Gluten Free Scones

2 c. gluten free flour
1/3 c. granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter (one stick)
1/2 c. "stuff"*
1/2 c. sour cream
1 large egg
2 T. milk
2 T. turbinado or dusting sugar

*"Stuff" could include:
1/2 c. craisins (dried cranberries) and 1/2 tsp. orange rind
1/2 c. mini butterscotch chips
1/4 c. mini chocolate chips and 1/4 c. dried cherry pieces
1/3 c. dried blueberries and 2 T. white baking morsels
1/2 c. raisins and 1/2 tsp. cinnamon
1/2 c. fresh fruit, diced (peaches or bananas)
1/3 c. pecans and 2 T. of crystallized ginger, coarsely chopped

Preheat oven to 400 degrees F.. In medium bowl, stir together flour, sugar, baking powder, soda and salt. Cut in butter. Add "stuff" of choice. Beat sour cream and egg together, then stir into dry ingredients. Turn out on floured surface and knead no more than five times if needed to bring dough together. Pat dough into an 8" circle and cut into eight wedges. Transfer each wedge to a baking sheet (Silpat liner is advised but not essential) and brush tops with milk. Sprinkle with turbinado or dusting sugar. Bake until tops are golden brown, about 19 minutes.. Serve warm. Freeze uneaten scones as soon as they are cool in plastic bags. Reheat from frozen state on cookie sheet in 350 degree oven for 10 mins.
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