Saturday, April 30, 2011

Gluten Free Scones

Yesterday, before watching the Royal Wedding, I made scones.  Now, since I am Celiac, I needed them to be Gluten Free.  I had a recipe from a friend for regular scones, and I had made them substituting GF Bisquick.  They had turned out good, but kind of gritty.

I decided to add GF rolled oats for half the flour, mostly to raise the glycemic index; and I had much better scones.

I also had seen Susan Belsinger Wednesday and Thursday at the Epcot International Flower and Garden Festival.  That is why I decided to flavor the cream with a bay leaf.

 Here is my recipe for GF Cherry Scones.

The night before, gently warm 1/2 cup heavy whipping cream, being careful to not let it boil.  Add a fresh or dried bay leaf and refrigerate overnight.

When ready to bake preheat oven to 400'F
line a baking sheet with parchment paper, or if using oven stone heat that in oven while preheating.

1 Cup GF Bisquick
1 Cup GF Rolled Oats
1/3 Cup Brown Sugar Packed
1 Tablespoon Baking Powder
1 teaspoon Salt
1/2 Cup Butter (one stick)
1 Cup Dried Cherries
1/2 Cup Cream (from night before squeeze out Bayleaf)
1 large egg

Mix first five ingredients then rub or cut in butter until it looks like meal.

Add cherries and incorporate.

Lightly beat egg and cream together, and then add to the dry ingredients until everything is moistened and clumps together. (You might need some extra cream)

Take half the dough and flatten out onto the parchment paper into a circle.  Cut into 8 wedges and separate them out till them are at least 1-2 inches apart.

Refrigerate the remaining dough while the first batch is baking.  The dough is easier to handle cold, so it might be better to chill for a half hour before making the wedges.

Bake for 20 minutes or until scones are golden brown.