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Gluten-Free Vanilla Bean Scones!
Gluten-Free Vanilla Bean Scones!
- Recipe Submitted by Foodie girl on 04/23/2014
Category: Dinner Party, Holiday, Beans, Desserts
Ingredients List
- ~~~~~~~~~~ For Scones ~~~~~~~~~~
- 270g (2 cups) gluten-free flour (I used Cup4Cup)
- 10g (2 tsps) baking powder (I use Magic Baking Powder. It's gluten and aluminum-free)
- 3g (1/2 tsp) baking soda
- 28g (2 tbsp) granulated sugar
- 3g (1/2 tsp) salt
- 113g (1 stick) unsalted butter, chilled
- 1 egg
- 167 (3/4) cup buttermilk
- 11g (1tbsp) vanilla bean paste (I use Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste)
- ~~~~~~~~~~ For Glaze ~~~~~~~~~~
- 50g (1/2 cup) confectioner's sugar
- 5g (1tsp) vanilla extract
- 10g (2tsp) fresh, blackberry juice
Directions
Preheat oven to 350ºF.
Line a baking sheet with a silpat mat, or parchment, if you do not own a mat.
Sift the flour, baking powder and baking soda into a medium bowl. Add the sugar and salt and use a hand whisk to combine.
Cut the butter into cubes while still cold and add to the flour mixture. Use a pastry blender to cut the further cut butter into the flour mixture until it reaches a coarse, crumb-like texture.
In a measuring cup or small bowl, lightly whisk together the egg, buttermilk and vanilla bean paste. Add to the flour mixture, leaving a little brush the scones before baking.
With your hands covered in food-safe gloves, work the dough only until it holds together.
Flour a clean surface and move the dough onto the surface, continuing to work the dough until it forms a ball. Use hands to flatten and shape dough into a 7-inch disk. You may also use a 7-inch cake pan to assist in flattening and shaping the dough.
Use a sharp knife to cut a plus-sign (cross shape) into the dough, creating four wedges. Cut cross-wise again, creating two additional wedges from each wedge. You should end up with eight wedges.
Brush wedges with remaining milk mixture and place on the silpat-lined cookie sheet.
Bake on the middle rack for 20 minutes. Baking times may differ depending on your oven.
Remove and allow to cool slightly on a wire rack before glazing.
For the glaze: While the scones are baking, blend a handful of blackberries in a blender or small food processor. Pour through a sieve, using a spoon or spatula to press the juices through.
Place the confectioner's sugar in a small bowl and stir in the vanilla extract juice until fully combined.
Drizzle over scones while still warm. Enjoy!!
Line a baking sheet with a silpat mat, or parchment, if you do not own a mat.
Sift the flour, baking powder and baking soda into a medium bowl. Add the sugar and salt and use a hand whisk to combine.
Cut the butter into cubes while still cold and add to the flour mixture. Use a pastry blender to cut the further cut butter into the flour mixture until it reaches a coarse, crumb-like texture.
In a measuring cup or small bowl, lightly whisk together the egg, buttermilk and vanilla bean paste. Add to the flour mixture, leaving a little brush the scones before baking.
With your hands covered in food-safe gloves, work the dough only until it holds together.
Flour a clean surface and move the dough onto the surface, continuing to work the dough until it forms a ball. Use hands to flatten and shape dough into a 7-inch disk. You may also use a 7-inch cake pan to assist in flattening and shaping the dough.
Use a sharp knife to cut a plus-sign (cross shape) into the dough, creating four wedges. Cut cross-wise again, creating two additional wedges from each wedge. You should end up with eight wedges.
Brush wedges with remaining milk mixture and place on the silpat-lined cookie sheet.
Bake on the middle rack for 20 minutes. Baking times may differ depending on your oven.
Remove and allow to cool slightly on a wire rack before glazing.
For the glaze: While the scones are baking, blend a handful of blackberries in a blender or small food processor. Pour through a sieve, using a spoon or spatula to press the juices through.
Place the confectioner's sugar in a small bowl and stir in the vanilla extract juice until fully combined.
Drizzle over scones while still warm. Enjoy!!
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