There are many scone recipes that call for eggs and lots of liquid and I never end up liking the result as they turn out more like muffins than anything else. I've only found and tried one that ends up producing nice dry scones, it's been my favorite scone recipe for years. Today as I was baking for Megan, I was loving that it was originally egg-free and I only had to make it gluten and casein free too. The less I have to reinvent the wheel, the better! Not that I mind so much, but it just makes life easier when I'm trying to feed a hungry family.
These scones go great with a cup of tea or a glass of milk for the kids. They are best warm and will keep on the counter for a day. After a day, store in the fridge or freezer and reheat until warm in the microwave or the oven before serving.
2 cups GF flour blend (I like this one)
3 tsp. baking powder
2 tbsp. sugar
1 tsp. xanthan gum
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
6 tbsp. palm shortening
1/2 cup grated apple
4 tbsp. apple juice
hazelnut, almond or rice milk
Preheat oven to 400 degrees. Grease a baking sheet with cooking spray and set aside.
Sift together the flour through the salt. Cut in the shortening with a pastry cutter until mix resembles coarse meal. Add grated apples and toss to coat. Add the apple juice and stir with a fork to make a stiff dough - dough should not be too wet.
Turn dough onto a lightly floured worktop and knead dough two or three times, until it comes together.
With floured hands, pat dough into a circle about 1/2 inch thick. Cut into 8 wedges.
Transfer wedges with a flat, thin spatula to the prepared baking sheet - this is easy to do as the dough is firm and not sticky.
Brush each scone with hazelnut milk and sprinkle with cinnamon sugar. Bake 10 minutes or until bottoms are light brown. Remove scones to a wire rack to cool. Serve warm or at room temperature. Yield: 8 scones.