Welcome back to Gluten-Free Bread Baking week! This is our 3rd of 5 gluten-free recipes for a variety of breads. October is Celiac Awareness Month, so I’m doing my part to make you aware, and sharing a few great recipes with fellow celiacs. Today I’ve actually got 2 recipes to share with you, but both are for scones. Perfect for breakfast, brunch, or, if you’re fortunate enough to have the time, afternoon tea!
These scones can be made with raisins, that is what the recipe called for. However, since I can’t just follow a recipe as it is, I made mine using dried cranberries & orange zest. They were really good! Will definitely make these again.
- 1 1/4 cups rice flour (I used brown rice)
- 3 1/2 Tbsp tapioca flour
- 2 tsp baking powder
- 4 tsp xanthan gum
- 1tsp salt
- 4 Tbsp sugar
- 1/2 cup unsalted butter
- 1/2 cup sultan raisin (optional, I did dried cranberries & the zest of one orange instead)
- 2 eggs
- 1/2 cup plain yogurt OR sour cream
- 1 egg, beaten, for egg wash
- Preheat the oven to 475 degrees F.
- Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultans (or canberries & zest) and gently mix together.
- Lightly whisk the eggs and plain yogurt together.
- Make a well in the center of the dry ingredients and add the egg and yogurt mixture. Mix to soft dough, adding a little more yogurt if necessary.
- Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 1-inch thick and cut out rounds using a 2 1/4″ cutter (or use a pie cutter & cut into 8 wedges). Place on a rice-floured baking sheet and brush with a little egg wash.
- Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
- Serve split in half with butter and jam.
This second recipe comes from a fellow gluten-free blogger. She is a new reader over here at The Baking Beauties, and I really appreciate her feedback here, as well as her blog. If you have some time, please check out her blog at Artsy-Foodie. Thank you, Alexa, for the wonderful GF recipes! I couldn’t stop eating these scones, they have a wonderful texture.
Gluten-Free Pumpkin Chocolate Scones
- 1 cup brown rice flour
- 1 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 Tbsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 cup pumpkin puree
- 1 large egg, beaten
- 1/4 cup plus 2 Tbsp milk
- 1/4 cup canola oil
- 2 Tbsp unsalted butter, diced
- 1/4 cup pecan pieces
- 1/4 cup chocolate chips
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
- Mix all the dry ingredients in a large bowl.
- Mix all the wet ingredients in a small bowl.
- Pour oil into the flour mixture, then butter. Combine with your fingers until nice and crumbly. Make a well in the middle.
- Pour the liquid mixture into the well and work in by mixing with a spoon until just combined. Add pecan pieces and chocolate chips and mix in.
- Using 1/4 cup measuring cup (or large cookie scoop), drop batter onto the prepared cookie sheet. Bake in the oven for 25-30 minutes or until golden. Transfer to a wire rack to cool for 10 minutes before eating (if you can wait that long).
You might be a celiac if…
…your family thinks you’re crazy for not tasting their new chocolate chip cookie recipe, because surely a little nibble couldn’t hurt right?
…you can spell transglutaminase and dermatitis herpetiformis.
…you show up at the annual church pancake breakfast with a mask and lettuce roll-ups
…having solid poop is the highlight of your day.
…you have actually doodled a new cartoon dog on your notes named “Sprue”
…you have actually considered using a gluten-free bagel for a hockey puck