Gluten-Free Cinnamon Scones
Gluten-Free Cinnamon Scones
About eight weeks ago, on a whim, I decided to see what it would feel like if I took a break from gluten. I honestly never paid much attention to friends who swore by excluding it from their diet, thinking it’s just a trendy phase and they’d be back to their old habits faster than you can spell b-a-g-u-e-t-t-e. But then it was the beginning of 2017, time to maybe ponder, go inside, and figure out the ever-present post-meal belly bloating and heaviness.
I toasted the last three sourdough bread slices and had them for breakfast; took the phyllo dough out of the freezer, made an apple-raisin strudel, and gave most of it to my neighbors; and moved the spaghetti box out of sight—all the way to the back of the pantry, just in case there is a crisis. I don’t know who said it takes 21 days to form a new habit, because it’s been longer, and I still daydream about croissants. But so far, so-so good. I think I’m going to stick it out for a while (at least 98 percent of time), because the physical sensation is, well, sensational. I’m not tired and foggy all the time; I feel good and strangely light.
However, baking first-rate gluten-free pastries that are not dense, gritty or gummy is another story. Luckily, I own a superb cookbook called Flavor Flours by Alice Medrich, who researched all kinds of alternative, non-wheat flours—such as sorghum, teff and chestnut—and created delicious recipes from them. I picked a scone recipe, because they’re my weakness, and adapted it slightly. The process is easy and straightforward, but because the batter needs to rest for a few hours, you need to plan ahead. Slather them with your favorite jam to serve, and you’ll be very happy.
- Yields 12 scones
- 1 1/3 cups white rice flour
- ½ cup plus 2 tablespoons oat flour
- ¼ cup coconut sugar
- ¼ teaspoon xanthan gum
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup plus 2 tablespoons heavy cream, divided
- ½ cup plain yogurt
- 2 tablespoons coarse sugar (turbinado)
- Place the rice flour, sugar, xanthan gum, baking powder, salt, cinnamon, 1 cup heavy cream, and yogurt in a large mixing bowl. Beat with an electric mixer (or in a stand mixer) on low for 2 minutes. Don’t worry about overbeating the batter; it is important to mix thoroughly to ensure the scones rise.
- Place a large piece of plastic wrap on the counter, and transfer the batter to the middle of it. Fold the wrap tightly over the batter, tucking in at the ends, and shape it with your hands into a thick log, 2½–3 inches in diameter. Refrigerate the log for minimum 4 hours or overnight.
- Preheat the oven to 375 degrees, and place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Unwrap the log and divide it into 12 equal slices: First cut the log into thirds, then cut each third in half, then cut each piece in half again.
- Place the slices about 2 inches apart on the baking sheet. Brush with the heavy cream, and sprinkle with the coarse sugar. Bake in the oven until the scones are golden brown on top, about 20–25 minutes. Transfer to a cooling rack to cool.
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