GLUTEN FREE BUTTERMILK SCONES WITH CURRANTS
These delightfully light buttermilk scones are delicious by themselves but particularly festive with a good creamy butter, Devonshire cream, lemon curd, or jam. This is an easy recipe to whip up for brunch or tea. You can have them on the table in about half an hour, from start to finish.
Provided by Malak
Categories Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F and line 2 baking sheets with parchment paper.
- In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse a couple of times to blend. With processor running, drop butter chunks in, one at a time and continue processing until mixture resembles coarse meal.
- Transfer mixture to a large bowl. Stir in orange zest and currants. Drizzle buttermilk into the flour mixture, stirring quickly with a fork just until a dough forms.
- To make round freeform scones, spoon dough into mounds on cookie sheet, about two inches apart.
- To make wedge shaped scones, divide dough into 2 balls. Gently pat each ball into a circle about 3/4 inch thick. Using a sharp knife, cut each circle into 6 wedges. Places wedges on baking sheet, leaving a half inch gap between each scone.
- Sprinkle each scone with raw sugar, if desired. Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
- Makes 6 round or 12 wedge scones
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
