Wednesday, March 6, 2013

'Old School' Raisin Scones (gluten-free, soy-free, nut-free)

We all know a scone is this breakfast item that is paired with your morning beverage. It comes as a triangular, round, square or dropped shaped. Its sold on every corner by a mermaid, its made by someone or yourself. Besides that a scone is a British type of biscuit that was adopted from the Scottish.

but what is a good scone?
This is the part where everyone comes in and fights to defend their scone's honor. 

To keep this answer short I've quoted Regan Daley's (from Fine Cooking) definition:
"a good scone is a beautiful balance of opposites: rich but light, tender but sturdy, satisfyingly sweet but not overly so."



This scone recipe is gluten-free, soy-free, nut-free and most of all vegan. I made this a raisin scone (boring right?) because raisin scones are actually my favorite, that's why I called it 'Old School'. I know I can make any flavor is want, but I kept it simple just the way I like it. But dough for the scone is so versatile. Add any kind of fruit, nuts (unless you are allergic), chocolate, citrus zest, or even make it a savory scone, YUM! The sky is the limit or even beyond. 



Ingredients
drys
1/2 cup brown rice flour
1/2 cup sweet white sorghum flour
1/2 cup potato starch
1/4 cup sugar or 1/8 cup agave*
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt

wets
1/4 cup canola oil
1/2 cup rice milk or 1/4-1/3 cup if using agave*
1/4 raisins (or any filling you like)

scone wash
rice milk and 1 Tablespoon of sugar for sprinkling on top
**for agave version 1/8 cup rice milk + 1 teaspoon agave


Directions
Preheat the oven to 350 F

In a large bowl whisk together all the dry ingredients. Then slowly stir in the canola oil and rice milk. Stir together just enough that all the flour is picked up by the moisture. Fold in your raisins (or filling of choice).

Now you are ready to form and bake. I shaped my scone dough into a 1/2 inch disc and divided the disc 4 times to make 8 scones. Placed them on a lined sheet pan, washed them with rice milk, sprinkled a little extra sugar on top and baked them for about 20 minutes until slight golden. Make sure to turn them half ways into baking.

Allow the scones to cool for 10 minutes and serve. 



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