Gluten Free Scones

A Childhood Treat, Reimagined

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With a mother hailing from Manchester, Lancashire, and a Dad from York, it's no wonder this comfort food is a special treat - but making Gluten Free Scones from a recipe that calls for wheat flour is finally right.

gluten-free-scones-600x900.jpg

It's taken me many tries over several years to make these scones that actually taste and feel like the ones I remember from my childhood. All it took was to combine the right kinds of flour, all from Bobs Red Mill, and all gluten free.

Here is what I've discovered. The flours that they tout as all purpose all consist of different grains, not all of them easy on the tummy.

I had to try many, in all kinds of configurations, to get something that not only tastes the same, but also feels the same when you bite into it, and chew it.

And, digest it. Some flours set like concrete in your guts, not a good feeling. Others cause heartburn if not washed down with copious swallows of water.

gluten-free-scones-flour600.jpgThis is the Gluten Free Flour I use to make scones

The general method is to combine all the flours, and add any other dry ingredients, like sugar, baking powder, and cinnamon or other things. Then the butter is cut in, to make it resemble bread crumbs. It's a typical method, used for all kinds of things, similar to making muffins.

I can't vouch for the success of this recipe if you use margarine instead of butter. You do the experimentation!

Only when the dry ingredients are mixed are the wet added. This is milk - in the form of oat milk, for me - and maybe an egg. This is mixed in with a knife, and it's important to get all the dry ingredients fully incorporated, but not over mixed.

Then, you drop lumps of the dough onto a parchment covered cookie sheet, and put it into a preheated oven set at 375 degrees F. Cook for twenty two minutes, check that they seem all set, and browned lightly on top, take them out and eat right away - or not.

They freeze exceptionally well, in a ziploc bag. Take one out and zap it for a minute in the microwave with raspberry jam on top. Add whipped cream, and enjoy.

Options; grate orange peel into the dry ingredients, and add a few tablespoons of freshly squeezed juice in with the milk.

For a huge pop of flavor, served hot with butter and marmalade on the sliced halves.

Make a savory version, with herbs and grated cheese.

Chunked up peach pieces, with grated cheese.

I've also added psyllium fibre in powder form, which makes a similar effect to adding eggs, where a gel forms with the addition of liquid.

Whatever additions you make to the base recipe, keep notes of what changes you've made, and if they improve it, or make it inedible.

gluten-free-scones-plated600x800.jpgGluten Free Scones, plated with fruit, jam and whipped topping

Here are the base amounts to start with;

One part Bob's Red Mill 1-2-1 flour

One part Bob's Red Mill all purpose flour

One part Bob's Red Mill rice flour

2 teaspoons baking powder

Quarter to one third cup brown sugar

Other dry ingredients like psyllium fiber powder, cinnamon etc.

Stir with a knife, then cut in one third to one half cup of butter with a pastry cutter or two knives held together.

When it looks like bread crumbs, add one half to one cup of oat milk, in increments, stir until all dry ingredients are mixed in, but don't over mix.

Dollop on a cookie sheet covered with parchment paper.

Cook for 22 minutes in a preheated 375 degree oven.

Enjoy hot, with jam, or wait until cold, put in a ziploc bag in the freezer. Take out one at a time, heat in the microwave for one minute with jam and frozen raspberries.

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