In our gluten-free lives, we've really missed scones. They come together quickly and make a great breakfast or afternoon treat. The key to getting the GF version right is having the personal resolve to let the scones cool completely on the sheet pan before trying to eat them. We love the classic use of currants here, but you can substitute any type of chopped dried fruit that you have on hand. (Prop styling by Lisa Lee)
Makes 6 scones
- 1⁄2cup heavy cream
- 1large egg
- 2cups (11 ounces) rice-based gluten-free all-purpose flour*
- 1teaspoon ground flax seed
- 1⁄3cup dark brown sugar (2.5 ounces)
- 1tablespoon baking powder
- 3⁄4teaspoon fine sea salt
- 1⁄2cup (1 stick) cold unsalted butter, cut in 1⁄4-inch bits
- 1⁄2cup currants or raisins
- 1tablespoon raw, turbinado or other coarse grained sugar
- *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
- Heat the oven to 350 degrees. Line a sheet pan with parchment paper, set aside. Whisk the cream and egg together lightly and set aside. Pulse the flour, flax, brown sugar, baking powder and salt together in a food processor a couple of times until combined. Add the butter and pulse until the mixture forms a meal with pea-sized pieces. Turn the meal out into a large bowl. Use a spatula to stir in the cream, a little at a time, until a wet dough forms. The dough will be a bit clumpy. Stir in the currants. 2
- Drop the dough in the center of a parchment-lined sheet pan. Press into a nine inch circle. Use a large sharp knife to deeply score the dough in six equal triangles, leave intact as a circle. Sprinkle the circle with the turbinado sugar. Bake for 25 minutes, rotating the pan halfway through baking. The scones will be golden around the bottom edges and a toothpick inserted in the center will come out clean. Remove from oven, let cool completely, divide into six pieces, serve with salted butter, crème fraiche, and jam or honey.