A friend of mine is allergic to gluten - which is kind of tough if you enjoy life and thus love food ... So espcially for her this great recipe I found via Cannelle et Vanille.
This raspberry and oat scone recipe is an adaptation of one of Dorie Greenspan's recipes. In it a combination of brown rice, sorghum and tapioca flours in lieu of wheat flour and also, gluten-free oats. It workes great. They are hearty, yet soft and chewy from the oats. The raspberries add a touch of sour and freshness that I love, if you want to you can replace them for blueberries (but I prefer raspberries).
Gluten-Free Raspberry and Oat Scones (adapted from Dorie Greenspan)
150 grams (1 cup) superfine brown rice flour
50 grams (1/3 cup) sorghum flour
40 grams (1/3 cup) tapioca flour
150 grams(1 1/3 cup) gluten-free oats
75 grams (1/3 cup) cane sugar
20 grams (1 Tbs) baking powder
3 grams (1/2 tsp) baking soda
2 grams (1/2 tsp) xanthan gum
5 grams (1/2 tsp) salt
Zest of 1 lemon
140 grams (10 Tbs) cold butter or non-hydrogenated shortening
1 egg
110 grams (1/2 cup) cold buttermilk (I used coconut milk with 1 tsp lemon juice)
75 grams (3/4 cup) raspberries, fresh or frozen
Put the butter in the freezer for 30 minutes.
In a large bowl, whisk together the first 9 ingredients. Take the butter out of the freezer and grate it into the dry ingredients using a box grater. If you don't have a box grater, then just cut it into small pieces (no need to freeze) and work it into the flour. Coat the grated butter with the flour and spread it throughout.
Whisk the egg and buttermilk together and add it to the flour and butter mixture. Fold using a spatula or your hands until flour moist. It will be lumpy and chunky. Just press it together with your hands. Add the raspberries and fold.
Pat to a disk that is about 1/2" thick and cut using a cookie cutter or knife. Place the scones on a baking sheet and brush with beaten egg. Sprinkle with raw sugar.
Bake at 400F (200C) for about 18 minutes or until golden.
 |
| Picture by: Cannelle et Vanille |
This raspberry and oat scone recipe is an adaptation of one of Dorie Greenspan's recipes. In it a combination of brown rice, sorghum and tapioca flours in lieu of wheat flour and also, gluten-free oats. It workes great. They are hearty, yet soft and chewy from the oats. The raspberries add a touch of sour and freshness that I love, if you want to you can replace them for blueberries (but I prefer raspberries).
 |
| Picture by: Cannelle et Vanille |
Gluten-Free Raspberry and Oat Scones (adapted from Dorie Greenspan)
150 grams (1 cup) superfine brown rice flour
50 grams (1/3 cup) sorghum flour
40 grams (1/3 cup) tapioca flour
150 grams(1 1/3 cup) gluten-free oats
75 grams (1/3 cup) cane sugar
20 grams (1 Tbs) baking powder
3 grams (1/2 tsp) baking soda
2 grams (1/2 tsp) xanthan gum
5 grams (1/2 tsp) salt
Zest of 1 lemon
140 grams (10 Tbs) cold butter or non-hydrogenated shortening
1 egg
110 grams (1/2 cup) cold buttermilk (I used coconut milk with 1 tsp lemon juice)
75 grams (3/4 cup) raspberries, fresh or frozen
 |
| Picture by: Cannelle et Vanille |
Put the butter in the freezer for 30 minutes.
In a large bowl, whisk together the first 9 ingredients. Take the butter out of the freezer and grate it into the dry ingredients using a box grater. If you don't have a box grater, then just cut it into small pieces (no need to freeze) and work it into the flour. Coat the grated butter with the flour and spread it throughout.
Whisk the egg and buttermilk together and add it to the flour and butter mixture. Fold using a spatula or your hands until flour moist. It will be lumpy and chunky. Just press it together with your hands. Add the raspberries and fold.
 |
| Picture by: Cannelle et Vanille |
Pat to a disk that is about 1/2" thick and cut using a cookie cutter or knife. Place the scones on a baking sheet and brush with beaten egg. Sprinkle with raw sugar.
Bake at 400F (200C) for about 18 minutes or until golden.
 |
| Picture by: Cannelle et Vanille |
