A few years ago, I made my first attempt at baking scones and came up with this Blueberry Scone Cake, while really good, and everyone gobbled it up without any question as to its provenance, I felt I hadn’t nailed a traditional scone. That’s the thing with gluten free baking, sometimes it’s an epic fail, though, other times its not quite what you had in mind but still quite tasty.
This week had me back in the kitchen to hopefully come up with a scone we could truthfully call a scone. Using oat flour for a healthy base and just honey to sweeten, then some currants for textural interest.. This combo worked so well to create a super moist, though just enough crumbly, and not cloyingly sweet version. Yippee!
Perhaps Paul Theroux has tried to bake gluten free since it was he that said “Cooking requires confident guesswork and improvisation — experimentation and substitution, dealing with failure and uncertainty in a creative way”
I couldn’t have said it any better……………
- 2 cups all purpose gluten free flour
- 2 cups gluten free rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup honey
- 1/2 unsalted butter or butter replacement
- 1/3 cream, I used almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
- 1/2 currants