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

Tuesday, May 31, 2011

Ginger Banana Scones

Scones are really not a fancy food. I think they are a rather humble cross between a biscuit and a muffin. They are easy to throw together but make such an impression! My girls always get so excited when I make scones, so I've been throwing together different combinations to change things up a bit. Here for your consideration are Ginger Banana Scones. The ginger here is subtle, you can easily kick it up a bit for a stronger ginger flavor. These scones taste better the next day, so I recommend making them the night before you want to serve them.

2 cups GF flour blend (I used this one)
4 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum, if desired*
1/2 tsp. salt
6 tbsp. palm shortening or dairy-free, soy-free margarine

3/4 cup mashed banana
1 tsp. cider vinegar
1 1/2 tsp. fresh grated ginger

rice milk for brushing , if desired
2 tbsp. minced crystallized ginger, if desired

Preheat oven to 375 degrees. Cover a baking sheet with parchment paper, trimming the sides so they don't hang over the edge of the baking sheet. Set aside.

Sift together the flour through the salt. Cut in the shortening with a pastry blender until the mixture resembles fine meal. Set aside.

Combine the banana through the ginger. Stir the wet mixture into the dry mixture, mixing with a fork until well combined. If the mixture is too wet, stir in another tablespoon of flour.

Turn the dough onto the prepared baking sheet. Dusting with flour as needed to keep the dough from sticking to your hands, pat the dough into a circle 1/2 inch high. Dust a sharp knife with flour and cut the circle into 8 equal wedges. If desired, brush the wedges with rice milk and sprinkle with minced crystallized ginger.

Bake the scones about 20 minutes or until the edges are light brown. Remove the scones from the oven and let them cool on the baking sheet until just warm. Separate the wedges with a sharp serrated bread knife. Serve warm or at room temperature.

*I have not been adding xanthan gum to cookies or scones made with chickpea flour and the results have been just fine.

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