Add 1/2 cup dried currants or dried cranberries to the dough.Scones are the British equivalent of biscuits, and they’re served as part of a traditional afternoon tea. They are also wonderfully rich breads to serve at a holiday brunch.
Yield: 1 dozen
Active time: 15 minutes
Start to finish: 35 minutes
1 cup white rice flour
2/3 cup potato starch
2/3 cup tapioca flour
1/4 cup granulated sugar
1 tablespoon gluten-free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup heavy cream
1/4 cup sour cream
1 large egg yolk, lightly beaten
2 tablespoons whole milk
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine rice flour, potato starch, tapioca flour, sugar, baking powder, xanthan gum, and salt in a mixing bowl. Whisk well.
3. Combine eggs, cream, and sour cream in another mixing bowl, and whisk until smooth. Add flour mixture, and mix until well incorporated.
4. Form dough into 12 mounds on the baking sheet about 11/2 inches high. Combine egg yolk and milk in a small cup. Brush tops of biscuits with egg wash.
5. Bake scones for 14–17 minutes, or until browned. Serve immediately.
Note: The scones can be made up to 1 day in advance and kept at room temperature, tightly covered. Reheat them in a 300°F oven, covered with foil, for 5–7 minutes.
Variations
Add 1/2 cup dried currants or dried cranberries to the dough.
Add 1 tablespoon grated orange zest and 1 teaspoon grated lemon zest to the dough.
Substitute firmly packed dark brown sugar for the granulated sugar.
Scones are traditionally served in England at afternoon tea with some sort of fruit preserves and clotted cream. This high-fat, high-flavor thick cream is easy to replicate in your own kitchen. Combine 4 ounces mascarpone with 1 cup heavy whipping cream. Add a few tablespoons of sugar if you care to make it slightly sweet. That’s it. Enjoy!