Sunday, June 23, 2013

Scones

I have always loved scones.  I fondly remember having tea and scones on all of my trips to England, and we served scones at our wedding.  This was all in my life PC (pre-Celiac).


They are actually very easy to make.  I like to make them on Sunday mornings before we go to the early service at church.  


Scones

Ingredients

2 C  (280 grams) of Williams Sonoma Cup 4 Cup Gluten Free Flour
2T sugar
1/2 tsp kosher salt
1T baking powder
6T cold unsalted butter
1/2 C low fat milk
2 eggs
Additional flour and sugar for sprinkling

Directions

Preheat oven to 425 degrees.  Grease a large baking sheet or line it with parchment paper.

Combine the dry ingredients in a large bowl.

Use a pastry blender or 2 sharp knives moving in opposite directions to cut the butter into the flour mixture until the butter is reduced to pea size pieces.

Mix the milk with one egg, then add them to your dry ingredients, stirring until just combined.

Knead lightly, then cut the dough in half.

Form each half into a ball, then place them one at a time onto a lightly floured piece of parchment paper.

Flatten each ball into a 1/2 inch thick circle with your hands, cut into 8 wedges, then place the pieces on the baking sheet.

Beat the 2nd egg and brush the top of each scone with it before sprinkling on a small amount of additional sugar.

Bake for 10-12 minutes until lightly browned.



Makes 16 scones.

Topping ideas

Raspberry Butter

Mix 1/2 C raspberry jam with 8 T softened salted butter

Honey Butter

Mix 8 T softened salted butter with 1 or 2 T honey


The second time I made these scones, my daughters requested that I add chocolate chips.  To one of the dough balls, I added 2 T of semi-sweet mini chocolate chips.  I tossed them in a little bit of flour before kneading them into the dough. 


My daughters can be fussy breakfast eaters.  It's amazing how a little bit of chocolate gets them excited for breakfast.  


My daughters enjoyed the chocolate chip scones with raspberry butter, but my husband and I prefer them with honey butter.  


I always use my kitchen scale to weigh the flour.  

This recipe has been adapted from a recipe for scones from the Cafe at the Frick in Pittsburgh, one of my favorite places to eat scones PC (pre-Celiac).  They have since changed their chef and their scones recipe.

Update -- Since I wrote this blog post, I have started using a different scones recipe.  You can view it here



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