I was pretty excited since I was still stoked by the success of my first recipe from the cookbook, but I'm still at an early stage of GF baking, and never sure how something I'm making will turn out. Will they taste like scones? Will the batter be hard to handle? Will it be gritty, sandy, gluey?
The scones exceeded my highest expectations and tasted exactly like ... scones. The crumb was delicate and, dare I say, almost flaky. They were lightly sweetened, exactly the way I like. My husband felt that something was lacking in the flavor, but I disagreed. It's possible that the little mistake I made while preparing the scones had a subtle effect on the taste, however, I think when I make them again, I'll add vanilla extract for a little added depth. We cut the scones in half because they were a little big for us, but if you want eight pieces instead of four, I suggest waiting until the scones are baked before making the extra cut. They will be a lot easier to handle.
|Scones cooling on the rack.|
(Click on the recipe to see it larger. Recipe reprinted with permission.)
Notes: 1) Instead of using a pastry cutter or knives, I pulsed the fat into the grains with my food processor. 2) To make the buttermilk called for in the recipe, place two teaspoons of cider vinegar into a measuring cup and add five tablespoons of cold nut, seed or soy milk. Allow to stand for about 10 minutes. Use as little as you need to create a cohesive dough. I had to use it all. 3) You may want to add a teaspoon of vanilla extract to the wet ingredients. 4) The scones taste best after about five minutes of cooling. They aren't as good after they sit around for a while.
Thanks to Book Publishing Company for allowing me to publish the recipe.
Full disclosure: The cookbook was provided free to me by Book Publishing Company. I was under no obligation to write a favorable review, or any review. I received no money nor promise of monetary gain. I am not an affiliate of this company. All opinions are my own.
The recipe I printed above calls for vegan buttery spread, and I want to alert you to Bryanna Clark Grogan's new recipe for homemade buttah. It is both palm oil-and-coconut oil-free. She provides extensive information about not only how to make the butter substitute, but why she chose the specific ingredients she used, and why palm oil is having such a negative impact on orangutans. Buttah looks like a great alternative to the popular butter substitutes currently in use.
BTW, The photo is for illustration only. It is NOT buttah. I haven't made any yet but am intrigued.