I adapted this recipe that I found on the Four Chickens Blog. I had been searching for something to bake today and went back to her blog to see if I could find a recipe to use with her Gluten Free Flour Mix (see recipe below) and sure enough I found one.
I took her basic recipe and added a few things to it: some dried cranberries, chopped pecans and lemon zest.
Cranberry Nut Scones
3 C. gluten-free flour mix (see below)
1/3 C. sugar
3 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp salt
1/2 C. chopped pecans
The zest of two small lemons or one large lemon
1/4 C. (or 1/2 C.) dried cranberries
6 oz cold butter (or dairy-free butter substitute–I used Earth Balance)
1 C. milk (or gluten-free soy milk) mixed with 4 T. vinegar–I used apple cider vinegar
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known at Mochiko)
2 scant tsp. xanthan gum
Preheat oven to 425 degrees. Line baking sheet with a Silpat sheet.
In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt.
Add the cold butter pieces and using your fingers, (a pastry blender, or two knives), work the butter into the flour until the mixture resembles coarse corn meal. Don’t worry about the larger nubs of butter–these add to the scones’ flakiness. Add in the cranberries, pecans and lemon zest. Mix well.
Slowly pour in the milk mixture–do this carefully, because you might not need it all. I used about 7/8s of the milk. The dough should be just barely wet. Use your hands to carefully mix in the last bits of flour. The dough should be extremely light and fluffy. Handle carefully.
Turn out only a floured board. I use tapioca flour to lightly flour a large cutting board and lightly press out the ball of dough until it is about 1/2 in thickness (you can also follow the original recipe and use a rolling pin and cut the scones according to Jeanne’s instructions). Cut in half and depending on how many scones you want to make cut each half in third or quarters. Place the scones on the baking sheet lined with the Silpat sheet. Lightly sprinkle each scone with sugar (if you have raw sugar use that, if not, regular white sugar will work just fine)
Bake the scones for 17-20 minutes. They are done when they are lightly golden on the top. Cool briefly (or as long as you can stand it before devouring them).
Thanks Jeanne for another awesome recipe!