Again with the scones! Yep. These hearty rich breakfast treats are delicious warm from the oven or as a vehicle for clotted cream, artisan butter, special jams, jellies, and/or honey. Oat flour adds nice texture and flavor. Using it in tandem with a GF flour mix insures that the scones are well balanced. Not too heavy, not too short: just right!
Oats and oat flour were in the pantry before Gus was diagnosed with Celiac Disease. We eliminated them from his diet upon learning that oats processed in the U.S. couldn’t be certified gluten-free because crops were cross planted with wheat, rye, and barley and enough of the offending gluten molecule remained after processing. We eventually found a Canadian source. In the last 4-5 years gluten-free oats have become readily available. In early August the U.S. FDA set standards on labeling for gluten-free food products, making it easier for those with Celiac Disease and extreme gluten intolerance to evaluate the safety of the foods they’re purchasing.
Oat-flour Raisin Scones
1/2 cup (3 oz.) oat flour (remember, you can grind your own)
1/2 cup (3 oz.) gluten-free flour mix (yours, ours, or Trader Joe’s), plus more for kneading
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon xantham gum
1/4 teaspoon sea salt
2 tablespoons cold (can even be frozen) unsalted butter
3/4 cup golden raisins
2 teaspoons grated orange zest
1 egg yolk
scant 1/2 cup heavy cream
2 teaspoons cinnamon sugar (made from half ground cinnamon and half granulated sugar)
1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
2. Combine the dry ingredients (minus the cinnamon sugar) in a mixing bowl. Whisk to blend.
3. Grate the butter over the dry ingredients and combine with a fork or your fingers to the texture of oat flakes. Add the raisins and orange zest and toss to coat with the flour mixture.
4. Separate the yolk into a 1 cup glass measure. Add enough heavy cream to equal 1/2 cup and whisk to blend. Add the cream mixture to the dry ingredients and stir until the dough comes together into a ball. Turn the dough onto a well GF floured surface and knead 3-4 times.
5. Form the dough into a 3/4 inch round, pat with the little cream remaining in the measuring cup and sprinkle evenly with the cinnamon sugar. Cut into 8 wedges and place on the prepared baking sheet.
6. Bake for 12 minutes or until golden brown and mostly firm to the touch. Let cool for a few minutes before serving with butter and marmalade.