Cranberry Walnut Scones
1 and 1/3 cup sorghum flour
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup sugar
1 egg
3/4 cup heavy cream
1/2 teaspoon vanilla
1 cup dried cranberries
1/2 cup walnuts, in pieces (use your fingers to break apart to preserve oil)
6 tablespoons unsalted butter, cold
Preheat oven to 425 degrees.
Whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, cinnamon, and sugar. In a small bowl, mix the egg, cream, and vanilla.
Cut butter into the dry ingredients with a pastry blender. Add the egg mixture, stirring with a fork until just mixed. Then add dried cranberries and walnuts, and with a floured hand, knead in the bowl about 5-10 times. Batter will be sticky.
On a large greased cookie sheet, place all of the dough in the center, patting to just under 1” thickness. (It helps to have a little extra sorghum flour on your hands.) Then cut into wedges with a butter knife or plastic spatula (if using a non-stick baking sheet), sliding them into place on the cookie sheet. Don’t worry if they break—just push them back into shape with your fingers.
Bake in a 425 degree oven for about 10 minutes, until lightly brown. (Convection oven: 400 degrees for 7 minutes; then turn the oven off for 5 minutes.)
Yield: 8 scones. Freezes well.
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup sugar
1 egg
3/4 cup heavy cream
1/2 teaspoon vanilla
1 cup dried cranberries
1/2 cup walnuts, in pieces (use your fingers to break apart to preserve oil)
6 tablespoons unsalted butter, cold
Preheat oven to 425 degrees.
Whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, cinnamon, and sugar. In a small bowl, mix the egg, cream, and vanilla.
Cut butter into the dry ingredients with a pastry blender. Add the egg mixture, stirring with a fork until just mixed. Then add dried cranberries and walnuts, and with a floured hand, knead in the bowl about 5-10 times. Batter will be sticky.
On a large greased cookie sheet, place all of the dough in the center, patting to just under 1” thickness. (It helps to have a little extra sorghum flour on your hands.) Then cut into wedges with a butter knife or plastic spatula (if using a non-stick baking sheet), sliding them into place on the cookie sheet. Don’t worry if they break—just push them back into shape with your fingers.
Bake in a 425 degree oven for about 10 minutes, until lightly brown. (Convection oven: 400 degrees for 7 minutes; then turn the oven off for 5 minutes.)
Yield: 8 scones. Freezes well.
