In the past, I would often stop at my favorite coffee shop because of their wonderful scones. If I were feeling generous, I’d take a few home to my children: blueberry for Kate and chocolate chip for Jeff. These scones were one of the first items I tried to replicate once I began eating gluten-free.
I bite into each one with a sigh of gratitude as I enjoy the texture and taste. Even my friends who are not gluten-free request these scones. You can eat them for a continental breakfast, and they are also a delightful treat with tea or coffee in the afternoon.
My favorite variation uses currants, but you can substitute fresh or dried fruit, such as blueberries, golden raisins, dried cherries or cranberries.
1 and 1/3 cup sorghum flour
2/3 cup arrowroot starch
½ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup sugar
¾ cup heavy cream
½ teaspoon vanilla
1 cup currants
6 tablespoons unsalted butter, cold
Preheat oven to 425 degrees.
Whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, and sugar. In a small bowl, mix egg, cream, and vanilla.
Cut cold butter into dry ingredients with a pastry blender. Add egg mixture, stirring with a fork until just mixed. Add currants, and with 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 1-inch 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. (Convection oven: 400 degrees for 8 minutes, and then turn the oven off for 5 minutes.)
Yield: 8-10 scones. Freezes well.