The art of the gluten-free pastry is a subtle one, with countless pitfalls that could scare off any amateur baker (like me). Most of the time, the risk of a flavorless, textureless mess is enough to deter me from even looking at a bag of gluten-free flour. But after craving scones for several weeks now, it was time to get out the mixing bowls and risk it.
Surprisingly, they were good. Maybe just as good as regular scones.
What you’ll need:
1 and ¾ cups Gluten-Free Multi-Purpose Flour
⅓ cup sugar
2 tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
½ cup (1 stick) cold butter
a heavy shake of cinnamon
2 large eggs
⅓ cup cold milk (I used 2%)
1 tsp. vanilla extract
a medium-sized mixing bowl
What to do:
1. Preheat the oven to 400°F. Grease a large baking sheet with butter.
2. Mix together flour, sugar, baking powder, xanthan gum and salt.
3. Take the butter in your hands and begin to break it into smaller pieces—it will soften more with the warmth of your hands—and combine it with the powder. Work the butter into the flour mix until the butter pieces are pea-sized.
4. Stir in eggs, milk, cinnamon and vanilla extract.
5. Pat the dough out on the greased pan in a 1”-thick sheet, place in the freezer for 15 minutes.
6. After the dough has been frozen slightly, bring out the dough and use a cookie cutter to cut out the scones, or cut the dough into medium-sized triangle pieces. The scones will expand a good bit.
7. Bake in the oven for 15-20 minutes, or until the dough is lightly browned and still slightly mushy to the touch. As it cools it will firm up.
8. Cool for 10 minutes before moving.