My first attempt at making scones from scratch today! I found the recipe here but made a few modifications.
The recipe calls for 1/3 cup milk and 1/3 cup sugar. I simply replaced the milk with Light Coconut Milk (Trader Joe's) and the sugar with Coconut Sugar.
Recipe: With Modified Ingredients
* 1 3/4 cups Gluten-Free Multi-Purpose Flour
* scant 1/3 Organic Coconut Sugar
* 2 teaspoons baking powder
* 1/2 teaspoon xanthan gum
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold butter
* 3/4 cup additions Fresh Apricots, Chocolate chips, fresh cherries, ( or suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips or white chocolate chips)
* 2 large eggs
* 1/3 cup Light Coconut Milk
* 1 teaspoon gluten-free vanilla extract
Preparation (click for original site)
Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment).
Whisk together flour, sugar, baking powder, xanthan gum and salt.
Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining.
Gently stir in the additions.
Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky.
THIS DID NOT WORK FOR ME: Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan.
Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired.
Place baking sheet, uncovered, in the freezer for 15 minutes.
Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.
The recipe suggests patting the dough out on a table but that did not work out for me. My dough was way too sticky. I'm not sure if it was the coconut milk that did it but it was pointless for me to try it and to then cut out the scones with a round cutter. So I spooned the batter into 'globs' on the greased pan (above photo), placed them in the freezer for the 15 minutes then baked according to the directions and they turned out great.