This morning I read on Celia’s figjamandlimecordial blog that it is International Scone Week. Who knew? As it happened I was preparing my shopping list. I added a couple of things to it so that I could have a go at ‘playing’ the scone making game this week!
The recipe I’m making available to you is one I’ve cobbled together from a couple of others… mmm, well, kinda, sorta… with a dash of creative modification of my own. I hate to brag, but I could have eaten the entire batch. Good thing it was small!
I’d been craving some kind of bread type food and this satisfied me perfectly, without having to eat gluten or sugar. I’d invite you over to taste them, but they may be gone by the time you get here! Have a great week!
–Ardys
Gluten Free Currant Scones
½ C almond meal
¼ C gluten free flour (Orgran)
¼ C coconut flour
1.5 T xylitol or sugar
1.5 tsp baking powder
½ tsp xanthan gum
¼ tsp sea salt
2 T cold, unsalted butter
1/3 C currants
2 tsp grated orange zest
1 egg yolk
½ C heavy cream
Preheat oven to 210 C (425 F). Place parchment paper onto a baking sheet.
Combine dry ingredients into a bowl and mix with a fork to blend well.
Chop butter into small pieces and add to dry ingredients. Rub into dry ingredients with tips of fingers until it resembles course bread crumbs.
Separate the yolk, add to a cup along with the cream and mix well with a fork to blend. Add all but a small amount of the cream mixture to the dry ingredients, saving a scant tablespoon of mixture to brush over the tops of the scones.
Mix the dough until it comes together as a ball, then turn onto bench top that has been dusted with GF flour. Knead just a few times until it is quite consolidated, then pat into about a 15-20mm (3/4 inch) thick, round shape. Place onto the baking sheet and make cuts right through so that there are 8 small, wedge shaped scones. Brush with the remaining egg and cream mixture.
Bake for 12-13 minutes. The scones will be fairly crumbly, but delicious, if eaten while warm. Or they will become slightly firmer as they cool. Also the sweetness develops a bit further as they cool. The inside is a very tender, soft texture with a nice outer crust.
Betty said:
Mmm, your timing is not good, Ardys. Just when I am not there to pop in for a cuppa!….and a scone….
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ardysez said:
You have the advantage of a second shot at it Betty! When you return from your travels!
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Joanne T Ferguson (@mickeydownunder) said:
G’day! These look terrific and wish I could try one with my coffee now!
Thanks for sharing them as part of the International Scone Week by Celia too!
Cheers! Joanne
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ardysez said:
Thanks so much Joanne. A pity we don’t have access to a ‘beam me a scone’ technology!
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Francesca said:
This looks like a very healthy version of a scone and so good for those who need to avoid certain products. I would like to taste a slice now.
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ardysez said:
Thank you Francesca. I even surprised myself with the results on this one. I think anyone would enjoy these.
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ladyredspecs said:
That a great looking scone Ardys and GF too, what a bonus!
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ardysez said:
I have to say, I must be getting this gluten free thing down because they really are as good as any ‘normal’ scone I’ve eaten. Thank you for reading!
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ladyredspecs said:
Great looking scones Ardys, and GF, that’s a big bonus!
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EllaDee said:
Mmm, I enjoy run-of-the-mill scones warm out of the oven but don’t love them. Flour I can tolerate but my body doesn’t love it. And hates more than a little sugar. These scones I could love, especially the bonus of currants and orange zest for flavour 🙂
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ardysez said:
I think these could be good with even less sweetener in them EllaDee. I’ve gotten so sensitive to the sweetness of things that it’s hard for me to judge what others might like. I think the next time I make them I will make with only 2 tsp of xylitol (which doesn’t spike one’s insulin the way sugar does, though the amount in this recipe is already quite small.) Thank you for reading. x
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anne54 said:
Delicious!
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ardysez said:
Thanks Anne!I can’t believe there are still two pieces left this morning!
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Celia @ Fig Jam and Lime Cordial said:
Ardys, my friend Lisa will be so happy to hear about your post – she asked me to be on the lookout for a good gf scone. Thank you! 🙂
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ardysez said:
So pleased to help out. My husband who is not wheat sensitive really enjoyed these too! Went back for seconds! x
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Ngan R. said:
These look fantastic, and they’re gluten-free! Neat! I would love to have one of these right now.
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ardysez said:
Thank you Ngan!
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glutenfreezen said:
Ohhh…they look fabulous!
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ardysez said:
Thank you April!
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MamaD1xx4xy said:
These look and sound fabulous! I just made my scones this afternoon and will blog soon. I toyed with putting some almond meal in them but didn’t. I will definitely do it sometime in the future. I love almonds and raspberries so tend to think it would go well with raspberry jam. Glad to hear it worked well for you!
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ardysez said:
Thank you Gretchen. Yes, I’m sure raspberry jam would be sensational on these.
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Lorraine @ Not Quite Nigella said:
They look really good! I would have thought that gluten free scones might not turn out but these look perfect 🙂
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ardysez said:
Thank you Lorraine. I do think anyone would have enjoyed eating one of these. They really satisfied my ‘bread-y craving’.
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Selma's Table said:
These look fantastic Ardy. Can hardly believe that they are GF!
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Chica Andaluza said:
Gorgeous and I love the topping!
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ardysez said:
Thanks so much!
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thecompletebook said:
What a wonderful GF scone!
Have a super day.
🙂 Mandy xo
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ardysez said:
Thank you Mandy.
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sherry from sherryspickings said:
so many interesting and different ingredients in these. they look great.
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ardysez said:
Thank you for reading, Sherry.
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kathryningrid said:
Sent here by the scent wafting over at Fig Jam and Lime Cordial! Back for more exploration soon! Yum!
Kathryn
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ardysez said:
Thank you for dropping by, see you again soon!
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davidprosser said:
You’re making me drool again. It’s very unsightly.
xxx Massive Hugs Ardys xxx
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ardysez said:
So sorry, David, and I didn’t even give warning! Shame on me!
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