Gluten Free Scones
1 and 3/4 cup gluten free baking mix (**recipe to make your own at end of recipe)
1/3 of a cup white sugar
2 Teaspoons baking powder
one half Teaspoon xanthan gum
one half Teaspoon salt
one half cup cold butter
3/4 of a cup dried fruit or fresh blueberries or white chocolate chips or cinnamon chips
zest of one lemon
2 large eggs
1/3 of a cup cold milk
1 Teaspoon vanilla extract
Whisk together flour, sugar, baking powder, xanthan gum, and salt.
Work in the cold butter until mixture is crumbly with pea sized pieces of butter.
Gently stir in the fruit or whatever you are using and the lemon zest.
Whisk together the eggs, milk, and vanilla until frothy.
Add to the dry ingredients, stirring until well blended.
The dough should be cohesive and very sticky.
Place on a GF floured surface.
Pat out to about an inch thick disc --- DO NOT roll --- the dough is too sticky and adding more flour will create a dry dense scone.
Cut into eight triangles and place on a parchment lined baking sheet..
Place baking sheet in the freezer for 15 minutes.
Preheat oven to 4oo
Bake 15 to 20 minutes.
Let cool --- drizzle with lemon glaze
1 cup icing sugar mixed with juice of one lemon.
1 cup white rice flour
1 cup brown rice flour
2/3 of a cup potatoe starch
1/3 of a cup tapioca starch
Now where is my cup of tea?