I recently bought a gluten-free scone mix and was so excited to be able to eat one of my favorite pastries again. The mix I love is from King Arthur Flour which is located in Vermont, near my dad’s house in New Hampshire. Since I can’t always get up there to buy more, I thought I’d try creating my own gluten free scones without a mix. I made these over the weekend for Anel and my sister and they were a big hit. The consistency isn’t perfect, but it’s pretty damn close for gluten free. And the flavor is spot on.
You could mix in any fruit and nut combo that you want, but we went for strawberry chocolate chip. I think they’d also be great as blueberry lemon or with dried apricots and slivered almonds. I started with this recipe and riffed a little to create the one below. I suggest serving them warm with butter or this amazing Paleo lemon curd pictured in these photos. You won’t be disappointed!
While we’re at it, here is an update on my gluten-free lifestyle: As you know, my pregnancy heartburn is much better when I eat gluten-free (read more about that here), but I’m also pregnant and therefor want all of the carbs gluten or not. It’s been an internal battle for me, but my current philosophy is to try to stay away from gluten as much as possible, but if I want to eat it and it’s made from good quality grains, I go for it… and then have a Tums.
Makes 8-9 servings
1 3/4 cups gluten free multi-purpose flour
1/4 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum (I find this to help the texture but it’s optional)
1/2 teaspoon salt
1/2 cup (8 tablespoons) cold butter or ghee
3/4 cup diced fruit/nuts/chocolate/whatever you prefer
2 large eggs
1/3 cup cold milk (I used cashew milk but you can use whatever you prefer)
1 teaspoon vanilla extract
Preheat the oven to 400 degrees
Line a baking sheet with parchment paper and set aside.
Whisk together flour, sugar, baking powder, xanthan gum, and salt.
Work in the cold butter till the mixture is crumbly. I used my hands for this and it only took a few minutes.
Stir in the fruit/nuts/chocolate.
In a separate bowl, whisk the eggs, milk, and vanilla till frothy.
Add to the dry ingredients, stirring until well blended.
The dough should be cohesive and very sticky. If it’s not sticking, add more milk.
Drop dough onto baking sheet (about 1/4 cup per scone). Let the scones rest for 15 minutes.
Sprinkle the scones with sugar or cinnamon sugar, if you want.
Bake for 15 to 20 minutes, until golden brown on top.
Remove from the oven and let rest for 5 minutes before serving.
Enjoy with butter, jam, or Paleo lemon curd!