My parents were in town this weekend, so I decided to put together a quick brunch for them on Saturday. Although today is mother’s day in most of the US, I learned from my Hispanic coworkers that they celebrate mother’s day on the 10th of May – instead of on a floating Sunday. So despite mom and dad flying out extra early on Sunday, I still got to spend mother’s day with them.
We cut up cantaloupe, made bacon and scrambled eggs, fried maple sausages (from NomNomPaleo’s cookbook), and baked scones. I looked up several recipes for scones online before realizing what I wanted was something simple and akin to the kind of scone you might slather clotted cream and jam on. I found this recipe, and proceeded to adapt it to the point where it doesn’t really resemble the original, but came out delicious and moist. Fair warning: these are not AIP friendly, nor paleo, but they are gluten- and egg-free. I bet they could be adapted to be paleo with a few flour swaps and using coconut milk & oil in place of the dairy, though I would also go the extra step and incorporate gelatin in a small quantity. Maybe I’ll experiment and see what I can do.
In the meantime, these were perfect for a mother’s day brunch and I will definitely make them again for special occasions like afternoon tea.
Some notes: freeze your butter first for easier chopping/grating. The first two half cups of flour can be combined into 1 cup of your favorite gluten-free flour blend. Blanched almond flour is recommended because it has a finer texture than almond meal, although it is more expensive.
Super Simple Gluten-Free English Scones
Makes 6 small scones
1/2 cup brown rice flour
1/2 cup arrowroot starch
1/4 cup blanched almond flour
1/4 cup white rice flour
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp or pinch of salt
1 1/2 tsp sugar (if liquid, like honey or stevia, add after butter)
2 tbsp cold unsalted butter
1/2 cup whole milk
1/8 cup sour cream
1/2 tsp vanilla
Pre-heat oven to 440°F.
Mix together all dry ingredients. Cut or grate in the unsalted butter, then combine with hands or blender like you would a pie crust. If hands, press the butter between your fingers with the flour blend until the flour is mealy.
Make a well in the center of the flour. Mix liquids together in separate bowl, then pour into the well and incorporate until everything just starts coming together. You want a dough that sticks to your fingers but isn’t too wet. Add more milk as necessary.
Now you can either roll the dough out on a lightly floured counter and cut your scones with a round counter or floured glass, or you can ball them up individually like I did. Depends on what look you want. You should have about five or six small scones. Place them close together on a pan lined with parchment paper, then liberally brush their tops with milk. Bake for 10 minutes or until tops are starting to turn gold.
Remove and enjoy warm with butter, cream, or jam – or all three! Have a cup of tea and watch the sunrise.