Mustard and Cheddar Scones
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon mustard powder
1 and 1/2 teaspoons salt
1/3 cup (5 and 1/3 tablespoons) cold, unsalted butter
1 cup grated sharp cheddar cheese (use large setting)
1/3 cup + 1 tablespoon cream
1/3 cup + 1 tablespoon cold water
additional cream for topping
pepper
Preheat oven to 425 degrees. Grease large cookie sheet.
In a large bowl, whisk sorghum flour, arrowroot starch, baking powder, xanthan gum, mustard powder, and salt. In a separate bowl, grate cheese on coarse setting; set aside. Cut butter into small cubes, and use a pastry blender to combine with flour mixture. Using a fork, add cheese to flour mixture. Then add all of the cream and 1/3 cup cold water. Mix quickly with a fork to moisten flour mixture so that it will form a coherent ball. Add more water gradually, as needed. Knead in the bowl about 10 times.
Place ball of dough in the center of the cookie sheet, pressing to about 3/4-inch thickness. Cut into 8 pieces (being careful not to harm a non-stick surface), moving them from the center so that they have room to spread. If a part falls off, just press it back on. (Can be cut into small triangles for party-sized scones.)
Cook at 425 degrees for 10-12 minutes (convection oven: 400 degrees for 8 minutes; then turn off oven, but leave scones for 5 more minutes). Yield: 8 scones.
Serve warm or freeze within 24 hours. Can be warmed in toaster oven or microwave. Freezes well.
2/3 cup arrowroot starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon mustard powder
1 and 1/2 teaspoons salt
1/3 cup (5 and 1/3 tablespoons) cold, unsalted butter
1 cup grated sharp cheddar cheese (use large setting)
1/3 cup + 1 tablespoon cream
1/3 cup + 1 tablespoon cold water
additional cream for topping
pepper
Preheat oven to 425 degrees. Grease large cookie sheet.
In a large bowl, whisk sorghum flour, arrowroot starch, baking powder, xanthan gum, mustard powder, and salt. In a separate bowl, grate cheese on coarse setting; set aside. Cut butter into small cubes, and use a pastry blender to combine with flour mixture. Using a fork, add cheese to flour mixture. Then add all of the cream and 1/3 cup cold water. Mix quickly with a fork to moisten flour mixture so that it will form a coherent ball. Add more water gradually, as needed. Knead in the bowl about 10 times.
Place ball of dough in the center of the cookie sheet, pressing to about 3/4-inch thickness. Cut into 8 pieces (being careful not to harm a non-stick surface), moving them from the center so that they have room to spread. If a part falls off, just press it back on. (Can be cut into small triangles for party-sized scones.)
Cook at 425 degrees for 10-12 minutes (convection oven: 400 degrees for 8 minutes; then turn off oven, but leave scones for 5 more minutes). Yield: 8 scones.
Serve warm or freeze within 24 hours. Can be warmed in toaster oven or microwave. Freezes well.