Scones! I used to make them every morning at our local coffee shop. The process of shaping the log and adding whatever berries I had on hand, then smelling them bake while watching them turn golden brown was excruciating. My husband would arrive twice weekly to have one with a cup of coffee and all I could do was watch. That is, until I came up with my own scone recipe. Oh, it took a few tries but the end result is a fluffy, berry-filled scone that gets rave reviews from my husband. One of our regular clients recently mentioned that our scones are better than the ones at that local coffee shop. Funny thing is that he had no idea I was the one who used to make them. After baking the batch that is now our recipe, I promptly ate three of them without even stopping for a sip of coffee. Since then I reserve scone making for special orders or our Sunday Brunches. I hope you enjoy this recipe as much as I enjoyed coming up with it!
First, you want to mix the all purpose flour blend we use. Or, if you prefer your own blend, that’s fine too.
2 cups brown rice flour
2 cups white rice flour
1 1/3 cups potato starch
1/3 cup tapioca starch
After mixing together, take 1 ¾ cups of the mix and add ¼ cup cornstarch. This makes for a lighter scone. Now you have your 2 cups of flour you will need for your batch of scones. Store remaining flour in a container for later use.
In a food processor add:
2 cups flour mixture
½ cup sugar
1 teasp. xanthan gum (unless your all purpose flour includes this)
1 Tblsp. Gluten free baking powder
½ teasp. Salt
1 stick grated butter (cold)
Process in your food processor until resembles crumbly mixture
Mix wet ingredients and add to dry mixture:
½ cup scant buttermilk
½ cup scant sour cream
Process until incorporated. You can also do this by hand . Turn dough over on floured surface. If dough is too wet, you can gently kneed with a little extra flour. Roll out to form a log roughly 16×8 inches. Add approximately 2 cups berries (I use blackberries, blueberries, raspberries or any combination). Fold both sides of dough in towards center, slice diagonally. You should get between 10-12 scones. Brush tops scones with milk or leftover buttermilk and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes until golden. Cool and serve!
De’Lure’ began when its founder, Ragan, was recovering from a three year illness that was finally diagnosed as celiac. Ragan left her corporate job to take a Summer off but was asked to help at a local café. That part-time position led into baking when the pastry chef moved out of town. Making these beautiful pastries and desserts was rewarding but Ragan could not eat any of them! This gave her the idea to begin experimenting at home. The more she sampled to my family and friends, the more Ragan wanted to make them available to the gluten free community. Ragan shared this with her friend and manager at the café, who began sending her patrons who would come in asking for anything gluten free. Ragan’s husband encouraged her to pursue going after her own clients. Eventually, Ragan got the courage to ask her favorite gluten free Italian Restaurant if they would sample some of my creations. It was not long before they had three of her items on their menu. De’Lure products can now be found at several local establishments including that café where Ragan began her new career and she has taken on two very talented bakers to help with all the private orders she also receives. Ragan could not be happier and has never looked back!