I love scones! Rich, moist, flavorful, and the perfect size for a simple breakfast. At the Virginia Renaissance Faire, I typically offer 5-6 different scones each week and vary the scones from week to week. The Faire gates open at 10:00 am.; rarely do I have scones after 12:00 noon. One reason I run out so quickly is because visitors who do not need gluten free foods will snatch these up as well. Given how moist, tender and flavorful these scones are, it’s really not surprising.
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
Butter needs to be very cold when making scones. Part of the scone’s rise is due to the steam that is generated as the butter melts. Place the butter in the freezer for 15 minutes before using. Then grate the very cold butter before adding it to the flour mix, using either the grating tool of a food processor or a hand grater. If the grated butter is not used immediately, return it to the refrigerator. The colder the butter, the better the rise.
Make ahead: You can grate the butter and store it in the refrigerator in a covered container to use when needed.
When putting scone dough on a baking sheet, line the sheet with parchment paper. If using a scone pan, line the bottom of the scone sections with triangles of parchment paper and then spray the pan with a non-stick cooking spray.
Combine My Gluten Free Flour Mix with the xanthan gum, salt, baking powder, and lemon zest. Pulse for 2-3 seconds until all dry ingredients are evenly distributed throughout the gluten free flour. This helps to ensure an even rise. Since the goal is to rub the flour into the flour, the sugar and poppy seeds will be added after the flour and butter have been combined. then add the grated butter and pulse for 3-4 times for 2 seconds each time. When the flour mix looks coarse, add the sugar and poppy seeds and pulse for an additional 2-3 seconds. Pour the flour mix into a bowl and make a well in the middle of the flour mix.
If you prefer, the butter and flour can be mixed in a large bowl using only one’s fingertips. Never mix with your hand- your fingertips are cooler whereas your hand is warmer and will cause the butter to melt. The goal is to rub the butter into the flour mix so that the butter is the size of small peas. This ensures a uniform rise as the butter melts and turns to steam during baking. Again, make a well in the middle of the flour mix.
Crack eggs into a small bowl and whisk before combining with other liquids. That way, it is easy to remove any bits of eggshell or bloody eggs. Whisk together the eggs with the remaining wet ingredients. Immediately pour the egg and milk mixture into the well in the flour mix before the honey separates. This ensures that flour in the bottom of the bowl becomes wet and moisture is distributed evenly throughout the dough. Use a spatula to combine the dry and wet ingredients.
Gluten free flours need time to absorb moisture. Refrigerate your prepared scone batter for a minimum of 2 hours or overnight. This will also chill the butter again and produce a better rise.
If using a scone pan, measure dough into prepared scone pan.
If using a baking sheet, place the dough on the baking sheet and pat the dough into a circle. Dough should be 1″ thick. Cut the dough into 8 equal parts and separate slightly; separation enables heat to reach more surfaces of the scone, enabling a better rise.
The “toothpick” test to check for doneness typically does not work with gluten free baked goods. An instant read thermometer is an essential part of gluten free baking. Gluten free baked goods should typically be baked to 210-215 degrees.
Once scones have finished baking, let them cool for 15 minutes, then remove them from the scone pan or baking sheet and place them on a cooling rack. This prevents scones from sticking to the pan and prevents condensation within the pan.
Scones are wonderful while warm with a pat of butter or lemon jelly. However, if icing is desired, let the scones cool completely. Then place a sheet of waxed paper under the cooling tray to catch any icing that drips off the scones and spoon prepared icing on top of scones. And then, ENJOY!
A moist, tender, lemon and poppy seed scone that's gluten-free! Directions: Grate the butter using the grating tool of a food processor or with a hand grater. Place the eggs in a bowl of very warm water to warm to room temperature. In a large bowl, combine My Gluten Free Flour Mix, xanthan gum, salt, baking powder, and lemon zest. Combine with the butter in the bowl of the food processor. Pulse 3 times for 2-3 seconds each time until flour looks coarse. Add the sugar and poppy seeds, pulse for 2-3 seconds. Pour back into the large bowl. Make a well in the middle of the flour/butter mix. In a small bowl, combine the , ½ & ½ , two large eggs, honey and lemon extract; whisk together. Immediately pour into the well in the flour mix. Use a spatula to combine the ingredients until there are no dry spots in the flour. Use the spatula to fold the flour 5-6 times. Cover the bowl, label and refrigerate for at least 2 hours or overnight. To Bake: Line a heavy baking sheet with parchment paper. If you do not have a heavy baking sheet, double up 2 lightweight baking sheets. If you prefer to use a scone pan, spray the scone pan with non-stick cooking spray. Line the bottom of the scone wells with parchment paper. Remove the scone batter from the refrigerator. While still in the bowl, use a spatula to again fold the dough over 5-6 times. (i.e., Kneed the dough while still in the bowl.) If baking on a baking sheet: Place the batter on the large parchment-lined baking sheet and pat the batter into a large circle 1” thick. Cut the circle into 8 equal wedges. Separate the wedges so that there is ½” of space between each wedge of scone batter. If you are using a scone pan, fill each well with an equal amount of batter. Place the prepared scones back into the refrigerator while you preheat the oven. Preheat the oven to 375 degrees. Once the oven is hot, place the prepared scone pan or baking sheet on the middle rack. Bake for approximately 15 minutes or until an instant-read thermometer, when inserted into the middle of a scone, reads 210-215 degrees. If an instant-read thermometer is not available, insert a metal cake tester into the middle of a scone. Scones are done when the metal cake tester slides out easily and there is no batter on the cake tester. Remove the scones from the oven and place the baking sheet or scone pan on a metal cooling rack; let cool for 15 minutes. After 15 minutes, remove scones from the baking sheet or scone pan and place on the cooling rack to cool completely. For the optional icing: Place a sheet of waxed paper under the cooling rack to catch icing drips. Combine the powdered sugar and lemon juice. Add additional water, a few drops at a time, until you achieve your desired spreading consistency. For a thin glaze, add more water; for a thick icing, add less water. Frost the scones; allow the icing to drip off the sides of the scones. Enjoy!Gluten-Free Lemon Poppy Seed Scones
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Instructions
My Gluten Free Flour Mix:
70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour
This equals 155 g. per 1 cup.
To make a large batch at once, I multiplied the above amounts by 8:
560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca
This makes 1240 g./ 8 cups of Gluten Free Flour Mix
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