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Tuesday, December 22, 2009

Gluten free tangerine scones...

I love these scones. I made these for guests last week. I cannot say enough about them. They are the lightest, most tender and moist scones you will ever have, gluten free or not!
I make these with my favorite flavor, tangerine. But these will easily become any kind of scone you like; blueberry, cranberry, chocolate chip, lemon, anything!
Based on Fannie Farmer's cream scones, these are really wonderful. They travel well, and they also behave well reheated as a gluten free item. They can be made as much as two days ahead and then put into the fridge...then just baked off warm just before enjoying them, so you have a warm fresh scone to enjoy.
We serve these with fig jam and lemon or tangerine curd in our house. Serve with your favorite spread.

Gluten free scones
2 cups Tom Sawyer Gluten Free flour
4 tbs sugar, plus more for sprinkling tops
1 tbs baking powder
¾ teaspoon salt
8 tbs cold unsalted butter, cut into pieces
Zest of one tangerine, plus its juice
½ cup half and half (or buttermilk can be used)
½ cup milk (or buttermilk can be used)


Preheat oven to 400°. Line a baking pan with parchment paper, or use a nonstick pan.
In a mixer using the whisk attachment, mix together flour, 4 tablespoons sugar, baking powder, and salt. Add cut up butter until it resembles course meal.
Whisk zest and juice into liquids (half and half and milk). Drizzle into flour mixture with mixer on low until dough comes together. Dough should be sticky. Add 1 tbs more of liquid to get it to a sticky consistency of too dry. Turn out onto a lightly floured surface, and using floured hands, shape into a square 1/2-inch to 3/4-inch thick.
Cut into equal squares, then cut squares in half into triangles. It makes about 9-12 scones. Transfer to prepared baking sheet. Sprinkle tops with sugar. Bake until slightly golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

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