Farmer’s Market Gluten Free Scones
I’d never eaten scones until I moved to Seattle, the first was at (what used to be the only farmers’ market in town) the Pike Place Market and the second was at the Puyallup Fair. At the time neither one seemed remarkable to me. But I wanted to make them so that my kids would have a chance to taste a scone, gluten free of course since finding a gf scone at either of these Seattle venues would be unlikely.
Over the years I would make them from time to time using recipes from other gluten free authors but we didn’t love them enough to make them often. Within the past few months though I have been tinkering with a great recipe found on Shauna’s Gluten Free Girl blog (Buttermilk Currant Scones) and incorporating some ideas from a Carol Fenster recipe from long ago and an idea or two from Molly Wizenberg, Orangette.
Shauna’s recipe was quite good but of course it is her recipe. Her rendition came from ideas she developed from a David Lebovitz scone recipe. I wanted to see if millet could somehow be incorporated instead of cornstarch (this didn’t work as well as I thought) and I wanted to use yogurt instead of buttermilk thinking that both of these changes would make them healthier. After learning that the cornstarch needed to stay in the recipe I abandoned the idea of using millet because I discovered that the original Scottish scones were made with oats. At this point I wanted to replace the almond flour in Shauna’s recipe due to its’ expense (though it is good!). The end result replaced the buttermilk with yogurt and the almond flour with finely ground gluten free rolled oats from Bob’s Red Mill. It has both sorghum and oats and makes a great complex carb.
My recipe suggests using a good quality, metal pastry blender. This is a hand held tool that cuts through the butter and coats every bit of the flour with butter. Once butter is incorporated I may use my hands to warm the butter a little for the final mix. I find this to be faster than using room temperature butter and mixing by hand.
Crumble resistant gluten free scones
The things I like about this scone recipe:
-it doesn’t crumble, it is truly meant for walking around the farmers’ market, scone in hand, while shopping for lovely artisanal cheeses, fresh produce and flowers.
-there are no eggs, I don’t have to avoid eggs but I love the idea of a scone being egg-free.
-it produces a delicate scone that is fantastic and very easy to make.
-it is pretty healthy in that it uses a whole cup of sorghum and a cup of oats and very little sugar.
October 11, 2010 update:
As I was making scones this morning I noticed a few things that needed adjustment in this recipe. I meant to specify using Old Fashioned Rolled Oats not steel cut oats. Bob’s Red Mill carries both. Once you grind the oats and attempt to sift them with the rest of the dry ingredients not all of the oats will pass through the sifter. And finally add the currants after you have stirred in the yogurt a few turns. I have updated the recipe below and it is now correct.
Gluten Free Currant Scones
1 cup sweet white sorghum flour
1 cup Old Fashioned Rolled Oats, finely ground
1/2 cup tapioca starch flour
1/2 cup cornstarch
1/4 teaspoon guar gum (or xanthan gum)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, cold
1 cup yogurt (I use cream at the top plain yogurt from Brown Cow)
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1 cup currants
turbinado sugar to top
Sift all of the dry ingredients into a medium bowl (not all of the oats will pass through the sifter, they will add texture to the scones). Add butter by the tablespoonful to the flour mixture. Using a good quality, sharp, metal pastry blender– cut the butter into the flour mixture until butter is the size of peas. Once mixed in I like to warm the butter a bit with a final mixing by hand.
Set a few tablespoons of yogurt aside and combine remaining yogurt with the vinegar and vanilla. Pour yogurt on top of the flour mixture and stir with a rubber spatula, add currants and stir until wet and dry ingredients are just combined–Molly Wizenberg’s secret is no more than 12 stirs of the dough– (if it seems too dry add another tablespoon or two of the reserved yogurt). The dough should be soft enough to form with your hands and not too sticky.
Refrigerate dough for 2 hours . (one hour is enough but 2 hours is best)
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper. Shape 10 individual scones with your hands.
Place an even layer of turbinado sugar on a plate and press the top of each scone into the sugar. Arrange all 10 scones on the prepared baking sheet and bake at once. (This allows each scone to cook completely and to brown properly.)
Bake for 20 minutes. Let cool for 5 minutes and serve immediately. Once cooled these scones freeze well.