I found a recipe for “Best Ever Gluten Free Scones” and I can testify to the truth of the title. This is my go-to recipe for glutin free scones. I have, however, made a few critical alterations.
In case you’re not an experienced baker, I’ve included photos to help make your experience foolproof.
INGREDIENTS (I use all organic ingredients)
1 3/4 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1/4 cup granulated sugar
2 tsps baking powder (aluminum free)
1/2 tsp guar gum
1/2 tsp salt
1 stick of cold butter OR 6 TBSPs of cold butter + 3 TBSPs coconut oil
2 to 3 TBSPs culinary lavender buds
1/3 cup of cold milk or cream + honey mixed together (about half each)
1 tsp vanilla
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Whisk together in a bowl the dry ingredients: flour, sugar, baking powder, xanthan gum and salt.
Cut up the cold stick of butter with a sharp knife and place it in the bowl with the flour mixture. Cut the cold butter into the flour mixture with a pastry cutter. Working quickly, work it until the mixture is crumbly with pea-sized or just larger bits of butter remaining.
Stir in the culinary lavender buds, 2 or 3 TBSP to taste.
Whisk together the eggs, milk, and vanilla in a separate bowl until frothy. Add the egg and milk mixture to the dry ingredients, stirring with a fork until well blended.
The dough should be cohesive and very sticky.
At this point I depart from the original recipe radically. Instead of kneading and rolling out a dough, I keep it simple and just form the scones in my hand, like small patties. It’s a whole lot faster and, the faster one works with dough, the more tender will be the scone in the end.
Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.