Sometimes it's just too difficult to choose which flavor of a treat to make. I wanted to make gluten free scones for my dear friend Susan who came to visit, but I couldn't decide on lemon-raspberry scones or apple-spice scones...so I made both. The raspberry-lemon one is seen above and the apple-spice-walnut one below.
Making two flavors from one recipe is a bit tricky because you make the recipe to a certain point, then divide the mixture into two bowls and continue on. Mostly it requires some prep work and mis en place so that you have all the ingredients ready to go when it's their turn.
The base is a delicious cream scone recipe. I used King Arthur Flour Gluten Free flour blend instead of all-purpose flour (and no, I don't have stock in King Arthur Flour, now called King Arthur Baking Company, nor do I receive anything free from them). I added freshly grated lemon zest to the recipe for freshness and zing, and I used dairy-free soy creamer soured with fresh lemon juice, too. For the fat part I used dairy-free stick margarine, so these are also vegan scones.
The raspberry half of the recipe was mixed together before the berries were gently folded in and the scones were shaped. The apples and spice were mixed into the flour mixture after the margarine had been cut in but before the creamer was added.
These are pretty easy...just remember to handle the mixture and then the dough very gently and as little as possible. I shaped them on parchment rounds (9-inch - another King Arthur produce) and then put the dough covered rounds right onto pizza pans to bake, but you could put them on a sheet pan, too and bake them all at once. I cut the berry scones into wedges before baking, but I cut the apple ones after baking because that dough seemed wetter.
Do you know someone who would enjoy gluten free scones? Maybe yourself? Do give these a try. They have Susan's seal of approval...and Sweetie's too.
Raspberry-Lemon Scones and Apple-Spice Walnut Scones - all Gluten Free
Adapted from a Ladies Home Journal recipe March ‘97
Heat oven to 425 degrees F. Grease a sheet pan or two pizza pans.
3 cups Gluten Free flour blend (I used King Arthur Baking Company blend)
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup sugar
zest from 1 medium lemon
½ cup (1 stick) non-dairy butter or margarine, cold
¾ cup fresh raspberries, rinsed and dried
¾ cup fresh tart apple, cut into 1/2-inch dice (peeled or unpeeled)
½ teaspoon cinnamon,
½ teaspoon pie spice or more cinnamon
dash cloves
½ cup chopped walnuts
1 cup Silk soy creamer, soured with the juice from 1 lemon
Glaze: 2 tablespoons soy creamer
2 tablespoons sanding sugar
Combine gluten free flour blend, baking powder, salt, and baking soda in a medium bowl. Set aside.
In a large bowl add the lemon zest to the sugar and rub with your fingertips until the sugar resembles damp sand. Add the flour blend mix and stir until thoroughly combined.
With pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs. Divide mixture into two bowls. Set aside both bowls.
Combine soy creamer and lemon juice, stir and let sit a minute or two to sour the creamer.
In one of the bowls with the flour and sugar and cut in fat, add half the soured creamer and stir gently with a fork until most is moistened. Add the raspberries and very gently combine.
Turn the dough out onto a lightly floured surface or a large piece of parchment. Shape into a disc about 6-inches in diameter and 1/2-inch high. Using a floured knife, cut into eight wedges. Brush with 1 tablespoon creamer and scatter about 1 tablespoon sanding sugar over the disc. Put onto prepared baking sheet and bake in preheated oven until dark golden brown, about 20 minutes. Cool on a rack and serve warm or at room temperature.
In the second bowl of flour and sugar and fat, mixed, add the diced apple and the spices and mix to combine.
Pour the rest of the soured creamer over crumb/apple mixture. Stir together with fork just until mixture comes together. Turn dough out onto a lightly floured surface or a large piece of parchment.
Gather dough gently into a disc about 6-inches in diameter and 1/2-inch high.
Using floured knife, cut circle into 8 wedges.Brush with 1 tablespoon creamer and scatter about 1 tablespoon sanding sugar over the disc.
Bake 20 – 25 minutes until toothpick inserted in the center comes out clean and crust is dark golden brown. Cool on a rack and serve warm or at room temperature.
Makes 16 scones.
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