Lightly beat the remaining egg and brush the top with the egg wash. Use a spatula to slightly separate the wedges.
Bake 14 to 18 minutes. Remove from the oven and place the pan on a wire rack to cool for at least 10 minutes.
The scones may be served warm or at room temperature. Do not serve directly from the oven. Serve with softened butter or jam. For a romantic tea party, serve with a pot of lemon curd (check ingredients as some brands may contain wheat) or clotted cream.
Tip : In my mind, scones are meant to be more like a biscuit and therefore not too sweet. If you prefer a sweeter pastry, add more brown sugar.
Flaky Egg-Free Biscuits
MAKES EIGHT 3-INCH OR TWELVE 2-INCH BISCUITS
To create these delicate biscuits I borrowed elements from two outstanding mainstream biscuit sources—the classic Bakewell Cream biscuits and Neil Kleinberg’s Buttermilk Biscuit recipe in the Clinton St. Baking Company Cookbook , then added a few of my own touches. These are easy to make and delightful to serve and eat. Softened butter and good quality preserves or marmalade are great accompaniments.
¾ cup milk, soy milk, or other milk
2 teaspoons cider vinegar
2 cups Self-Rising Flour (page 16)
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons sugar
3 tablespoons cold unsalted butter or non-dairy buttery spread, cut into small pieces
3 tablespoons organic shortening cut into small pieces
Cream or milk of choice for brushing
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Mix the milk with the cider vinegar. Set aside.
Combine the flour blend, baking powder, baking soda, and sugar in the bowl of a food processor fitted with the knife attachment. Pulse two or three times to blend. Place the butter and shortening pieces over the top of the flour. Pulse until the mixture is crumbly. Add the milk and pulse until the dough pulls away from the bowl.
Turn the dough out onto a sheet of plastic wrap or parchment paper. (Be careful to keep fingers away from the knife blade. It’s very sharp.) Knead the dough and pat into a circle about ¾ inch thick. Use a 2- or 3-inch biscuit cutter to cut out biscuits. Try not to twist the biscuit cutter as you remove it from the dough. Place the biscuits on the prepared baking sheet. Gather the remaining dough and roll out again, cutting out as many biscuits as you can. Repeat until all the dough is used. Brush the tops with cream.
Place in the center of the oven. Lower the temperature to 375°F and bake 18 to 22 minutes or until the tops are slightly browned.
Serve warm with jam and/or butter.
Tip : Adding cider vinegar to a baking powder–soda dough gives extra lift to gluten-free baked products.
Sweet Sorghum Banana Date Breakfast Cookies
MAKES 16 TO 18
I made these for breakfast one day when I had out-of-town visitors and found myself short on time and ingredients. These sconelike cookies called for something crunchy and all I had was gluten-free granola flavored with bananas and dates. It inspired this recipe, which I’ve since converted, to use two favorite ingredients of mine—banana and dates. Now I always keep them on hand just to make this recipe.
¾ cup sweet white sorghum flour
¾ cup brown rice flour
½ cup tapioca starch/flour
⅓ cup packed light brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
5 tablespoons cold unsalted butter or buttery non-dairy spread, cut into small pieces
2 large eggs
½ cup buttermilk (or soy milk combined with 2 teaspoons cider vinegar)
2 teaspoons vanilla extract
¾ cup coarsely chopped dried banana slices
¾ cup chopped dates
Additional buttermilk or soy milk for brushing
Additional brown sugar for sprinkling
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
Combine the sorghum flour, brown rice flour, tapioca starch/flour, brown sugar, baking powder, baking soda, xanthan gum, cinnamon, and salt in
Bake 14 to 18 minutes. Remove from the oven and place the pan on a wire rack to cool for at least 10 minutes.
The scones may be served warm or at room temperature. Do not serve directly from the oven. Serve with softened butter or jam. For a romantic tea party, serve with a pot of lemon curd (check ingredients as some brands may contain wheat) or clotted cream.
Tip : In my mind, scones are meant to be more like a biscuit and therefore not too sweet. If you prefer a sweeter pastry, add more brown sugar.
Flaky Egg-Free Biscuits
MAKES EIGHT 3-INCH OR TWELVE 2-INCH BISCUITS
To create these delicate biscuits I borrowed elements from two outstanding mainstream biscuit sources—the classic Bakewell Cream biscuits and Neil Kleinberg’s Buttermilk Biscuit recipe in the Clinton St. Baking Company Cookbook , then added a few of my own touches. These are easy to make and delightful to serve and eat. Softened butter and good quality preserves or marmalade are great accompaniments.
¾ cup milk, soy milk, or other milk
2 teaspoons cider vinegar
2 cups Self-Rising Flour (page 16)
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons sugar
3 tablespoons cold unsalted butter or non-dairy buttery spread, cut into small pieces
3 tablespoons organic shortening cut into small pieces
Cream or milk of choice for brushing
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Mix the milk with the cider vinegar. Set aside.
Combine the flour blend, baking powder, baking soda, and sugar in the bowl of a food processor fitted with the knife attachment. Pulse two or three times to blend. Place the butter and shortening pieces over the top of the flour. Pulse until the mixture is crumbly. Add the milk and pulse until the dough pulls away from the bowl.
Turn the dough out onto a sheet of plastic wrap or parchment paper. (Be careful to keep fingers away from the knife blade. It’s very sharp.) Knead the dough and pat into a circle about ¾ inch thick. Use a 2- or 3-inch biscuit cutter to cut out biscuits. Try not to twist the biscuit cutter as you remove it from the dough. Place the biscuits on the prepared baking sheet. Gather the remaining dough and roll out again, cutting out as many biscuits as you can. Repeat until all the dough is used. Brush the tops with cream.
Place in the center of the oven. Lower the temperature to 375°F and bake 18 to 22 minutes or until the tops are slightly browned.
Serve warm with jam and/or butter.
Tip : Adding cider vinegar to a baking powder–soda dough gives extra lift to gluten-free baked products.
Sweet Sorghum Banana Date Breakfast Cookies
MAKES 16 TO 18
I made these for breakfast one day when I had out-of-town visitors and found myself short on time and ingredients. These sconelike cookies called for something crunchy and all I had was gluten-free granola flavored with bananas and dates. It inspired this recipe, which I’ve since converted, to use two favorite ingredients of mine—banana and dates. Now I always keep them on hand just to make this recipe.
¾ cup sweet white sorghum flour
¾ cup brown rice flour
½ cup tapioca starch/flour
⅓ cup packed light brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
5 tablespoons cold unsalted butter or buttery non-dairy spread, cut into small pieces
2 large eggs
½ cup buttermilk (or soy milk combined with 2 teaspoons cider vinegar)
2 teaspoons vanilla extract
¾ cup coarsely chopped dried banana slices
¾ cup chopped dates
Additional buttermilk or soy milk for brushing
Additional brown sugar for sprinkling
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
Combine the sorghum flour, brown rice flour, tapioca starch/flour, brown sugar, baking powder, baking soda, xanthan gum, cinnamon, and salt in
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