Jean from The Delightful Repast wrote this lovely post for delicious gluten free buttermilk scones! We just adore The Delightful Repast and think you will too- head over and check out her beautiful photographs and ‘delightful’ recipes.
I’m all about comfort food over at The Delightful Repast, and scones are one of my all-time favorite comfort foods. Most times I make them with Bob’s Red Mill organic unbleached flour. But then some of my friends went on gluten-free diets, so I developed a recipe for them using several Bob’s Red Mill products. I make them when I’m having a gluten-free guest for afternoon tea, and all the guests (not just the GF) rave about them.
Afternoon tea (often erroneously called “high tea”) is an important part of my life, but this month there’s just no time for it. That does not mean, however, that there’s no time for my everyday tea in the afternoon or for elevenses (British English for midmorning tea break), which I usually have around ten since I start my day so early. Those two events are a daily must for those of us who work at home and who have been drinking tea since birth.
For an afternoon tea, I serve clotted cream, lemon curd and either strawberry or raspberry jam with the scones. For everyday tea, though, I’ll save the calories and have them plain. But can you really call that currant-filled, orange-scented, buttery goodness plain?
Gluten-Free Buttermilk Scones
(Makes 16 scones)
- 1 1/3 packed cups organic brown rice flour
- 1/2 packed cup potato starch
- 3 tablespoons tapioca flour
- 1 1/8 teaspoon xanthan gum
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- Zest of one orange
- 1/2 cup dried black currants or other chopped dried fruit
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla
1. Preheat oven to 400 degrees. In medium bowl whisk together brown rice flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, baking soda and salt. Cut the butter into the flour mixture until it resembles coarse meal. Stir in orange zest and dried fruit to coat and separate. In small bowl, whisk together buttermilk, egg and vanilla; pour into dry mixture and gently mix until just combined. The gluten-free flour mixture requires a bit more liquid than the same amount of regular flour would.
*If you prefer to glaze the tops of your scones (I do not), beat the egg lightly and reserve one tablespoon to mix with a teaspoon of water to brush on tops only just before baking.
2. Line a large baking sheet with parchment and sprinkle lightly with brown rice flour in two 6-inch circles. Scrape the dough onto the floured parchment and gently pat the dough, dusting with brown rice flour as needed, into two 6-inch rounds. Cut each round into 8 wedges. Pull the wedges out and space them an inch or two apart. Bake for about 15 minutes or until golden brown.
Now put the kettle on, make a proper cup of tea and enjoy the delightful repast!
The Delightful Repast: where you’ll find recipes that warm the body and the soul, recipes of the sort to become a family tradition in your family as well as mine.