Traditional Scones

I found this recipe in the  Gluten-Free Baking Classics by Annalise G. Robert as well. It creates a nice fluffy scone that with a couple adjustments could create an excellent biscuit as well.

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Traditional Scones

1/2 cup milk

1/2 cup currents or raisins

2 cups brown rice flour mix

1 tbs granulated sugar

1 tbs. baking powder

3/4 tsp. xanthum gum

1/2 tsp. salt

5 tbs. unsalted butter, cut into pieces

2 large eggs

Preheat oven to 425 degrees.

Combine milk and currents in small dish and set aside.

Cut butter into dry ingredients either by using a mixer or a pastry knife. Set aside.

Beat eggs with electric mixer until very light and foamy. Add milk and flour mixtures all at once and mix on medium low for one minute. Flour hands and put on a floured surface. Flatten out into a 1 inch disc. Dough will be on the stickier side so it’s okay to spread some flour on top as well. Put on parchment lined baking sheet and cut it into 8 pieces (like a pizza). Place on center rack of the oven. Reduce heat to 375 degrees. Bake 20-25 minutes until golden and cooked through. Serve with butter and preserves.

2 thoughts on “Traditional Scones

  1. Pingback: 4/15: GF Scone with Marion Blackberry Jam, Popcorn and Apple Dessert | Is This Good For Me?

  2. Pingback: 4/15: A Better Scone Picture | Is This Good For Me?

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