Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, April 22, 2008

Currant Scones

This recipe is from Bob's Red Mill, modified slightly.

1 1/4 cups sorghum flour
1/2 cup tapioca flour
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1 tsp. xanthan gum
1 tsp. cinnamon
1/4 tsp. salt
4 tbsp. sugar
4 tbsp. palm shortening
1/2 cup rice milk
1 large egg
1/3 cup currants
1 tbsp. rice milk

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Set aside.

Sift together dry ingredients including sugar. Cut in the palm shortening with a pastry cutter until the mixture resembles coarse meal.

Combine the milk and the egg. Make a well in the center of the dry ingredients and add the liquid all at once. Stir with a fork until just combined. Fold in currants. Turn dough onto the prepared baking sheet. With floured hands, pat dough into a circle 3/4 inch thick. Cut into 8 wedges. Brush with rice milk.

Bake scones 15 - 18 minutes. Let cool on pan on a wire rack. When mostly cool, cut into wedges again to separate the scones, and cool on a wire rack completely.

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