Orange Scones

By Bailey1_

Ingredients

• 1 1/2 cups brown rice flour
• 1/2 cup sweet rice flour or tapioca flour/starch
• 1/4 cup potato starch (not potato flour)
• 2 1/8 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter or dairy-free alternative, chilled and chopped
• 2 eggs
• 4 tablespoons honey or 5 tablespoons sugar
• 1/2 teaspoon orange extract
• ❧ Zest of 1 orange
• 1/2 cup heavy cream, coconut creamer or milk of choice, room temperature
• 1/2 cup dried cherries
• ❧ Cinnamon sugar or favorite icing, for topping, optional

Details

Servings 8
Adapted from livingwithout.com

Preparation

Step 1

MAKES 8 SCONES

This light-textured scone is a great addition to a special brunch. Vary this recipe by adding the fruit zest and dried fruit of your choosing. For a larger gathering, divide scones in half before baking to make 16 mini-scones. This recipe can be made with

egg replacement

1 Preheat oven to 400°F. Line a baking sheet with parchment paper.

2 In a food processor, mix together brown rice flour, sweet rice flour, potato starch, baking powder, xanthan gum and salt. Pulse to combine.

3 Add chopped butter and pulse until mixture resembles coarse meal.

4 Add eggs, honey, orange extract and zest and stir until combined. Add cream, stirring just until incorporated.

5 Place dough onto a lightly floured cutting board. (Dough will be quite sticky.) Knead cherries into dough with a floured wooden spoon, spatula or your fingers. Form dough into a circle about 9-inches in diameter. (For mini-scones, make 2 circles about 4½ inches each.) Knead lightly, using the least amount of gluten-free flour needed. With a sharp knife, cut dough into 8 pie-shaped wedges. Sprinkle tops with cinnamon sugar, if desired.

6 Place scones in preheated oven and bake 12 to 15 minutes (10 to 12 minutes for mini-scones) or until scones turn a light golden brown. Do not overbake as scones will become dry.

For Egg-Free Scones, omit 2 eggs. Combine 2 tablespoons flax meal or ground chia seeds

with 6 tablespoons warm unsweetened applesauce and 1 tablespoon hot water. Let cool. Add to recipe in step 4 to replace 2 eggs.



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