Finally got the time to finish editing this post! HopeÂ y’allÂ enjoy!
I’ve never been a huge consumer of scones outside of coffee shops, especially when there’s a small selection of coffee shops that serve gluten free scones (Alexandria, VA has a great variety of these types of coffee shops). That’s why I was excited that this month’s Gluten Free Ratio Rally tasked the participants to create scone recipes.
|Designed by Anile Prakash|
Most recipes on the internet and in books measure ingredients based upon volume instead of weight. This past month I’ve purchased and read a Ratio Cookbook. The main message is that you can easily create any baked good based on simple weight ratios between flour, liquid, fat, etc. The best part is that once you find a ratio that you like, you can then add whatever additional flavors to the recipe to create a variety of sweet and Â savory dishes. This is why I’m excited to participate in The Gluten Free Ratio Rally, a relatively new monthly event where a group of gluten free bloggers try to experiment with ratios to create amazing delicious recipes. For the ratio rally I purchased a food scale, and I’ve come to realize that it can be a wonderful tool in the kitchen.
This month we were to create a scones recipes, and since I joined the group this past week, I didn’t have a large wealth of time to experiment. Because of this, I used a ratio that Caneel suggested of 4:2:1 (flour, liquid, fat). I love the flavor of cinnamon and cream cheese in the morning, so I wanted to create a cinnamon pecan scone for this month’s challenge. I hope you enjoy!
Thank you to Lauren of Celiac Teen for organizing the Ratio Rally this month. Please go hereÂ http://www.celiacteen.com/2011/scones-ratio-rally/Â for Lauren’s recipe. Here’s the list of other scone recipes from the Ratio Rally:
Brooke of B & the Boy â€“ http://bellwookie.blogspot.com/2011/05/coconut-scones.html
Caleigh of Gluten-Free[k] â€“ http://gluten-freek.blogspot.com/2011/05/jam-on-top-or-cream-on-top.html
Caneel of Mama Me Gluten-Free â€“http://mamameglutenfree.blogspot.com/2011/05/savory-jalapeno-cheese-scones.html
Caroline of The G-Spot â€“ http://thegspotrevolution.com/?p=3228
Charissa of Zest Bakery â€“ http://www.zestbakery.com/ingredient/almond/amaretto-soaked-cherry-and-almond-scones/
Claire of Gluten Freedom â€“ http://www.thisglutenfreelife.org/2011/05/ratio-rally-strawberry-banana-scones.html
Erin of the Sensitive Epicure â€“http://thesensitiveepicure.blogspot.com/2011/05/millet-scones-gfree-rally.html
Gretchen of Kumquat â€“ http://kumquat-blog.blogspot.com/2011/05/gluten-free-ratio-rally-maple-oat-nut.html
Irvin of Eat the Love â€“ http://www.eatthelove.com/2011/05/spotlight-on-savory-green-garlic-bacon-thyme-scones-with-white-pepper-maple-glaze-gluten-free-ratio-rally
Jeanette of Jeanetteâ€™s Healthy Living â€“http://www.jeanetteshealthyliving.com/2011/05/glutendairyegg-free-coconut-pineapple.html
Jenn of Jenn Cuisine â€“ http://jenncuisine.com/2011/05/banana-apple-and-currant-scones-gluten-free
Karen of Cooking Gluten-Free â€“ http://cookingglutenfree.com/2011/05/gluten-free-ratio-rally-oat-scones-with-currants/
Kate of Katealice Cookbook â€“ http://katealicecookbook.com/2011/05/01/cinnamon-fruit-scones/
Lauren of Celiac Teen â€“ http://www.celiacteen.com/2011/scones-ratio-rally/
Lisa of Gluten-Free Canteen â€“ http://glutenfreecanteen.com/2011/05/01/gf-ratio-rally-bisconies-actually/
Lisa of With Style and Grace â€“ http://withstyle.me/2011/05/04/gf-lavender-earl-grey-lemon-scones
Marla of Family Fresh Cooking â€“http://www.familyfreshcooking.com/2011/05/02/avocado-scones-vegan-and-gluten-free-recipe/
Meaghan of Wicked Good Vegan â€“http://www.thewickedgoodvegan.com/2011/05/04/gf-scones/
Melanie of Mindful Food â€“ http://mindfulfood.blogspot.com/2011/05/hazelnut-cream-scones-with-blackberry.html
Meredith of Gluten Free Betty â€“http://glutenfreebetty.blogspot.com/2011/05/cinnamon-raisin-scones-for-gluten-free.html
Mrs. R of Honey from Flinty Rocks â€“http://honeyfromflintyrocks.wordpress.com/2011/05/04/classic-cream-scones-gluten-amp-dairy-free/
Mrs. R of Honey from Flinty Rocks â€“http://honeyfromflintyrocks.wordpress.com/2011/05/04/almond-fig-scones-gluten-amp-dairy-free/
Peter and Kelli of No Gluten No Problem â€“http://noglutennoproblem.blogspot.com/2011/05/gluten-free-ratio-rally-mesquite-scones.html
Sea of Book of Yum â€“ http://www.bookofyum.com/blog/may-ratio-rally-gluten-free-classic-dairy-free-scone-recipe-6823.html
Shauna of Gluten-Free Girl and the Chef â€“ http://glutenfreegirl.com/gluten-free-scones/
Silvana of Silvanaâ€™s Kitchen â€“ http://silvanaskitchen.com/2011/05/gluten-free-pecan-streusel-scones-with-cinnamon-drizzle
Tara of A Baking Life â€“ http://abakinglife.blogspot.com/2011/05/gluten-free-ratio-rally-ginger-scones.html
TR of No One Likes Crumbley Cookies â€“http://tcrumbley.blogspot.com/2011/05/gluten-free-cinnamon-pecan-scones.html
Wendy of La Phemme Phoodie â€“ http://laphemmephoodie.com/2011/05/red-velvet-scones-for-the-gluten-free-ratio-rally.html
Winnie of Healthy Green Kitchen â€“ http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html
Morri of Meals with Morri – http://mealswithmorri.blogspot.com/2011/05/yerba-mate-chai-scones.html
25g butter, room temperature
75g millet flour
75g almond meal
100g white rice flour
50g tapioca starch
1/2 tsp baking powder
1 tbsp cinnamon
1/2 tsp ginger
150g light cream
1.5 tsp vanilla
1 egg yolk
10z almonds, chopped
15 oz pecans, chopped
1. Preheat the oven to 350F.
2. In a small bowl, blend the butter and shortening together.
3. In a large bowl, sift the flours, starch, sugar, powder, cinnamon, and ginger. Stir to combine.
4. Using a fork or pastry tool, cut the butter and shortening into the flour mix until the mixture becomes coarse.
5. Stir the egg yolk into the mix, and combine until the egg is thoroughly distributed.
6. Slowly add the milk and vanilla to the mix, blending until a nice dough forms. Fold in the almonds and pecans.
7. Line cookie sheets with parchment paper, and use a spoon or small ice cream scoop to distribute the scones onto the sheet. Separate each dough ball by 1/2 inch to allow for spreading.
8. Place in the oven and bake for about 15 minutes, and let cool.
9. Frost the cooled scones with this cream cheese frosting.