Near five this evening as I contentedly sat working on this blog it dawned on me that it was the week I signed up to bring a snack to church and I still had no idea what I was going to make.
With baking to do I commenced to find something I could easily make that was also gluten free because these days it seems almost every family I know has at least one member on a gluten free diet. In our family Katie is the one who can’t eat gluten so we have taken up the challenge of gluten free baking.
At first this was quite a daunting task but as we have got more experience and learned the recipe for a good flour mix it slowly has gotten to the point where it is not that more difficult than any other baking we do.
Any way I decided to make scones since the snacks are served in the morning. Somethings I would add after tasting them are the zest and juice of a lemon. I also added 1/2 a cup sugar to the recipe to give them a slightly sweeter taste. Next time I would like to try substituting the milk for orange juice (or at least half of it). There are my suggestions for this recipe. Over all I was quite please with how simple and easy these scones were to make. Especially with how well the dough held up even though today was one of the hottest days we have had yet.
Bake: 400 degrees Fahrenheit for 12-15 minutes.
4 cups gluten free flour mix
4 teaspoons xanthum gum
1 tablespoon baking powder
a pinch of salt
1/2 cup sugar
1/2 cup butter from the refrigerator
1/2 cup milk
2 large eggs (or 2 farm fresh eggs)
About 1 cup berries of your choice (preferably frozen)
3 tablespoon melted butter
After you have preheated your oven cover a round cookie sheet with parchment paper making sure to trim any over hanging edges.
In a large bowl mix together all the dry ingredients (make sure to add your xanthum gum!) using a fork or whisk to thoroughly mix and aerate your mixture. Next cut your stick of butter up and add it to your flour. Cut in your butter until your mixture obtains a grainy consistency.
In a separate bowl mix together your eggs and milk. After making a well in your flour add in your milk and eggs mixture stirring it together. You will likely need to finish the mixing with your hands. If need be add a little more milk so that your dough is moist enough to be formed.
Once everything is combined add your berries gently incorporating them with your hands. (Because the berries are frozen it should help them keep their shape and also keep them from staining your scones with their juice.)
Place your dough on your baking sheet and shape it into a circle that is around one inch thick. Then with a large knife cut it into wedges like you would a pie. With a pastry brush coat your scones in a layer of melted butter and then sprinkle with sugar. Bake for 12-15 minutes or until golden and slightly firm in the center. Enjoy!