Gluten Free Cream Scones
- Prep time:
- 20
- Cook time:
- 15
- Serves:
- 6
425 grams (3 2/3 cup) gluten-free flour mix (see below)
50 grams (¼ cup) sugar
1 tablespoon baking powder
½ teaspoon salt
72 grams (5 tablespoons) unsalted butter, cut into small pieces
¾ cup currants, raisins, blueberries, chocolate chips, nuts or other mix-in
2 eggs
170 grams (¾ cup) heavy cream
Extra cream to brush across tops of scones
1 tablespoon plain or cinnamon sugar to sprinkle on scones
Gluten-free Flour Blend:
This makes enough for two batches of scones, plus a bit extra.
350 grams (12 ounces) superfine brown rice flour
350 grams (12 ounces) blanched almond flour
150 grams (5 ounces) potato starch
150 grams (5 ounces) tapioca flour
Mix the ingredients together in a stand mixer or whisk them together in a large bowl. Transfer the flour blend into a large glass jar or a plastic zip lock bag and store it in the fridge or freezer.
50 grams (¼ cup) sugar
1 tablespoon baking powder
½ teaspoon salt
72 grams (5 tablespoons) unsalted butter, cut into small pieces
¾ cup currants, raisins, blueberries, chocolate chips, nuts or other mix-in
2 eggs
170 grams (¾ cup) heavy cream
Extra cream to brush across tops of scones
1 tablespoon plain or cinnamon sugar to sprinkle on scones
Gluten-free Flour Blend:
This makes enough for two batches of scones, plus a bit extra.
350 grams (12 ounces) superfine brown rice flour
350 grams (12 ounces) blanched almond flour
150 grams (5 ounces) potato starch
150 grams (5 ounces) tapioca flour
Mix the ingredients together in a stand mixer or whisk them together in a large bowl. Transfer the flour blend into a large glass jar or a plastic zip lock bag and store it in the fridge or freezer.
Move the top oven rack to the middle and pre-heat the oven to 450°F (230°C). Cover a baking tray with foil or parchment paper. Combine the flour, sugar, baking powder and salt in a large bowl. If you plan to add frozen blueberries to the dough, reserve a ¼ cup of the flour mixture and toss the blueberries in it. Put the bowl with the blueberries into the freezer. Add the butter to the remaining flour and use a pastry blender to cut the butter into the flour until it resembles coarse-grained meal. Don't turn the dough into a paste: if you run your fingers through the flour you should feel small knobs of butter. If you are using a mix-in such as blueberries, currants or chocolate chips, stir it in so that it is evenly distributed in the flour. Put the bowl into the freezer for 5 minutes to harden the butter.
Put the cream and the eggs into a small bowl and mix until completely combined. Remove the flour bowl from the freezer and add the cream to it, stirring just until the mixture forms a dough. Dust a hard surface with sweet rice flour or a few tablespoons of the same flour mix that you used to make the dough. Dump the dough onto the work surface and divide it into three even pieces. It will be sticky, but don't add any more flour or the scone will be too heavy. Dust your hands with some flour and gently shape the pieces of dough into 5 inch circles about an inch thick.
Transfer the circles to the prepared cookie sheet. Use a metal pancake turner if the dough is sticking to the work surface. Brush a tablespoon or so of heavy cream over the top of each circle, then sprinkle each one with either sugar or cinnamon sugar, depending upon your preference. Wet a long, sharp knife and use it to cut each of the circles into four pieces. There will be 12 triangles total. Don't move them, as the final shape of the triangles will be nicer if they bake together. Put the cookie sheet into the oven and bake until the surface is golden brown, about 15 minutes. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the scones to a wire rack to finish cooling.
Put the cream and the eggs into a small bowl and mix until completely combined. Remove the flour bowl from the freezer and add the cream to it, stirring just until the mixture forms a dough. Dust a hard surface with sweet rice flour or a few tablespoons of the same flour mix that you used to make the dough. Dump the dough onto the work surface and divide it into three even pieces. It will be sticky, but don't add any more flour or the scone will be too heavy. Dust your hands with some flour and gently shape the pieces of dough into 5 inch circles about an inch thick.
Transfer the circles to the prepared cookie sheet. Use a metal pancake turner if the dough is sticking to the work surface. Brush a tablespoon or so of heavy cream over the top of each circle, then sprinkle each one with either sugar or cinnamon sugar, depending upon your preference. Wet a long, sharp knife and use it to cut each of the circles into four pieces. There will be 12 triangles total. Don't move them, as the final shape of the triangles will be nicer if they bake together. Put the cookie sheet into the oven and bake until the surface is golden brown, about 15 minutes. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the scones to a wire rack to finish cooling.
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