Recently I had the pleasure of attending and assisting with a delicious post-wedding brunch. The buffet was loaded with all sorts of fixings. Shrimp cocktail, sliced meats, fresh fruit, dips, bourbon balls, transparent pies, mashed potatoes, fried chicken. Basically the works. But one item stood out from the crowd, the delicious scones. Not only were a variety of flavors incorporated but a gluten-free option was even added to the variety pack. There was truly something for everyone.
One of my favorite aspects about gluten-free scones is they are just as delicious as regular scones. Of course I had to sample them all, and four scones later (two with gluten and two without), I can easily say the gluten-free were my favorite.
The scones went quickly and offered a great alternative to traditional biscuits, rolls, and made the meal more of a brunch experience. I have always loved baking scones. They are easier than biscuits and the rustic look of scones has always appealed to me because they are low maintenance and simply taste delicious.
Sometimes I add cheese or herbs, but the basic sweet ones are my favorite. I recommend making these a few times and playing around with what ingredients you incorporate. Once you get the hang of a basic recipe, these are a wonderful treat to whip up in no time for guests, your beloved, or even some neighbor friends.
Play around and see how you take your scones. Try adding whipped cream, strawberry preserves, or even blackberry jam or caramel to this scrumptious treat.
Good luck and enjoy!
Preheat oven to 420 degrees
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
Dash of salt
1/3 cut butter
1/2 cup heavy cream
1 teaspoon vanilla
2 eggs, beaten
1/4 currants, raisins/dried cranberries or dried fruit (I love using pineapples or mango, and sometimes adding some white chocolate)
Line a cookie sheet with parchment paper. A silicone baking sheet is one of my favorite alternatives. Combine dry ingredients. Combine with butter. Mix wet ingredients in separate container. Take 2 tablespoons and set aside. Add liquid to dry mix. Add any raisins/cranberries/or chocolate etc and lightly mix.
Pat dough into a 12 inch circle and cut into 12 triangles (like a pie). place on cookie sheet, tuck the pointed ends under. Brush tops with reserved cream mix and sprinkle with a little sugar. Bake for 15 minutes or until edges are golden brown. Cool on a rack for 5 minutes or store in an airtight container.
Preheat oven to 350 degrees
2 cups blanched almond flour
3/4 teaspoon baking soda
1/4 tsp fine se salt
1/3 cup mini dark chocolate chips
1/4 cup lightly beaten eggs (usually 2 small eggs; I recently made with fresh farm eggs and one large egg was enough)
1/2 teaspoon vanilla extract
1 tablespoon honey
In a large bowl mix dry ingredients. In a small bowl mix wet ingredients. Mix wet ingredients into the dry ingredients with a large mixing spoon.When dough begins to form, use your hands to
mix thoroughly into dough ball. Push into a thick one inch disk cut into 8 triangles (like a pie). Separate the pieces and place onto a parchment-lined baking sheet, and bake for 10-12 minutes, or until lightly browned. Cool for five minutes and serve. If you don’t serve place in an airtight container. May be refrigerated or frozen and toasted later.
The photos and recipes used in todays article are from the kitchen of Chef Babz with a little help from Irving and Joyce Peck who cooked the delicious scones used in todays photo.