First on the list is a gluten-free recipe from Bob's Red Mill. I've tried a few of the recipes on the back of the packages. Some are good. Some, not-so-much. I tweaked this one minimally and it was a HUGE hit with the family. The first batch of dough I made, I shaped in a disc as described on the package. We cut it in triangles.
The second batch I doubled and then cut into small biscuit shapes.
Gluten-Free Currant Scones
2 1/2 cups Bob's Red Mill GF Sorghum Flour
1 cup Bob's Red Mill GF Tapioca Flour
1 tablespoon Cream of Tartar
1 1/2 teaspoons baking soda
2 teaspoons Xanthan Gum
1/2 teaspoon salt
1/2 cup sugar
8 tablespoons cold butter, 1 stick (cut into 1/2 inch slices)
2/3 cup plain yogurt
1/2 cup buttermilk
2 large eggs, slightly beaten
2/3 cup currants
2 tablespoons milk or half-and-half (for brushing tops of scones)
Preheat oven to 400 degrees. Coat baking sheet with cooking spray if not using non-stick pan, or line baking sheet with parchment paper.
Combine dry ingredients (sorghum flour through sugar). Cut in butter, until mixture resembles coarse meal.
Combine yogurt, buttermilk and eggs. Add to dry mixture. Mix until combined. Try not to over mix.
Fold in currants.
Place dough on a surface lightly sprinkled with rice flour, or similar flour. Flatten out dough and then cut into biscuit-shaped discs. Place on baking sheet.
|dough ready to be cut|
Bake for 12-15 minutes.
A perfect breakfast treat!