Scones, anyone?

6 Jan

I have to admit that although these delicious morsels were meant to be scones, they actually have a consistency similar to a perfectly flaky biscuit. Either way, they are absolutely delicious. I think I may try cutting biscuits from this dough and make some gravy to go along with them. Mmm.

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You’ll need:

1 c sorghum flour

1/2 c potato starch (not potato flour)

1/2 c white rice flour

3 tsp baking powder

1 tsp xanthan gum

1/4 tsp salt

6 Tbl butter, chilled and cubed

1.5 c heavy cream

Preheat oven to 400 degrees F. In a large bowl combine dry ingredients, and whisk to combine thoroughly. Add butter, and using a pastry cutter, fork, or fingers, cut in until it resembled rough gravel. I use my hands and squeeze or squish the butter between my fingers until I get the consistency I want. Add cream and mix to combine (again, I use my hands).

Knead until combined and smooth. Pat into a round about 1 inch thick.

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Slice into six (6) wedges. Or, if you’d like to try biscuits, this is where I’d use a 2-3 inch round cutter.

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Bake for 20-30 minutes or until golden and aromatic.

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I devoured mine topped with strawberry jam and a cup of tea. They are flaky, chewy, and have a wonderful texture. You will not be disappointed!

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