Gluten Free Cranberry Scones |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 10 |
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This recipe was created by Beth Hillson, Living Without food editor. and these scones are These scones are light and flaky ... I can't wait to try these... need to go to the store.... Ingredients:
1 1/4 cups white sorghum flour |
1 1/4 cups white rice flour |
1/4cup tapioca starch |
2 teaspoons xanthan gum |
4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
6 tablespoons cold butter cut into small pieces |
3/4 cup buttermilk or soy yogurt (flavor of choice) |
1/3 cup packed brown sugar |
1 egg, lightly beaten |
3/4 cup dried cranberries |
1 tablespoon grated fresh orange peel or lemon peel |
extra rice flour for dusting |
1 egg, lightly beaten, optional |
Directions:
1. Preheat oven to 425 degrees.
2. In a large mixing bowl, combine flours, tapioca starch, xanthan gum, baking powder, baking soda and salt. Mix well. Cut butter into dry ingredients until mixture resembles coarse meal.
3. In a separate bowl, combine buttermilk, brown sugar, one egg or flax gel, cranberries and orange peel. Make a well in the center of dry ingredients and add the wet mixture. Blend well until dough begins to clump into a ball. Do not over-mix.
4. Line a baking sheet with parchment paper. Sprinkle 1 tablespoon rice flour onto parchment and turn dough onto paper. Turn dough a couple times, pressing and kneading it together. Press into an 8- or 9-inch circle and cut into about 10 wedges. Brush top with beaten egg, if desired. Use a spatula to slightly separate wedges.
5. Bake 14 to 18 minutes. Remove and place pan on a wire rack to cool at least 10 minutes. Scones can be served warm or at room temperature. For best results, don’t serve directly from the oven.
6. ........................................................................................................................
7. **TIP: To replace one egg, combine 1 tablespoon flax meal with 3 tablespoons warm water and proceed with recipe.
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