Monday, April 28, 2008

Gluten Free Lemon Scones

I have been thinking about making a GF scone recipe and went looking on the internet to see what other people have done. I tried the one on Bob's Red Mill's website and got the best results. I have made 3 batches so far, changing the flours each time to see how they come out. For the first batch I used a sample I had of the Performance Blend by "Heartland's Finest". These scones came out soft and firm, almost like biscuits and were absolutely delicious. The Performance Blend flour is a blend of Tapioca Starch, White Rice Flour, Whole Navy Bean Flour, Sweet Rice Flour and Xanthan Gum. For the second batch I used the Flour Blend from Bob's Red Mill and wasnt happy with the flavor. I think it was the garbanzo bean flour that is part of their mix. The third batch was made with my own blend of flours that I had on hand. There was a metallic, tin-like flavor in the second and third batches which I am still trying to to figure out.

The lemon zest in these scones gives it a nice tangy flavor. They taste best fresh out of the oven with a little blueberry jam, but are still tasty a day or two later. My next experiment will be taking this recipe and adapting it to include fresh blueberries and perhaps apple juice instead of lemon.

2 ½ cups Performance Blend Flour
1 Tbsp baking powder
½ tsp xanthan gum
¼ cup honey
½ cup Earth Balance margarine, cold
2 eggs, organic
1 ½ tsp lemon peel, organic
1 T lemon juice, organic
1/3 cup almond milk

1 cup brown rice flour
½ cup sorghum flour
½ cup tapioca flour
½ cup millet flour
1 ½ tsp baking powder
2 tsp xanthan gum
½ cup Earth Balance margarine, cold
2 eggs, organic
¼ cup honey
1 Tbsp grated lemon peel, organic
1/3 cup lemon juice, organic

1. Preheat oven to 375 degrees, cover baking sheet with parchment paper.
In large mixing bowl combine flours, baking powder and xanthan gum. Cut in butter with a
dough cutter/blender until dough looks like pea sized balls.

3. In another bowl whip eggs and then blend in honey, lemon peel, lemon juice and almond milk. Pour mixture into the dry ingredients and stir to mix.

4. Knead dough with hands. Sprinkle with additional flour if dough is too wet to handle. Form dough into a round shape about 1”inch thick.

Cut into wedges and place on baking sheet. Brush each wedge with orange or lemon juice and sprinkle with turbinado sugar.

Bake for 20 minutes, turning halfway through baking time.

1 comment:

Denise said...

Hey Andrea, just wanted to say what a great job you are doing! the recipes all look so delicious, i will have to try the scone recipe, since I love to bake :)
hope to see you soon sometime denny