About the Recipe
These scones are anything but traditional, the batter is slightly loose preventing the usual rolling out and cutting of the scones before baking. Perfect with a cup of coffee or tea in the morning or as an afternoon treat. Fresh or frozen fruit works well here. In this recipe I use regular butter and non-dairy milk. Both of those can be swapped for the the non-dairy and regular versions if desired.
Ingredients
1 egg
1 c Millet Flour
1 c Oat Flour
1/2 c Tapioca Flour
1 1/2 tsp Xanthan Gum
1/3 c Sugar
4 tsp Baking Powder
1/2 tsp Ground Ginger
Pinch of cinnamon
3/4 c butter -cold and cut into chunks
1/2 c Unsweetened Almond Milk
1/3 c Blueberries (thawed if frozen, drain juice) tossed in a bit of flour
1 c Peaches (thawed if frozen) chopped into small chunks, juice drained
additional milk for brushing tops before baking
cinnamon and sugar for sprinkling on top
large ice cream scoop or 1/3c measuring cup
baking sheet with lined with parchment paper or lightly oiled
Preparation
Step 1
Preheat your oven to 425*F
Step 2
In a large bowl whisk together the dry ingredients, set aside. In a smaller bowl whisk together the milk and egg, set aside
Step 3
Add the butter to the flower mixture and using your hands, pastry blender or two knives crumble the butter into the flour mix until it resembles coarse crumbly bread crumbs. You can leave some bits the size of a pea which will give the scones a bit more flakiness to them.
Step 4
Add the milk and egg mixture to the flour mixture. Using a fork, wooden spoon or your hands mix together until almost completely incorporated and then gently fold in the fruit. Continue mixing until evenly distributed. Your dough may be a bit too wet in which case you can add just a bit of flour to help it come together a little more but you do not want a completely smooth and strong dough like a bread dough.
Step 5
Using your large ice cream scoop or measuring cup scoop the dough onto the baking sheet about 1/2 inch apart. Brush with milk and sprinkle with cinnamon sugar
Step 6
Bake about 12-15 minutes until the tops are golden brown. Let cool and serve warm.
Reheat in the oven (or toaster oven) about 5-10 minutes.