<<Disclaimer: Verify this information before applying it to your situation.>>
You asked for it! My husband is from Sheffield, England, so this was on
my "to do" list anyway. After my bread mix's success with cookies, I
thought I'd try something a little different, and it worked! Dave (the
wheat eater) says he can hardly complain about this one (but...he always
quibbles a *little* <g>). They've got the correct heft and flavor but I
didn't make them thick enough, and he felt they shouldn't be crisp
outside. I made them thinner than your average scone to help ensure the
bean flour flavor would get cooked out. That said, here goes:
2-1/4 cup Linda's Bread Mix
2-1/2 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1/4 cup cold butter
2 eggs
1/3 cup cream (or maybe a dash more)
Combine mix, baking powder, sugar and salt and mix well. Cut the butter
into 1/4 inch (or smaller) cubes and drop into the dry mix. Cut butter
into the mixture until the size of baby peas (use two knives, a pastry
blender, or the whisk attachment on your Kitchenaid mixer). In a small
bowl, beat the two eggs thoroughly. Have a good laugh while you try to
set aside two Tablespoons of the beaten egg (it just doesn't want to
separate in neat measures!). Pour the cream in with the bulk of the egg,
and mix. Now make a well in the center of the dry mixture, and pour the
cream and eggs in all at once. Using a fork, blend quickly, stirring just
enough to incorporate the dry into the wet. Add a dash more cream if
necessary to incorporate all the dry mix. Cover and refrigerate at least
4 hours (preferably overnight; again, this helps the bean flour develop a
less beany taste).
Preheat oven to 425 degrees F. Grease a cooky sheet. Flour your surface
and rolling pin (I use Potato Starch Flour) and roll to 1/2 inch
thickness. Cut in 3" rounds. Place on cooky sheet. Brush with remaining
beaten egg. Dust with sugar. Bake 15 minutes or until they just begin to
turn golden. Makes about 9 scones.
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Linda's Bread Mix
1 cup almonds ground to cracker crumb consistency
1 cup bean flour (Authentic Foods: 1-800-806-4737)
1 cup tapioca flour
1 cup potato starch flour
1/3 cup buttermilk mix
1 Tablespoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon citric acid (optional, but it helps!)
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These recipes, like all my recipes, are copyright 1996-1997 by
Linda Blanchard. I grant anyone anywhere the right to distribute
these recipes on a one-to-one basis, or in a not-for-profit
newsletter. Any other use without my consent is prohibited.
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Let me know what =you= think when you make them. If you feel they need
improving, too, I'll work on it!
Linda Blanchard
[log in to unmask]
http://www2.basinlink.com/us/mindpla/main.htm <==celiacs and sf
Midland TX USA
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