Scones......I used to make them regularly in my gluten eating days but I have struggled with the texture in gluten free world. I was excited to try this recipe from one of my favorite cooking blogs- Alexandra Cooks. I adapted her recipe slightly which I noted, and I used Cup4Cup gluten free all purpose flour- my new obsession. It is available at Williams Sonoma, and some speciality stores. Check out their website www.cup4cup.com.
I always want my gluten free recipes to be tasty for everyone, and I want no one who eats in my home to realize they are eating gluten free. My darling husband( a gluten eater) assured me this one was successful!
Blueberry Buttermilk Scones
adapted from Alexandra Cooks - check out her site:
www.alexandracooks.com ( her recipes and blog are a delicious inspiration!!!)
2 C + 6 TBLSP Cup4 Cup Flour
1 & 1/2 TSP Baking Powder
Scant 1/2 tsp Baking Soda
2 TBLSP Cake Enhancer ( my addition to original recipe)*
1/4 Cup Sugar
1/2 tsp salt ( heaping)
1/2 tsp Lemon zest ( I used a whole lemon)
1 stick + 1 1/2 tsp very cold butter cut in pieces
3/4 Cup Buttermilk ( I added approximately another 1/4 cup)
1 Cup Fresh Blueberries
1 & 1/2 tsp melted butter
Coarse or granulated sugar for sprinkling
Preheat oven to 400
Mix dry ingredients in Cuisnart with blade. Cut in butter until it is well incorporated - no large chucks.
Transfer to a large bowl. Add blueberries, then add buttermilk and mix with large spoon until dough forms. I had to use my hands a little to really get the dough to come together. You don't want it too wet- but you also don't want it to be crumbly... This is where I added extra buttermilk.
Transfer the dough to a floured board. ( I used glutinous rice four for dusting) press the dough into a circle about 3/4 to 1 inch thick. Cut into 6 wedges and transfer to a parchment lined baking sheet.
Brush tops with melted butter and sprinkle with sugar
Bake for 20-25 minutes or until golden brown
* Cake Enhancer is available from King Arthur Flour