Gluten-free Cranberry Scones
on November 22, 2011
- 1 1/4 cups white sorghum flour
- 1 1/4 cups white rice flour
- 1/4 cup tapioca starch
- 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)
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- 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.
Source: www.grouprecipes.com. Recommended by Maggie Biedelman.|
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