Sunday, January 4, 2015
Proper (Gluten-Free) Scones
I like to think of myself as "The One Who Can Make All of Your Pastry Dreams Come True". It is a big title, I realize, but when a friend tells me they haven't had ______ since leaving home ages ago, it is entirely too sad for me to handle. I must fix this problem and fill the need for a food they once found so lovely and comforting.
This is what happened with my friend Heather. She is from England but has been in The States for many years now. She recently told me that she's not had a "proper scone" in her entire time here. American scones, I am told, are filled with too many things, are entirely too large, and "why are they all shaped like triangles??"
And so I was determined to find the simplest scone recipe I could find. Thankfully, I remembered seeing a "simple scones" recipe in Alice Medrich's new cookbook. They were small and round and looked "proper" enough to me. I just made a few adjustments before baking and delivering them along with some créme fraîche and raspberry jam. They were Brit approved, and another pastry dream was made reality.
Proper Gluten-Free Scones
adapted from "Flavor Flours"
1 1/3 cups white rice flour
2/3 cup gluten-free oat groats
1/4 cup granulated sugar
1/4 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup heavy cream
1/2 cup plain greek yogurt
egg wash and a bit of coarse sugar for the top
jam and créme fraîche for serving, if desired
In a large bowl, whisk together rice flour, oat groats, sugar, xanthan gum, baking powder, baking soda, and salt. In a small bowl, whisk together cream and yogurt. Add to the dry ingredients and fold it together with a spatula until it comes together. You may need to use your hands at this point. On a lightly (rice) floured surface, pat and roll the dough into a log that is about 1 1/2 inches thick. Wrap in plastic wrap and refrigerate at least 1 hour, or overnight.
Preheat oven to 375 degrees F and line a baking sheet parchment paper. Unwrap dough and slice into 10-12 slices and arrange 2 inches apart on prepared baking sheet. Brush the tops with egg wash and sprinkle with coarse sugar. Bake about 20 minutes, until the tops and sides are golden brown.
Scones will keep for 3 days, wrapped, but are best served warm with jam and créme fraîche.