Introduction:
Continuing the gluten free scone trials (these scones were made with dairy at the request of my friend whose birthday we were celebrating)
Other than using the dairy products, the recipe and procedure are the same as trial 2. The scones of trial 2 were not very sweet and not very raspberry-y. For this trial the sugar was increased to 1/2 C and the frozen raspberries to 1 & 1/4 C.
(red ingredients were modified in this trial)
Ingredients:
2 C gluten-free flour
1/2 C wht sugar
1 & 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 C butter cubed (chilled)
1 & 1/4 C frozen raspberries (error on the side of too much)
1 tsp vanilla extract
2/3 C buttermilk
Results and Observations:
The scones of this trial had the desired sweetness and raspberry flavor. No glaze was needed.
Scone texture was good, and using gluten-free flour did not to affect this. The slight chewiness of the scones is consistent with previous fruit scone trials (regardless of the presence of gluten).
I would say we have a successful gluten-free scone recipe. Next goal will be to make it both gluten and dairy free.
