Scones - Gluten FreeContributed by: Carol Fenster, Ph.D.
Directions
Preheat oven to 400°F. Coat baking sheet with cooking spray, set aside.
In food processor place flours, cream of tartar, baking soda, xanthan gum, salt and sugar. Pulse on and off to combine the ingredients. Add cold butter and pulse about 15-20 times or until the mixture resembles coarse meal. Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about 10 seconds or until dough forms large curds. Scrape the dough into a bowl. Quickly, but gently stir or fold in currants with a spatula. On baking sheet pat dough to 8” circle, 3/4” thick. Brush top with 2 tablespoons milk. Bake for 12-15 minutes. Cut into 6 or 8 wedges. Yield: 6-8 servings |
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Ratings & Comments (3)
3 Reviews 
Michele March 29, 2012
This recipe was pretty wonderful as a basic plan. I added white chocolate chips and chopped walnuts and skipped the more traditional currents. I used almond milk for the liquid. It was absolutely delish!
Joan October 14, 2012
Great recipe! Used chocolate chips instead of currents - AWESOME! Also used frozen blueberries for another batch. Worked out okay - I would add vanilla next time for the blueberry one.
C-C December 6, 2012
I didn't have cream of tartar, so substituted 1 tsp baking powder. Didn't have enough dried berries on hand, but added them anyways. Baked this for almost 20 minutes (center was still wet at 15). I probably made it too thick. Didn't burn & totally awesome flavor & texture! Thanks!
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Nutritional Information
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