After being gluten free for almost six years, there is not much that I see and wish I could still eat. I enjoy our healthier diet and honestly don't feel deprived. Often times at dinner friends will ask if it is okay if they have bread and butter in front of me. I have such a bad association with those foods, that it really does not bother me to see someone else eat them. Plus there are so many great gluten free substitutes.
One of the rare exceptions to this general rule is scones. Every time I walk into Starbucks I swoon for the maple glazed scones. Thankfully, if you live in the Seattle area you can pick some gluten free ones up at Flying Apron. I have also tried numerous recipes and this one is the best so far. The following recipe is for gluten and dairy free scones. If you can have dairy, then try Gluten Free Gourmand's version!
Gluten and Dairy Free Scones
2 cups of your favorite gluten-free flour mix (For this recipe, I used Jules Gluten Free Flour. Click HERE for more on gluten free flour mixes)
1/3 cup brown sugar
1 Tbsp GF baking powder
1/4 tsp baking soda
1/2 tsp salt plus a pinch
1/4 tsp xanthan gum (if it's not included in your GF flour mix)
6 Tbsp cold unsalted butter (I use Earth Balance)
6 oz So Delicious vanilla non-dairy yogurt
1-2 tsp orange or lemon zest (optional)
1 Tbsp rice milk
1/2 cup of whatever optional ingredients you want - I added blueberries to mine. You could try chocolate chips, dried cranberries etc.
Preheat oven to 425 degrees. In a large bowl mix together the flour, brown sugar, baking powder, baking soda, salt and xanthan gum (if your GF flour mix does not include it).
Using a Pastry Blender or two knives, cut in 6 tablespoons of cold Earth Balance until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften.
In a separate bowl, whisk together So Delicious vanilla yogurt, 1 egg, 1-2 tsp orange or lemon zest (optional) and 1 Tbsp rice (or other non-dairy) milk.
Add wet ingredients to dry ingredients and stir until evenly moistened. Add in optional ingredients such as blueberrries or chocolate chips.
If the dough seems dry and won't hold together easily, add 1-2 Tbsp more rice milk.
Turn dough onto a surface lightly dusted with gluten free flour. Roll out to 1 inch thickness. Gluten free dough can just be plain sticky! I have found the easiest way to roll it out is to spray saran wrap with GF cooking spray, then lay it on top the dough and place the roller on top the saran wrap. This little tip makes life much easier!
Cut into eight equal triangular pieces and arrange them on the baking sheet lined with parchment paper about one inch apart. A Stainless Steel Dough Scraper will make this task very easy.
Bake for 10-12 minutes, or until a toothpick inserted into the middle of one comes out clean.
If you want to top them with that Starbucks Maple Glaze:
1 1/2 cups powdered sugar
1/2 tsp maple extract
5 tsp water
While the scones are cooling, mix the glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency but thicker is better. Spread the glaze over each cool scone and dry about 15 minutes before serving. Yummy!!