Tuesday, April 30, 2013

Gluten-Free Ginger Scones

I've always loved scones. They remind me of my mom and growing up. She always would love to make every meal or snack time an occasion. So when she'd make scones, she'd have some tea made as well as all the toppings for the scones: clotted cream, butter, jam and lemon curd. 

Scones are perfect for a nice snack in the middle of the day or in the morning for a light breakfast. These scones are a wonderful gluten-free version of what I remember from my past. These are so fluffy and, of course, I've added some sweet zesty flavor from ginger. They taste so great and they are great for anyone to eat. So make up a batch today and dig out your favorite tea for your own personal tea time or to enjoy with friends.



2 cups all purpose gluten free flour (I used Bob’s Red Mill)
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoons xanthan gum
1 teaspoon salt
½ cup (1 stick) chilled butter
2 large eggs
 ½ cup whole milk
 ¾ cup chopped crystallized ginger
(Optional: 2-3 tablespoons sparkling sugar)


Preheat the oven to 400°F. Ready a sheet pan with a silpat baking mat (or line with parchment).

Mix together the flour, sugar, baking powder, xanthan gum and salt.

Cut up the butter into small pieces.

Work in the cold butter until the flour mixture is crumbly with some small butter bits remaining.

Gently stir in the chopped crystallized ginger.

Whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky.

Place dough on a gluten-free  floured surface. Pat out to about a1 inch thick rectangle.  Using a knife cut down the middle length-wise. Then cut little triangles out of each half and place onto the prepared pan. You can also use a biscuit cutter to cut into circles if you desire.

Lightly brush milk on top of the scones and sprinkle with sparkling sugar (optional)

Place baking sheet, uncovered, in the freezer for 15 minutes.

Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving. Serve with butter and homemade jam. ENJOY!

So, when do you think is the best time for scones?

No comments:

Post a Comment