I was blessed to be asked to help make scones for a recent women's event at my church (Faith Bible Church in Murrieta, CA). I was given a recipe for regular scones which I got to make my own - researching various flavor combos- what a great adventure that was! But then I remembered that some of the women at our church are on Gluten-Free (GF) diets, and I wanted to accommodate them so they could enjoy the breakfast at the event as well. Several women have asked me for the GF recipe, so here it is!
3 Cups Bob's Red Mill Gluten Free Flour Mix (or your own favorite all purpose GF Flour blend)
1/2 Cup Coconut Flour
Cup granulated sugar (I used vanilla sugar - sugar infused with vanilla
beans- but regular sugar is fine too)
1 teaspoon baking powder
2 teaspoons baking soda
2/3 Cup Cold Butter (sliced thin- in 1/2 Tbsp or smaller increments- or sliced using a food processor)
1 1/3 Cups Buttermilk
1 Cup Toasted Coconut (bake on a cookie sheet with a rim at 350 degrees for 10 minutes)
1 Teaspoon Coconut Extract (optional but preferred)
1 Teaspoon Vanilla Extract (optional- I just love vanilla so I add my homemade vanilla with vanilla beans to the recipe)
STEPS: (I find this easiest using a stand mixer, but you can use a hand mixer
if you prefer. Be careful not to overmix this dough as it will get stiff).
Preheat oven to 380 degrees F
1) Blend together flours, sugar, baking powder and baking soda.
2) Add sliced butter 2-3 pieces at a time, until you no longer see large pads of butter.
3) Add toasted coconut (leaving about ¼ cup for the topping) (and extracts if you decide to do so).
4) Incorporate buttermilk 1/3 Cup at a time until dough starts to tighten up.
dough out onto a floured cutting board (I prefer to use the coconut
flour), and lightly need (if necessary- just to make all dough stick
together). Then cut the dough into ¼ths.
each 1/4 dough into a ball, and flatten with the palm of your hand,
until diameter of the dough is about 6”-8” round and about 3/4” – 1” in
height (this recipe doesn’t rise very much, so make it as tall as you
want the scones- but for GF I prefer a little thinner than traditional
scone height due to the texture and consistency). Sprinkle
the dough into 6 pieces (these make small scones- like the ones at the
women’s event. If you want them larger- then cut the initial dough into
1/3rds instead of 1/4ths).
at 380 degrees F for about 16 minutes- scones will be a light golden
brown (pan does not need to be greased- I prefer to use parchment paper
to line my pan, but it is not necessary).
9) Allow to rest 1-2 minutes then transfer onto a cooling rack.