I don’t know about you, but I am a little wary of the mass-market Gluten-Free flours. One has to really scour the ingredient list and proportions to see what you’re really subbing in for what you’re subbing out.
Earlier this week I had a brief conversation with my sister-in-law about Gluten Free Flours. She asked about Cup4Cup and we chatted briefly about King Arthur. She wanted to make Mark Bittman’s Scones.
I suggested she read all the ingredients on those packages and see if they suited her. Then, I got to thinking about the great success I’d had with Ellie Krieger’s Gluten-Free Buttermilk Pancake recipe. Honestly, they’re very good. I shot off a quick email to Ellie asking if she had her own recipe for homemade gluten free flour. Since I haven’t heard from her yet, I decided to try my own.
Hmmm, could I translate the success from the pancake batter to a scone dough? We shall see…….
My preference is to know exactly what I am putting into my scones.
Cranberry-Orange Gluten-Free Scones – adapted from Ellie Krieger’s Gluten-free Buttermilk Pancakes
2 3/4 cups Brown Rice Flour
1 cup Almond Flour
1/2 tsp salt
1 tblsp baking powder
2 tblsp corn starch
2 eggs, room temp
1/2 cup buttermilk
2 tblsp honey
1/2 tsp almond extract
6 tblsp unsalted butter, cold, cut into cubes
zest of one navel orange
3/4 cups dried cranberries
egg wash
muscavado sugar for sprinkling
Preheat oven to 425F.
In bowl of food processor, whir together the brown rice flour, the almond flour, the baking powder, salt, corn starch and the orange zest. Add the cubed butter and pulse until blended through and the butter pieces resemble small peas. Remove ingredients to a low, wide bowl. Make a well in the center.
In a measuring cup, whisk together the eggs, buttermilk, honey, and almond extract. Pour into center of the dry ingredients. Working with a dough scraper, slowly bring the dry ingredients into the wet. When just about combined, add the cranberries. Knead the dough together gingerly, now with your hands, and bring it together in a mass – do not over work the dough. Move the dough to a baking sheet lined with parchment paper. Press into an 8-9″ round and cut into 9 wedges or press out onto a piece of parchment paper and cut with a 3″round or heart cookie cutter. Brush with egg wash. Sprinkle with muscavado sugar.
Bake 20 minutes or until puffed, browned and firm in center.
Enjoy!
