Orange Pomegranate Gluten Free Scone Recipe | Chehalem Ridge Bed and Breakfast (2024)

FAQs

What is the best flour for scones? ›

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below). For a kid-friendly twist, don't miss my chocolate chip scones.

The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.

Using your hands, pat the dough out into a rough square and then fold it over once on itself. This fold gives the traditional mark in the middle of the scone. Once baked one can easily pull the scone apart in the middle because of this fold.

Sifting flour is usually a good idea, says Penny Stankiewicz, chef-instructor at the Institute of Culinary Education. “It lightens the flour and aerates it, making it easier to mix into any emulsion.

When all-purpose flour won't cut it, stock your pantry with additional gluten free flours, like oat flour, nut flours, bean flours, even powdered dry milk and others. You'll also need binders, like xanthan gum or psyllium husk, to adjust the structure in what you're baking.

Add fruit pectin to gluten-free bread recipes: Traditionally used in making fruit jams and jellies, adding 1 teaspoon pectin to a gluten-free bread batter will help keep the finished bread moist.

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Should scone dough rest before baking? ›

The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.

Why should you stir batter for scones with a knife and not a spoon? You aren't stirring it, you're cutting the butter into the flour to coat, or shorten, the gluten strands with fat. This makes your scones tender.

Not really. Not with the same results, and not the same taste, and not with all recipes. For example, if you used yeast instead of baking powder in scones, and didn't wait for it rise, you'd get some dense things that might remind you of hockey pucks.

Why are my scones too crumbly? The liquid that you add after adding the butter is required to keep the whole dough together. If there's not enough water to keep the dough together, it will fall apart too easily and it will be very hard to bring it all together.

If you don't have self-raising flour, then sub with plain flour and extra baking powder. For this recipe, add 3.5 teaspoons of baking powder to 375g/3 cups plain (all-purpose) flour and stir together.

Bread flour has too much gluten for a tender scone, and cake flour may not have enough. Pastry flour might work, but I find AP to be the most flexible, and most times it's the least expensive as well. Scones are best mixed by hand. Combine dry ingredients, then in a separate bowl, combine wet.

Different types of wheat contain varying levels of protein, and when milled make ideal flours for different baking purposes. Soft wheat has less protein and makes the best pastries and cakes, while hard wheat has more protein and is perfect for producing yeasted bread.

Using self-raising flour, cream, and water is excellent for what I consider great scones. Lemonade or soda water can also be used instead of plain water to add more rise; we had some fun with this at our Bake Club meetings using different flavours.