Blood Orange Chia Seed Scones (Gluten Free)
Scones. They aren’t fancy or beautiful but I love them all the same. Until I master a gf croissant this will be my favorite little baked good. P.S. I am working on that croissant by the way.
This version is pretty scrumptious. Blood oranges are in season now and I love the uniqueness of the blood orange. This variety of orange is less acidic so the sweet factor is prevalent. They can even have tone of berries, much like a kiwi can sometimes taste like apple. Either way, they are here for just a while so you should get them into as many foods as you can before they’re gone. Enjoy!
FREEZER FRIENDLY: Once scones are completely cooled and before they are glazed, place them on a sheet pan in the freezer for one hour. Then store them in a zip top freezer bag.
2 cups Gluten free AP flour, 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
1/4 cup blood orange juice
zest from 1 blood orange, reserve 1/2 for glaze
cold buttermilk, enough to equal 3/4 cup with the egg added
3/4 cup chia seeds, presoaked
+ 1 egg extra for wash
1 cup confectioner’s sugar
1-2 teaspoons blood orange juice
1 tablespoon+1 teaspoon blood orange zest
Preheat oven to 400° F.
Mix flour, baking powder and salt in a food processor. Pulse a few times to add extra air to the dry ingredients. (You can also use a stand mixer fitted with the paddle attachment).
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 once the egg is displaced.
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. Add in 1/2 the zest, presoaked chia seeds, and blood orange juice. Pulse to incorporate.
Sprinkle Brown rice flour on a butcher block or solid work surface. Or work out dough between two pieces of parchment paper.
Turn dough out onto the floured surface or onto one of the pieces of parchment. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.
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 it tough.
Place the scones on a parchment lined sheet pan.
Lightly beat the extra egg. Using a pastry brush, brush the tops of each scone with the beaten egg.
Bake for about 15 – 20 minutes (depending on your oven) until scones have puffed slightly and are a golden brown color.
When cooled drizzle with a blood orange glaze. This step is optional.
For glaze: Mix 1 cup confectioner’s sugar to 1 – 2 teaspoons blood orange juice plus remaining zest. Drizzle over the tops of cooled scones.
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 they will definitely be both beautiful and delicious even while still warm. Enjoy!
* In place of gluten free AP flour 2/3 cup each of a gluten free flour and a starch can be exchanged. For example: 2/3 c. potato starch+ 2/3 cup brown rice flour+ 2/3 cup sorghum flour. Or 1 1/3 cup brown rice flour + 1/3 cup tapioca starch. Mixing and matching flours and starches of your choice.