Scones were on the Sunday New York Times “Meh” List in August: don’t believe it! I’ve been collecting and perfecting scone recipes since 1978 – think they’re wonderful for breakfast, “elevenses”, afternoon tea, or peach shortcake biscuits. One of my favorite recipes is for a savory scone with bacon, cheddar cheese, and chives….
I’ve posted a couple of scone recipes, this one originally in… October? Wanted to remind you on St. Patrick’s Day scones can be on the GF menu! They are the perfect vehicle for jam and clotted cream or butter. Kate’s in Maine makes wonderful butter. We live in Maine, home to STONEWALL KITCHEN. STONEWALL makes an excellent Blueberry Orange Marmalade, but one of our favorite jam companies is Scandinavian Delights – Blueberry, Raspberry, Mixed Berry, in that order. The following recipe is the easiest, most consistent of my collection. (I’m told by a young assistant that clicks on links we provided went up when we started printing entire url addresses in the body of the text instead of using the “highlight” shortcut. Click the highlighted words above to access these three sites if you are so inclined.) Also, scroll back in our archives to see photos of our kitchen scone production.
Oven: 425 F “Bake”, large cookie sheet, ungreased or covered with parchment paper.
12 oz. (about 2 cups) GF Flour Mix
2 oz. (about ½ cup) almond flour (remember, you can grind your own in a coffee mill.)
4 oz. sugar
1 Tablespoon baking powder (make certain it’s fresh, not past it’s expiration date.)
¼ Teaspoon xantham gum (optional)
¼ Teaspoon sea salt
1½ cup dried fruit (apricots, currants, prunes, golden raisins, figs, cranberries… alone or in combination.)
Zest of one orange (about 1 tablespoon, packed.)
1 large egg
1 ¼ cup heavy cream (approximately)
1 Tablespoon sugar
1 Teaspoon ground cinnamon
- Mix the flours, sugar, baking powder, xantham gum, and salt in a medium large bowl.
- Grate in the orange zest; whisk to coat.
- Add the dried fruit; stir to coat.
- Crack the egg into a 16 oz. glass measuring cup.
- Add the heavy cream to the egg to equal 1¼ cup; whisk to combine.
- In a small bowl combine the 1 Tablespoon sugar and 1 teaspoon cinnamon.
- Stir the egg/cream mixture into the dry ingredients. Mix until just combined.
- Turn out the dough onto a lightly (GF!) floured surface.
- Gently knead into a ball – divide the ball in half.
- Gently form each portion into a 1½ inch thick disk.
- Pat each disk with the cream remaining in the measuring cup and sprinkle liberally with cinnamon sugar.
- Cut each disk into 8 wedges, place wedges on the prepared baking sheet.
- Bake on a rack in the center of the oven for 12-14 minutes or until lightly browned and slightly firm to the touch.
Add ½ cup pistachio nuts for St. Patrick’s Day scones!