Scones are a great breakfast nosh or the perfect afternoon snack–with a cup of tea, of course. You can also enjoy them without gluten. Today’s recipe comes courtesy of the National Foundation for Celiac Awareness. Learn more about celiac disease.
Makes 6-8 scones
1 cup of rice flour (brown or white)
1/2 cup of potato starch
1/2 cup of cornstarch
1/4 cup of powdered sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 1/2 teaspoons of guar gum
1/4 teaspoon of salt
1/4 cup of brown sugar
1/4 cup of butter
1/2 cup of yogurt
2 tablespoons of water
Powdered sugar and rice flour for kneading
1 cup of powdered sugar
1 tablespoon of milk
(3 drops of flavoring)
Mix all of the dry ingredients together.
Add the butter, then yogurt, water, and egg.
Take from the bowl and knead in powdered sugar and rice flour until a ball forms.
Flatten the ball until about 1/2 inch thick.
Cut into 6-8 wedges. Place on a greased sheet or baking dish.
Bake at 350°F for 20 minutes.
Cool for 10 minutes then place glaze on top.
Alternatives: Add flavored yogurt and/or flavoring to the glaze such as apricot yogurt with maple syrup, strawberry yogurt with vanilla in the glaze, or raspberry yogurt with almond flavoring in the glaze. Add nuts or dried fruit. Dried sour cherries are a fabulous addition. Dried lavender for baking (3 tablespoons). A very unique ingredient that keeps guests guessing!