Saturday, March 31, 2012

Gluten-Free Toasted Coconut Scones

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
2/3 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. 
5)    Turn 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. 
6)    Make 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 
7)    Cut 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). 
8)    Bake 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.

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