Gluten Free Ratio Rally- Oat Scones with Currants
I searched for years to find a good scone recipe that would not fall apart when taking a bite. Finally I found a rendition of this recipe on Shauna’s site which she adapted from David Lebovitz. I decided to go with finely ground oats instead of almond flour and use yogurt instead of buttermilk though her original version sounds more decadent so by all means try it. I look forward to reading the other recipes from our fearless group in the Ratio Rally (full list at end of post) to discover some other great ideas.
Some students in my recent gluten free scone class (what a great class of students too!) suggested using a stand mixer for this recipe– similar to how we make our pie crust. I just used that method today and it was very easy and provides quick results.
In a few days on May 7th I will host my last gluten free cooking class at South Seattle Community College (all future classes will be private classes–email me for info) the last class at SSCC will be gluten free fruit pies and it promises to be a fantastic pie class ….I have looked at the list of students and see a very fun group. If you live in Seattle you should consider joining us.
This recipe is part of our Gluten Free Ratio Rally which is a group of gluten free bloggers using various recipes (and ratios of flour to fat to liquid) to show you different ideas and methods that hopefully allow you to learn more about gluten free baking and to make your life a bit more delicious along the way.
My ratio for scones was a 2:1:1 for flour: fat :liquid. Next time I may use sour cream instead of yogurt just to see what will happen.
Our host this month for the Rally is Lauren at Celiac Teen
Gluten Free Oat Scones with Currants
1 cup (119g) sweet white sorghum flour
1 cup (112g) rolled oats, finely ground (new GF from Bob’s Red Mill)
½ cup (65g) tapioca starch flour
½ cup (73g) cornstarch
¼ teaspoon (1g) guar gum (or xanthan gum)
2 ½ teaspoons (14g) baking powder
½ teaspoon (3g) baking soda
1/2 teaspoon (4g) salt
12 tablespoons (174g) unsalted butter, cold
1 cup (156g) plain yogurt
1 teaspoon (8g) apple cider vinegar
2 teaspoons (7g) vanilla extract
1-1 ¼ cup (149g) currants
turbinado sugar to top
Sift all of the dry ingredients into a medium bowl (not all of the oats will sift through, add the rougher cut oats to the sifted mixture). Add butter by the tablespoonful to the flour mixture. Using a good quality, metal pastry blender (or your hands to warm the butter a bit) cut the butter into the flour mixture until butter is the size of peas. (Instead of this method you can add the dry ingredients to the bowl of a stand mixer, top with individual tablespoons of butter then mix on low until butter is cut into the flour.)
Set a few tablespoons of yogurt aside and combine rest of the yogurt with the vinegar and vanilla. Pour on top of the flour mixture and stir with a rubber spatula until wet and dry ingredients are just combined– (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 completely cooled these scones freeze well.
(I also like to freeze the individual shaped scone dough, wrap each in plastic wrap then put all in a big freezer bag. Individual scone dough can then be baked as needed.)
Scone recipe adapted from the Gluten Free Girl’s blog, Buttermilk Currant Scones which was an adaptation of a recipe from David Lebovitz. In Shauna’s post you also get to learn the story of the red boots. [/print_this]