Saturday, 6 July 2013

Gluten-Free Yogurt Blueberry Lemon Scones

This recipe is free of gluten, nuts and has a low lactose content.

Scones are one of my favourite breakfast/snack foods. Their delicious biscuity texture has been sincerely missed since I had to drop gluten from my diet. I used to work in a coffee shop, and the smell of fresh scones would stab me in the heart every time. 

My first concern when trying to create a gluten-free scone recipe was the texture. As many of you gluten-freebies know, when baking gluten-free a lot of the time it comes at the price of texture... In this case, not so! These scones are exactly what I was hoping for; crumbly and not as flat as a pancake!

Yield: 8 scones

1½ cups rice flour
½ cup tapioca flour
¼ cup arrowroot starch
½ teaspoon xanthan gum
¾ teaspoon salt
⅓ cup sugar
2 teaspoons baking powder
½ cup cold butter, minus 2 tablespoons
1¼ cups fresh blueberries
½ lemon; zest
⅓ cup yogurt
½ teaspoon vanilla extract
2 eggs

Preheat oven to 400° F.

Mix flours, arrowroot starch, sugar, xanthan gum, salt, and baking powder in a large bowl.

Cut butter into tiny pieces and mix into dry ingredients. Rub the butter and flour together until it's completely crumbled evenly into the mixture and you can no longer feel its sticky presence.

Stir in blueberries and lemon zest.

Mix yogurt, vanilla extract and eggs together in a separate bowl. Create a hole in the middle of the dry mixture and pour the wet mixture in.

Mix JUST until you get a dough, do NOT over mix. Dough will be sticky as gluten-free doughs usually are, and that's fine.

Transfer entire mixture onto a lightly floured surface and flatten out into a square about ½ inch - 1 inch thick. Cut this square into 4 smaller squares, and then half those squares into triangle shapes. Place onto a pan/pans lined with parchment paper, and brush a little bit of yogurt on top of each scone.

Put the pan(s) in the oven for 22 minutes. My oven goes a little cooler than most ovens so I put mine in for 25. I also used two pans for the scones, so keep that in mind when baking yours.

Remove and let cool.


Post by McKayla

No comments :

Post a Comment