It’s that time of week again, folks! Time to sit back and enjoy another episode of “What I Ate Wednesday” (WIAW,) sponsored by the good folks at Peas and Crayons, where “Food is art and you are what you eat. So eat healthy…eat happy…eat pretty!”
Today I’ll be featuring a recipe that I’ve been making for the past ten years or so. It’s the longest-running recipe I’ve had, and is the only recipe I have ever memorized. It’s been my favorite for weekend breakfasts and presenting them as thank-you gifts, and I like to think that I’m pretty darn good at making them. So deciding to change up an old standard like this one by making it gluten-free made me a bit nervous.
But before I get further into this discussion, here’s a quick run-down of foods from the past couple of days:
Breakfast was coffee (no photo but it was dark, sweet and delicious) and a home-baked treat of my featured food, gluten-free scones (recipe below):
Lunch was a mixed-greens salad with some mixed-colored veggies. I was never a big fan of making my own salads, so adding tons of color is a good way to have a healthy bowl of greens (and purples and reds and oranges!):
Dinner was Turkey Bean Burgers seasoned with miso paste on rice noodles tossed with seaweed & miso dressing. This was supposed to have been submitted in Monday’s Recipe Redux Challenge, but I wasn’t totally happy with how it turned out. The seaweed in the patties didn’t stand out as much as I hoped for, and the rice noodles could have used some “oomph,” perhaps with more veggies tossed in, and not just sitting under it!
Now, here’s a little more background on the scones I’m featuring today. This is a recipe I first came across ten years ago from Joy of Baking and is by far the most delicious and easiest baked good ever made. The scones have a crisp, almost flaky exterior which keeps the insides soft and flavorful. Fresh from the oven, you can split them in half and slather on some butter as the warm, steamy centers melt them into delicious oblivion.
Since I am trying to stay wheat-free as much as possible, I modified this recipe by switching out the regular flour for a gluten-free blend, courtesy of Gluten-Free Baking Classics by Annalise G. Roberts. The result? Deliciously tender, melt-in-your-mouth, crisp, flavorful bites of gluten-free indulgence!
Cream Scones, original recipe from Joy of Baking
Best if eaten within a day or two, but freeze any extras you may have tightly wrapped in foil. Defrost by leaving out for 15 minutes, then pop in toaster oven on medium setting. It will taste like it was freshly baked.
2 cups gluten-free flour mix (I used 2 parts white rice flour, 2/3 parts potato starch, 1/3 part tapioca starch)
3/4 teaspoon xanthan gum (omit if your flour mix already includes this!)
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/3 cup cold, unsalted butter
add-ins (optional, see below)*
1/3 cup plus 1 tablespoon heavy whipping cream
1 egg plus 1 egg yolk
1 teaspoon vanilla
- 1/2 cup chocolate chips + 1/3 cup chopped nuts or chopped cherries
- 1/2 cup chocolate chips + 1/3 cup shredded, toasted unsweetened coconut + 1 teaspoon coconut extract
- 1/2 cup dried cherries or blueberries
- 1 cup reduced-fat shredded cheddar cheese + 1/2 cup shredded Parmesan cheese (reduce sugar to 1/4 cup)
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or Silpat, set aside.
In a large bowl, mix dry ingredients with a wire whisk. Cut in butter with a pastry cutter until butter pieces are about pea-sized. With a rubber spatula, gently mix in one of the add-in ingredients listed above. Set aside.
In a measuring cup, add 1/2 cup cream, vanilla, and 1 egg. Mix until well incorporated. Add to dry ingredients and mix well. Dough should be just a little sticky. Divide dough in half, forming each into a ball. Flatten ball to a circle about 1″ thick. Cut into 8 triangles, set on cookie sheet about 1″ apart. Repeat with remaining dough.
Beat remaining egg white with 1 tablespoon cream. Using a pastry brush or back of a spoon, brush scones with egg wash.
Bake for 15-18 minutes or until tops begin to turn golden, rotating tray 180 degrees halfway through baking. Remove from oven and let sit for for a minute before transferring to serving plate. Serve warm with butter or preserves.