So I guess I’m on a quest for the best GF scone. Yesterday’s were made with only one whole egg and an egg white as we had run out of eggs. I also ran out of cream so I decided on a recipe that called for milk instead. This morning I couldn’t sleep so I got up early and having replenished the eggs and cream the day before, set about trying the recipe I really wanted to try from Rebecca Reilly’s Gluten-Free Baking. Although, being the sort who likes to tinker with recipes, I couldn’t resist incorporating some of the ingredients from the recipe I used the day before.
My cream scones turned out better than the classic scones, but it may have been because I had two eggs, etc. I still used Jule’s Gluten Free Flour but I added a quarter cup of hazelnut meal to 2 cups of Jule’s flour (which already has xanthan gum and Expandex in it) and then mostly followed the recipe for Raisin Cream Scones in Rebecca Reilly’s cookbook. I did use 5 tablespoons of butter vs. 4 because that is what yesterday’s recipe called for and I like butter. I also upped the baking powder to 1 tablespoon to match yesterday’s recipe.
The other reason I think these scones turned out better is that this recipe says to mix everything quickly with a fork, rather than use a stand mixer for one minute. I think the lighter handling of the dough resulted in a flakier scone. They were also baked at a higher temperature for less time, so they were less dry. They were also slightly sweeter than the others because of the hazelnut meal and the cinnamon sugar sprinkled on top. Bottom line is that yesterday’s (see previous post) are more like biscuits and today’s were slightly more muffin-like, but not too much. My husband and I decided that we like both.