Chocolate chip scones, GF and delicious | The Allergy-Free Cook Bakes Bread part two

After perusing all the tempting recipes in The Allergy-Free Cook Bakes Bread, and having a tough time deciding what to make, I finally decided that since I had tried a yeasted pizza dough that served as the base for a savory taco pizza, I should also try something in the sweet treat category. The English muffins I was eying would have to wait until I made chocolate chip scones. I remembered fondly my pre-GF scones, and wondered how these would stack up.

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.

Because there are more ingredients involved with GF baking, and because I can be a bit scatterbrained, I've devised a method to make sure I add all the ingredients to a recipe. I place every ingredient in the recipe on the counter, and as I measure and add each one to the bowl, I place it back into the baking cupboard, which happens to be right next to my work surface. Thus I was busily employed at the point where the dry and wet ingredients combine were about to combine, when my husband rushed into the kitchen all excited about something. I got distracted, and tried to answer his questions until finally, I placed my attention back on the bowls. I combined. I patted out the dough into a round shape. I admired my work. But something wasn't right, and I had an aaarrrgggh moment as I realized  the chocolate chips still sat on the counter. A couple more aarrghs while I considered what to do, then I spread the chips over the top of the dough and gently but firmly pressed them in as best I could. I tried to keep the dough from flattening more but I'm sure my scones were patted down a bit more than required. Still, they came out great. I wonder though, if my husband would have liked the flavor better if the chocolate chips had been better integrated.

(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.

oooooooooooooooooooooooooooooooooooooooooooo

Bettah buttah

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.