Scones. Something about them just makes me want to curl up on a chair with a snuggly blanket and good book with a cup of tea in one hand and a scone in the other. And then, just sit. For hours and hours …
That's why I was so excited when I found out our challenge for month three of the Gluten-Free Ratio Rally was — you guessed it — scones!!
A refresher on the Gluten-Free Ratio Rally: The rally is a wonderful initiative kicked off by like-minded gluten-free thinkers. Our purpose is to make a food item each month that uses standard ratios for the item. This month our challenge was scones and it was hosted by Lauren at Celiac Teen. If you want to check out the first two events, then you can check out the yummy pancakes and quick breads over at our previous fabulous hosts' blogs!
I have to be honest: I have made scones a couple of times before (check out these chocolate chip scones and cinnamon scones). But for some reason, these ones were really giving me a run for my money. I already had it in my head that I wanted to make a carrot raisin scone, so when it came time to figure out the ratio, I was already working with those initial ingredients. I tried these scones three times before getting them right. My heart was set on making them vegan, but every time I ended up with terrible results.
Could I have figured it out? Probably. But something told me to give 'em a shot with good ol' fashioned butter and milk. The result was perfection — carrot cake in its breakfast form. Crispy on the outside and moist on the outside. Scone-y love with a touch of cinnamon.
Like I said, delicious.
The ratio I am working with here is 2.5 : 2 : 2 : 1 (that's 2.5 parts flour, 2 parts liquid, 2 parts fat and 1 part egg). Because of the number of times I tried different variations of this recipe, I halved the ingredients when I was making my scones. But here are the ingredients in full:
Carrot Raisin Scones with a Cinnamon Glaze (makes 8 scones)
- 2 cups (260 g) of The G-Spot's Gluten-Free Baking Flour Blend, plus more for dusting surface
- 2 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup (85 g) granulated sugar
- 1 Tablespoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 stick (112 g) butter, cold
- 3/4 cup (180 g) milk
- 1/4 cup (56 g) sour cream
- 1 egg (50 g), beaten
- 1/2 cup (68 g) finely shredded carrots
- 1/2 cup (42 g) dark and golden raisins, mixed (about 1/4 cup each)
- 1/2 cup (55 g) powdered sugar
- 1 Tablespoon milk
- 1/2 teaspoon cinnamon
NOTE: All cup measurements (dry and liquid) were made with dry measuring cups.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a medium bowl, sift flour, baking soda, baking powder and salt. Whisk in sugar, cinnamon, nutmeg and cloves. Cut in butter (see "How to Cut in Butter" here). Set this bowl aside.
In a separate bowl, combine milk, sour cream and beaten egg. Slowly add wet ingredients to the butter mixture, mixing well with a spatula. Fold in carrots and raisins.
Dust a flat surface with flour and then turn dough out onto surface. Knead dough with hands or a rolling pin (you may want to lightly dust hands with flour) forming it into a flat, rectangular shape. Cut eight triangle- or circular-shaped scones and place onto prepared baking sheet.
Bake for 12 – 14 minutes or until golden brown. Let scones cool on baking sheet for five minutes, then transfer to a wire cooling rack.
Prepare glaze by whisking together powdered sugar, milk and cinnamon. Drizzle glaze on top of scones. Serve as is or refrigerate for 30 minutes to solidify glaze.
Eat 'em on up!!
I started out with triangular scones, but ended up shaping mine into round scones instead. You can choose whichever you like! Enjoy with a cup of tea or coffee and you'll be good-to-go for a lazy Saturday morning or brunch with friends. Heck, they're good for any day! In fact, I hear one calling my name right now …
Check out all of the other wonderful Gluten-Free Ratio Rally bloggers' tasty scone recipes:
Amie of The Healthy Apple made rice crispy scones
Britt of GF in the City made blueberry buttermilk scones
Brooke of B & the Boy made coconut scones
Caleigh of Gluten-Free[k] made scones
Caneel of Mama Me Gluten-Free made savory jalapeño cheese scones
Charissa of Zest Bakery made amaretto soaked cherry and almond scones
Claire of Gluten Freedom made strawberry banana scones
Erin of the Sensitive Epicure made millet scones
Gretchen of Kumquat made maple oat nut scones
Irvin of Eat the Love made savory green garlic bacon thyme scones with white pepper maple glaze
Jeanette of Jeanette’s Healthy Living made coconut pineapple scones
Jenn of Jenn Cuisine made banana, apple and currant scones
Karen of Cooking Gluten-Free made oat scones with currants
Kate of Katealice Cookbook made cinnamon fruit scones
Lauren of Celiac Teen made scones (and was our lovely host!)
Lisa of Gluten-Free Canteen made bisconies
Lisa of With Style and Grace made lavender earl grey lemon scones
Marla of Family Fresh Cooking made vegan avocado scones
Meaghan of Wicked Good Vegan made scones
Melanie of Mindful Food made hazelnut cream scones with blackberry jam
Meredith of Gluten Free Betty made cinnamon raisin scones
Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones
Peter and Kelli of No Gluten No Problem made mesquite scones
Sea of Book of Yum made classic british currant scones
Shauna of Gluten-Free Girl and the Chef made scones
Silvana of Silvana’s Kitchen made pecan streusel scones with cinnamon drizzle
Tara of A Baking Life made ginger scones
TR of No One Likes Crumbley Cookies made cinnamon pecan scones
Wendy of La Phemme Phoodie made red velvet scones
Winnie of Healthy Green Kitchen made coconut raisin scones