November 26, 2011

White Chocolate Almond Raspberry Scones

I make a lot of scones. They are so easy to throw together and the flavor combination options are endless. Scones are great treat to help introduce your kids to playing in the kitchen.


1 3/4 cups gluten free flour mix (I use Bette Hageman's)
1/4 cup sugar
1 1/2 tsp.cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1 tsp. xanthan gum
4 Tbsp cold butter or non-dairy substitute
1/3 cup frozen raspberries
1/3 cup sliced almonds
1/3 cup white chocolate chips or pieces
1 egg or substitute
1 1/2 tsp gluten-free almond extract
2/3 cup yogurt or 1/2 cup milk

Preheat oven to 375 degrees F. In a small bowl, beat egg with yogurt or milk and almond extract. Set aside Combine flour mix, sugar, cream of tartar, baking soda, salt and xanthan gum in an large bowl. Cut butter into small pieces and cut into flour mixture with a pastry cutter until the pieces are about the size of lentils. Add frozen raspberries, sliced almonds and white chocolate pieces to flour mixture and toss gently with a fork until combined. Add egg mixture and mix with a fork until dough is formed. The dough will be on the moist side but try not to over mix it. Scrape dough onto a floured surface (I use rice flour) and form into a disc about 8 inches across. Cut into 6 or 8 wedges. Transfer to an ungreased cookie sheet. Bake for 14 to 18 minutes or until golden around the edges and firm in the middle. Cool on a wire rack. Serve with butter.

Bette Hageman's Gluten Free Flour Mix

2 parts rice flour (sometimes I substitute sorghum, teff, millet or a combination of flours for the rice flour)
2/3 part potato starch (not potato flour)
1/3 part tapioca starch

Mix all ingredients well and sore in an air-tight container. I make this mix in a 3 gallon ice cream tub.

More to come, with love!

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