These scones freeze well and taste even better the next day, warmed for 30 seconds in a microwave. Serve with apricot jam or honey.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1½ cups brown rice flour
½ cup tapioca flour
1/3 cup potato starch
2½ teaspoons baking powder
2½ teaspoons xanthan gum
¼ cup natural cane sugar
½ teaspoon salt
½ cup (1 stick) cold butter (cubed)
5 eggs (divided)
½ cup plus 1-2 tablespoons low-fat yogurt (plain)
¾ cups dried apricots (finely chopped )
½ teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon water
¼ cup turbinado sugar
Preheat oven to 350˚. Sift together first seven ingredients (brown rice flour through salt). Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.
In a separate bowl, whisk together 4 eggs, yogurt, apricots, and extracts. Add to flour-butter mixture. Mix until just combined.
Dust work surface with brown rice flour. Turn out scone mixture and pat into a 9x9-inch square. Cut scones into desired shape, or use a biscuit cutter. Place on a parchment-lined baking sheet.
Whisk remaining egg with 1 table-spoon water; brush mixture over scones. Sprinkle with turbinado sugar. Bake for 10–15 minutes, until golden.
Recipe Additional Notes:
PER SERVING: 342 cal, 11g fat (3g mono, 1g poly, 7g sat), 32mg chol, 3g protein, 56g carb, 3g fiber, 261mg sodium
Wed, 2011-11-30 15:10