The Gluten-Free Scone!

These gluten-free scones are a delightful treat that everyone can enjoy. Made with a special blend of flours, they offer a light and airy texture that rivals traditional scones. Bursting with flavor and perfectly golden brown, these scones are a true culinary delight.

Ingredients:

Dry Ingredients:

• 1 1/2 cups Petley Grain All Purpose Flour
• ⅔ cup blanched almond flour
• ¼ cup granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients:

• 6 tablespoons of butter, cut into 1/8 inch slices
• 6 tablespoons heavy cream, more as needed
• 1 large egg
• 1 teaspoon GF vanilla extract
• 1 ¼ cup strawberries sliced into quarters (optional)

Instructions:

1. Whisk the Dry Goods: In a large bowl, whisk together the flours, sugar, baking powder, and salt.
2. Cut in the Butter: Add the chilled butter slices to the dry ingredients. Use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Chill the Dough: If using fresh or dried fruit, add it to the flour mixture now. Cover and refrigerate for at least 10 minutes (or up to an hour) to chill the butter.
4. Combine Wet Ingredients: In a small bowl, whisk together the cream, egg, and vanilla extract.
5. Bring it Together: Remove the chilled dough from the refrigerator. Gradually pour the wet ingredients into the dry ingredients, mixing gently with a fork until just combined. Be careful not to overmix! If the dough seems too dry, add a tablespoon or two of additional cream.
6. Shape and Chill: Gently press the dough together into a disk about 6 inches in diameter and 1 ¼ inches thick. Wrap in plastic wrap and chill for at least 30 minutes, or up to overnight.

Baking to Golden Perfection:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

1. Cut Dough: Remove the chilled dough from the refrigerator. Unwrap and cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart. Brush the tops of the scones with a little cream and sprinkle with a bit of sugar.
2. Bake: Bake for 12-15 minutes, or until golden brown. Rotate the baking sheet halfway through baking for even browning.
3. Cool and Enjoy: Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 1 Serve warm or at room temperature.  

Tips & Tricks:

• Use Cold Ingredients: Cold butter is key for flaky scones. Make sure your butter is well chilled before cutting it into the flour.
• Get Creative with Add-ins: Try adding dried cranberries, chopped nuts, or even chocolate chips to the dough for extra flavor.