Gluten Free Cinnamon Scones

My husband was at the library, and a gluten free cook book on the shelf caught his eye. So, he brought it home to me, and it is quickly becoming my favorite ever. Truth be told, I’ve not been that crazy about any of the gluten free cook books I’ve tried until this one. It’s called Artisanal Gluten-Free Cooking. It has “275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet – and Even Those Who Aren’t.”

I’m about to renew it a second time. I think I’m just going to have to buy it.

The whole book is built on the authors’ (husband and wife chefs Kelli and Peter Bronski) “artisanal flour blend.” All of the recipes that use flour start with this. It’s not just a book full of gluten free versions of traditional recipes. It is just a beautiful cook book full of delicious recipes from around the world. They offer their version of everything from pesto to tostones to sweet and sour chicken. An added bonus for me is that it’s full of beautiful food photography.

The first recipe I tried was for scones. And yum. What a winner. I tweaked it to make them cinnamon, ’cause that’s my favorite kind of scone. I also made them a little thinner to make more. My whole family went nuts over these, and the best part is that they were as good on the 3rd day as they were on the first. The authors claim that they last a week on the counter in an airtight container, but we didn’t make it that long. The authors also claim that they taste best on day 3 when they get a little flakier, but my family and I agreed that they tasted best warm, fresh from the oven.

I’ve made them twice, and they were fantastic both times. I think I will double or triple the batch next time, and freeze them for a great treat to offer guests. Plus, I want to have them around so I can hear my 4 year old ask for a “scinnamon scone.” =D

Truth be told, I like a flakier scone. These are more like the ones you get at Panera or Starbucks, but nonetheless fabulous. And I swear on all that is holy, they don’t taste like a gluten free product. I did have some non-gluten free folk taste and confirm that fact (including my husband who loved them.)

Baking Tip of the Century: You’ve probably heard this a million times, but if you don’t already do so, you need to start weighing your ingredients when you bake! It has made all the difference in the world in my baking. I bought this scale from Amazon for $20, and it works beautifully. I test it for accuracy every now and then by placing nickels on it. One nickel weighs 5 grams. 

But enough about me, let’s get to the recipe!

Note: I made my scones thinner so as to be able to cut more. They’d look even prettier if they were 3/4″ thick like the picture in the cookbook.

Gluten Free Cinnamon Scones

3 1/2 cups (438 grams) artisan gluten free flour blend (or your favorite blend)
2 tsp xanthan gum
2 Tb gf baking powder
1/3 cup of sugar
3/4 cup (1 1/2 sticks) cold, salted butter (I used unsalted butter and a pinch of salt)
1 cup heavy cream
2 eggs
1 tsp gf vanilla extract
3/4 cup cinnamon chips
1/4 cup cinnamon sugar mixture (for dusting)

1. Preheat the oven to 375 degrees F.

2. Mix the flour, xanthan gum, baking powder, and sugar in a large bowl.

3. Cut the cold butter into the flour mixture until the mixture resembles pea-sized crumbles (use a pastry blender, two knives, or your hands).

4. Add cinnamon chips.

5. Mix together the cream, eggs, and vanilla in a seperate bowl. Add to the flour mixture and work together until a dough forms. I stirred it all with a spoon, then used my hands to work it. It’s a very sticky dough. That’s what you want.

6. Form the dough into a flat shape that is the thickness you desire. The book says that if you want it 3/4″ thick which will yield 16 scones), make a rectangle about 3″ wide by 20″ long. I made a square that fit on one of my cutting boards, and ended up with 22 scones that were about 1/2″ thick. You can also form a circle to have rounded edges.

7. Dust with your cinnamon sugar mixture. Cut into triangles. Freeze or continue to next step.

8. Place the scones on an ungreased cookie sheet about an inch apart. Bake 15 to 20 minutes or until golden brown on bottom.



2 thoughts on “Gluten Free Cinnamon Scones

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