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.
UPDATE 5/18/18: I have added the recipe that uses AP flour also.
- 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.
- 4 cups unbleached all-purpose white flour
- 1/2 cup sugar
- Pinch of baking soda
- Pinch of salt
- 1 and 1/2 rounded soupspoons full of baking powder (about 1 and 1/2 tablespoons)
- Poppy Seeds or citrus peel
- 1 large egg
- 1 to 1 and 1/2 cups sour cream or plain yogurt
- 1/2 cup melted butter or safflower oil
- 1 cup heavy cream, 1/2 and 1/2, milk, or milk mixed with yogurt
- Flavor extract of your choice like vanilla, almond, orange.
- 2 teaspoons milk or 1/2 and 1/2
- 2 teaspoons sugar for sprinkling (more if you like)
- In a large bowl mix all the dry ingredients with a fork including the optional seasonings.
- Make a well on top of the flour and crack the egg on top. Add the sour cream and all the other liquid ingredients including flavor extract. Mix together quickly until everything has just come together but not well mixed like cookie dough.
- On a floured surface form into two balls and pat each to the size of your hand. With a brush, paint on some milk, and sprinkle with sugar.
- Cut each round into 6 or 8 wedges and place on a parchment covered or lightly greased baking sheet.
- Bake at 425F for 15-20 minutes. They should look golden brown on top and the kitchen will smell really good. Serve with jam and butter.