Apricot Scones (Gluten Free)
If you are close to me you know that my favorite baked good would be the scone. The best of both worlds: both biscuit and dessert. A hint of sweetness from the addition of fruits yet still having that buttery flakiness. Scones have to be the fastest pastry to prepare except for maybe pie crust, but you have to chill pie crust so were back to the scone as the winner.
They are the perfect way to enjoy jams and jellies. A terrific host for lightly sweetened cheeses, or if you’re like me, clotted cream if you can get your hands on a good one. A scone is also just as enjoyable with a pat of good butter nestled inside it.
FREEZER FRIENDLY: Once scones are completely cooled, place them on a sheet pan in the freezer for one hour. Then store them in a zip top freezer bag.
Gluten free scones can be just as amazing as traditional scones. A few tips to help you along…
Work fast. I grate my butter and freeze it so it won’t melt until it gets in the oven keeping the dough nice and flaky.
Don’t over mix. Again this helps if you move quickly. If you over mix it will result in a very dense scone. Still tasty but not the goal. Just mix until ingredients are visibly incorporated, not totally married.
Bake high. Gluten free breads don’t “brown” as easy as traditional breads, so the high heat not only gives a good rise to your scone it also allows for the pretty golden color on top (the egg wash helps with that as well).
2 cups Gluten free AP flour, double sifted*
4 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
1/2 cup very cold butter
1 egg, lightly beaten
cold buttermilk, enough to add up to 3/4 cup with the egg added
3/4 cup dried apricots, diced
1 egg, extra for wash
Preheat oven to 400° F.
Mix flour, baking powder and salt in a food processor. Pulse a few times to add air to the dry ingredients.
Add butter and repulse just a few times more to create a crumbly mixture. You aren’t looking for a smooth dough.
In a measuring cup, crack in egg and lightly beat it. Pour in buttermilk (you can use plain milk or dairy free milk also) to equal 3/4 cup liquid.
Slowly add liquid to dry ingredients while pulsing the food processor. You should have a soft dough, but not wet or very sticky. But still be careful not to over mix or heat up your processor too much. This entire process only takes a few minutes up to this point.
Sprinkle Brown rice flour on a butcher block or solid work surface.
Turn dough out onto floured surface. Pat out lightly with fingers to about 1 1/2 inch flat.
Cut dough at an angle to get triangle or square shapes. This saves you from having to re-roll and shape dough; overheating it and making the dough tough.
Place the scones on a parchment lined sheet pan.
Lightly beat the extra egg well. Using a pastry brush and brush the tops of each scone with the beaten egg.
Bake for about 15 – 20 minutes (depending on your oven) until well scones have risen a bit and are golden brown in color.
TO SERVE: Gluten free scones are a bit different than traditional in that they need a bit of cool time to get that flakiness we all love in our scones. But that will definitely be both beautiful and delicious even warm. Enjoy!