Came out really good.
What I changed:
INGREDIENTS
- 1 3/4 cups Gluten-Free Multi-Purpose Flour (suggested: either King Arthur OR 3 parts rice flour + 3 parts white rice flour + 2 parts Potato Starch + 1 part Tapioca Starch)
- scant 1/6 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter
- 3/4 cup additions (suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips or white chocolate chips)
- 1 large eggs, I used aquafaba
- 1/6 cup cold milk, I used coconut
- 1 teaspoon gluten-free vanilla extract
PREPARATION
- Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.
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