Everywhere I look lately I have been seeing scones. Whenever my husband and I go out for breakfast, regular scones are available but there has never been a gluten free scone offered (except at Woodberry Kitchen in Baltimore, and it was awesome).
One of my all time favorite shows is the Great British Bake Off (if you have not seen it, check it out on Netflix or PBS). Each week, the contestants were given a theme for the week, and the history of that baked good would be explained. I really enjoyed the episode where they discussed scones. I decided that I would be up to the challenge and see what I could do with gluten free flours. It ended up being pretty darn good.
- Use your scale for this recipe!
- 115 G almond flour
- 140 G all purpose gf flour mix (I used cup 4 cup)
- 1/4 cup raw cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1 stick cold unsalted butter cut into cubes
- 1/2 cup coconut milk
- 1 large egg at room temperature
- 1 stalk of rhubarb chopped and coated in maple syrup
- Step 1 Preheat oven to 350F.
- Step 2 Mix together the flours, baking powder, baking soda, salt in a large bowl.
- Step 3 Work the butter into the dry ingredients until the butter is the size of lima beans.
- Step 4 In another bowl, whisk together the coconut milk and the egg. Pour it into the bowl with the dry ingredients and mix it with a rubber spatula.
- Step 5 It is up to you now how you want to shape them, I took a round cutter and would form a ball with the dough, flatten it, and then cut it. Fill the entirety of the center with the maple rhubarb and then cover it with a top piece.
- Step 6 Bake for 12 minutes and then turn the baking sheet in the oven. Bake for 10 more minutes. Remove from oven and allow it to sit on the pan for an additional 10 minutes before serving.