Something I thought I would never conquer, or even attempt.
I cannot tell you when the last time I’ve eaten a scone. So long ago in fact that I couldn’t remember exactly what the texture was supposed to be like.
Scones are not my indulgent breakfast item of choice. I’d much rather go for a giant muffin or French toast.
But[ter] I’m starting to think maybe I just never had a good scone?
A few weeks ago I posted a photo of my first attempt at scones and called out to you for help on the texture.
My first batch was way too crumbly and light, so I added a bit more butter and an extra egg yolk. That definitely helped but I needed to make a flour adjustment because they were slightly grainy. Don’t worry. I ate the entire first batch. No wasting here. At least it was only a half batch…
I ended up landing on the same 3 flours I use a lot around here. It’s the combination I use throughout my entire doughnut cookbook and has proved to be a winner. The ratio of flours does vary, though.
oat flour + sweet rice flour + almond meal
If you still haven’t bought sweet rice flour, now is the time. It’s super easy to find online or at Asian markets. Lots of natural food stores carry it [or will if you ask] as well. And, as mentioned, I have a plethora of recipes that you can use it for.
Because I had no idea where to really start, I headed over to Melissa’s blog to check out a scone recipe I remembered her raving about.
It was a fabulous base recipe to work from, and I made adjustments as needed [ie: the extra egg yolk, more butter, different flours, etc.].
And then all of my scone baking dreams came true.
The interior texture is thick and rich with a light sweetness and flakiness to it. It’s kept perfectly moist from the butter and cream and the exterior forms a light golden brown crust from the high oven temperature. They hold together nicely with a slight crumb, that is common for scones. While the texture is thick they are anything but dense.
The texture is a mix between a drop biscuit, pound cake, and a muffin. Make sense?
And if that wasn’t enough, they’re laced with lemon-vanilla flavors and a sweet + creamy glaze with a little poppy seed crunch.
Gluten-Free Lemon Poppy Seed Scones
So now that I’ve gabbed your ear off I should tell you that you can find the recipe over on Simply Organic’s website! I developed and photographed this recipe for a spring baking project with Simply Organic, but I wanted to make sure and share it with you and show a few process shots. If you have any questions, feel free to leave them in the comments on this post.
adapted from: Cranberry Orange Scones
Here are some tips:
- If you don’t have vanilla beans, add in an extra teaspoon of vanilla to the wet ingredients.
- Using cold ingredients works best. This is a recipe where you don’t want your butter to be soft!
- They key to the amazing texture is all in the mixing, or lack there of. You want to mix/knead lightly until the dough just comes together.
- If you don’t have lemon flavor I would add an extra 2 teaspoons of lemon zest to the wet ingredients.
- Make substitutions at your own risk. The ingredient ratios are extremely important to the final outcome of this recipe. aka: I don’t recommend subbing.
Not a sponsored post.
Pretty sure I ate at least 5 a day for the entire week. I just couldn’t stop. It was worse than with the brownies. Then I made them again this week and ate 2 before I even knew what happened. I blame butter. And cream. And lemon.
I am now scone obsessed. The end.
Be on the lookout for a spring recipe roundup on facebook later today!