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

Wednesday, August 24, 2011

Maple Yogurt Scones

After finding myself with an abundance of yogurt recently, I decided to make scones. Yogurt scones have always sounded very appealing, especially slathered with jam. These scones turned out nice and dry and not too sweet (the way I like them), but if you like scones that resemble muffins a little more and are a little sweeter, then add more yogurt and a little more maple syrup for a softer, slightly sticky dough. Dried blueberries would be a nice addition to these scones, as would a dusting of cinnamon-sugar!

2 cups GF flour blend (I used this one)
2 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/4 tsp. baking soda
1/4 tsp. salt
dash nutmeg
1/4 cup dairy-free, soy-free margarine (such as Earth Balance)
1/2 cup dairy-free, soy-free yogurt (such as So Delicious Coconut Milk Yogurt)
1/4 cup maple syrup
coconut milk and cinnamon sugar for topping, if desired

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.

In a large bowl, sift together the flour through the nutmeg. Cut in the margarine until the mixture resembles small meal. In a liquid measuring cup, combine the yogurt and maple syrup. Add the yogurt mixture to the flour mixture and stir well with a fork until fully incorporated. The dough should pull away from the sides of the bowl and be neither too wet nor too dry. If it's too dry, add a tablespoon of coconut milk or other liquid and stir until there are no dry bits in the bottom of the bowl.

Turn the dough onto a lightly floured cutting board. Knead two or three times, then pat into a circle 1/2 inch high. The dough should not be sticky - ideally, you will not need to dust it with flour to keep your hands from getting sticky. Cut the circle into eight equal parts. With a spatula, transfer the wedges to the prepared baking sheet. Brush the tops with a little coconut milk and sprinkle with cinnamon-sugar if desired. Bake about 15 minutes or until bottoms are lightly browned. Remove from the oven. Transfer the wedges to a wire rack to cool. Serve warm or at room temperature. Makes 8 scones.


Ina said...

Hi Erin...I saw your post on HBL about the hurricane...hope you are all well and safe. When I click on the post it brings me back to your lovely scone recipe? Some computer glitch?? Just wanted to wish you and yours well...stay safe, Ina

Erin said...

Thanks for checking in, Ina. I'm fairly super busy and I wrote that post in a sleep-deprived fog and later removed it. We are all good. It's our family who were all hit with the hurricane. They are all good and getting power back slowly. Thanks for the well wishes. Soon I hope to be posting again. I've been reading yours...such lovely posts and such lovely pictures! Loved the one about your DH and the balsamic vinegar!