Pie Cottage Scones
I’ve made scones for years using a recipe that was handed to me from Sue, a friend with a baking style much like my own. I learned to bake without measuring equipment other than cups from the cupboard and spoons from the drawer. Sue’s instructions included words like soupspoon full and big plops. Oh how I can relate.
The last few days friends came over for tea, always a lovely way to spend an afternoon. Scones were at the top of my list to share but in order for me to have one, too, I would be making them gluten-free. Yesterday’s version came out so well, that today I recreated them with standard measuring equipment in order to give you a better idea of just how much a big plop is.
It takes five minutes or less to put these together if you have gluten-free flour already made up, plus 15-20 minutes to bake. I made them with vanilla flavoring but you can alter that to any flavor extract you like; almond, coconut, rum, lemon or orange; and poppy seeds, lemon or orange zest, or raisins are nice additions, too.
- 2 3/4 cups gluten-free flour mix
- 1/4 cup sugar
- pinch of baking soda, less than 1/8 teaspoon
- pinch of salt, less than 1/8 teaspoon
- 1 1/2 tablespoons baking powder
- 1 egg
- 4 tablespoons melted butter
- 1/2 cup sour cream or yogurt
- 1 teaspoon vanilla extract
- 1/2 cup cream or milk
- Preheat oven to 425F.
- In a large bowl mix gluten-free flour mix, sugar, baking soda, salt, and baking powder together.
- Make a slight well on top of the dry mix, crack the egg on top and lightly beat the egg with a fork.
- Add melted butter, sour cream or yogurt, vanilla, milk, and mix everything together with a fork.
- Turn onto a lightly floured piece of plastic wrap and form into a round disc that is about 1 1/2 inches thick and about 7 inches in diameter.
- Paint some milk on top with a brush and sprinkle on some sugar.
- Cut the round disc into 8 pieces.
- Bake on a parchment covered baking sheet for 18-20 minutes. They should look golden brown on top and the kitchen will smell really good.
- Serve with jam and butter.
To make with all purpose gluten-full flour, use just 2 cups.