I love muffins, but my favorite part of a muffin in the top...the slightly crunchy top appeals the most to me. Perhaps that is why my love for scones is much deeper. With a slightly crunchy outside and a light, fluffy center, the muffin cannot beat them in my books. I hope you enjoy these Scottish little breads as much as I do.
Ingredients:
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1 cup brown rice flour
2 tablespoons cornstarch
1/4 cup gluten free oatbran
2 tablespoons ground flaxseed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoons dark brown sugar
1/3 cup chopped raisins
1 cup shredded sweet potato
1/3 cup plain yogurt or buttermilk
1 large omega-3 egg
2 tablespoons expeller-pressed canola oil
2 teaspoons finely grated orange zest
Preparation:
1. Preheat the oven to 425°. Liberally grease a large baking sheet.
2. In a large bowl, combine the flour, cornstarch, flaxseed, baking powder, baking soda, spices, brown sugar, raisins, and sweet potato. Stir in the yogurt, egg, oil, and orange zest and mix just until combined.
3. With lightly floured hands, knead the dough in the bowl for several minutes. When smooth, turn the dough onto & lightly floured work surface and pat to a thickness of 1 inch. Using a cookie cutter or a glass, cut into 2 1/2-inch rounds. Gather the scraps, gently pat into a ball, flatten again, and cut out more scones.
4. Place the scones on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until golden brown. Serve warm with or without the Maple Glaze.
Yield: 8 large scones
Optional Maple Glaze:
1/2 cup pure maple syrup
2 tbsp unsalted butter
1 tbsp milk
1 cup powdered sugar, sifted
Combine the maple syrup, butter and milk in a small saucepan. Bring to a boil stirring constantly; boil 2 minutes until reduced and thickened. Remove from heat; stir in powdered sugar.