Saturday, July 31, 2010

Cranberry Sorgum Scones

If I could eat a gluten-filled scone, I imagine it would taste just like this – light and tender at 1st  bite but a tad sweet and still filling.

1 1/4 cups Bob's Red Mill White Sorghum Flour (956008)
1 1/2 cups Beth's All-Purpose Flour Mix (126013M)
4 tsp. baking powder (such as Red Star or Rumford brand)
6 Tbs. cold unsalted butter, cut into small pieces)
3/4 cup buttermilk
1/4-1/3 cup packed Splenda
1 egg white, lightly beaten
3/4 cup dried cranberries
1 Tbs. grated fresh orange peel
Extra rice flour for dusting
1 egg, lightly beaten, for egg wash (omit if eggs are not tolerated)

Preheat oven to 425. 

In a large mixing bowl, combine flours and baking powder.  Mix well.  Add butter and cut into flour mixture until it resembles a coarse meal. 
(This can be done in a food processor or by using 2 forks or a mixer.) 

In a separate bowl, combine buttermilk, brown sugar, one egg, cranberries and orange peel. 
Make a well in the center of the dry ingredients and add the wet ingredients.
Blend well until dough begins to clump into a ball. 
Line a baking sheet with parchment paper. 
Sprinkle 1 Tbs. rice flour onto the paper and turn the dough onto the paper. 
Turn the dough a couple of time, pressing it and kneading it together. 
Press into an 8 or 9-inch circle and cut into wedges.  (I was able to cut this into 10 wedges.)  Brush the top with the egg wash.  Use a spatula to slightly separate the wedges.

Bake 14-18 minutes. 
Remove and place pan on a wire rack to cool at least 10 minutes. 
Scones may be served warm or at room temperature.  (Do not serve directly from the oven.)  Serve with softened Smart Balance or Cascadian Farms jam.  For a tea party, serve with a pot of lemon curd or clotted cream.

Makes 10 scones.

*  In my mind, scones are meant to be more like a biscuit and therefore not too sweet.  If you prefer a sweeter pastry, add brown sugar instead of Splenda

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