Sunday morning. Time to bake something yummy. I’ve made this recipe a few times now, and think I’m ready to share my best version (adapted quite a bit from a Cooking Light recipe to make it work GF).
Before the recipe, though, a cute anecdote about these scones:
So Holt had a friend sleep over last night, and this morning, they were busy creating a “human board game” (?). I was slowly putting this recipe together, puttering around drinking my coffee, and the girls happened to pass through the kitchen as I was pulling the scones out of the oven. Here’s what I overheard:
Asha: “Holt! Your mom made heaven!”
Holt: “Yeah, she makes heaven a lot.”
Wait a minute, did I hear my pre teen right? Did she really say that? Victory!! I feel so loved. For a few minutes, at least, I’ll eat this comment right up. And record it here so I can look at it on days when I’m “the worst mom in the world”.
Here’s the recipe for a bit of heaven on a Sunday morning:
Gluten Free Scones:
preheat the oven to 400 degrees. I put the chopped nuts on a cookie sheet and put them in the oven to toast while the oven is heating up. usually only a few minutes, it just makes them more flavorful.
1 cup sorghum flour
1/2 cup tapioca flour
1/4 cup rice flour
1/2 cup rolled oats
1/4 cup packed brown sugar
2 teasp. baking powder
1/2 teasp baking soda
1/2 teasp. salt
1/2 teasp. xantham gum
1 teasp. cinnamon
6 T chilled butter, cut into small pieces
1 cup light sour cream or plain yogurt, or a mixture of the 2
1 teasp vanilla
1/3 cup toasted chopped nuts (I use almonds)
1/3 cup dried fruit ( I’ve used both dried cranberries and dried cherries)
grind oats in a food processor until fine. add all dry ingredients. pulse to combine. then, put in the cold chopped butter, and pulse until the butter is incorporated. then add the egg, vanilla, yogurt/sour cream. pulse again until just combined. add nuts and fruit, pulse again. don’t over mix. grease a cookie sheet (I use the paper the butter came in, but you could also use cooking spray). turn the dough out onto the sheet in a circle, pat out with rice floured hand to make a pretty circle, not too thick. score with a big knife into 8 wedges. bake for about 16 minutes, or until set and a bit browned. cool on a wire rack for a few minutes.
Now, to make it fancy, just mix a little powdered sugar and a tiny bit of milk, mix it up, and you have a little icing to drizzle over each wedge. The recipe is not too sweet, so this is a nice touch.
Voila! a heavenly scone….
Let me know if you try this and like it!