect Scones
secret to making a perfect scone is actually so simple
less work creates a better scone. The trick is to mix the
dough as little as possible and yet thoroughly combine the
wet and dry ingredients.
The possibilities for adding variety to
your scones is endless, whether sweet or savory. We have had
the best success with limiting our additions to no more than
two. If you are adding things like nuts, chocolate, dried
fruit, cheese or herbs add them to the dry ingredients to
ensure even distribution. If you are adding fresh fruit or
berries add them to the dough at the very end. Here are some
great ideas of things to add to your next batch of delicious
- Dried Fruit currants, raisins,
peaches, apples, pears, dried cranberries, etc.
- Dried herbs rosemary, thyme,
- Berries blackberries, raspberries,
sliced strawberries, etc.
- Ground spices ginger, cinnamon,
- Crystallized ginger
- Purees pumpkin, applesauce
or other fruit purees
- Pesto basil or sun-dried tomato