Thursday, January 27, 2011

Original: Blackberry Cornmeal Scones (Gluten-Free)

For the past few weeks I've been craving scones. I realize that this is very bad for my waistline, but my hope is that these scones will somewhat satisfy my cravings. Since I couldn't find a recipe that sounded appetizing, I decided to experiment a bit to create my own and to try to make a gluten-free recipe while I was at it. My experience with gluten-free baking is limited, so I didn't initially realize that the brown rice flour that I bought probably wouldn't work well without another type of gluten-free flour. I decided to add some arrowroot flour and a tiny bit of xanthan gum to make sure that the scones weren't too crumbly, given that I was also using cornmeal as well.  The scones turned out really well and Nigel couldn't even tell that they were gluten-free. The cornmeal adds a nice crunch and the blackberries (though I realize they aren't in season) allow these scones to stand well on their own, no butter or jam needed.

Blackberry Cornmeal Scones

1 1/3 cup flours (2/3 cup arrowroot flour, 2/3 cup brown rice flour)
2/3 cup cornmeal
1/3 cup sugar
1 tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1/2 tsp. salt
1/3 cup cold butter
3/4 cup cream
lemon zest
1 1/2 cups blackberries (fresh or frozen)

Preheat oven to 450F.

In a large bowl, mix together the dry ingredients with a spoon. Just mix enough to blend the ingredients.

Chop the butter into pieces and mix it into the dry ingredients using a pastry cutter or two forks. The mixture should be slightly crumbly.

In a separate bowl, whisk together cream, eggs, and lemon zest until egg is blended into the mixture. Create a well in the center of the dry mixture, pour the wet mix into the hole, and blend together using a spoon. Be careful not to overwork the batter. Add blackberries.

Drop batter onto a greased or parchment lined baking sheet. Bake for approximately 15 minutes.

Tip: These tend to become a bit soft when they are stored, so reheat them in the oven to bring back the crunchiness of the outer crust!

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