In working with the Ratio Rally, our baking ratio project for this month is scones. But Rhulman does not have a ratio for scones. I tried emailing and facebook messaging him but he directed me back to The Gluten Free Girl. No one else seemed to know what ratio to use and an internet search turned up… nothing… so…
I took the standard recipe for biscuits and scones from my trusty 1962 copy of Joy of Cooking and worked out a ratio mathematically! My engineer father would be so proud.
An English scone is different than an American scone. The American version is less tender and more dry. The “Joy of Cooking” says that scones are a richer biscuit with the addition of cream and eggs. Mrs. Rombauer is definitely talking about American scones! This is the kind of scone I have always made. I have to tell you that scones are the one gluten free baking item I have been the most afraid of making. In my gluten baking days I was locally famous for my scones. Would I even be able to duplicate those?
2 cups flour, ¼ cup lard, 2/3 – ¾ cup buttermilk, NO egg, salt, baking powder, sugar, soda.
Rhulman’s ratio for biscuits is: 3 flour: 2 liquid: 1 fat: 0 egg
2 cups flour, ¼ cup butter, 1/3 cup cream, 2 eggs, salt, baking powder, sugar
Ratio I came up with: 3 flour: 1 liquid: 1 fat: 2 egg
This month’s Gluten-Free Ratio Rally – Scones – is being hosted by Lauren over at Celiac Teen, go there to see all the other great recipes created for this rally!
My Basic Scone Ratio Recipe – Gluten Free & Dairy Free
2 oz each brown rice flour, sweet rice flour, sorghum flour
2 ½ tsp baking powder, ½ tsp salt, 2 TB sugar
I added 1 TB ground flax seed (my own addition)
1 oz palm shortening, 1 oz earth balance buttery spread, I would have used all earth balance, but in my excitement I forgot…
2 oz cashew cream
Preheat oven to 450 degrees. Weigh out the flours into your mixing bowl, then add all the other dry ingredients and whisk them together. Then weigh the fats into the same bowl. Cut in the fats with a pastry blender, 2 knives or a kitchen aid mixer until it looks like course crumbs. I used my kitchen aid mixer.
Weigh the cashew cream into another bowl or measuring cup & add eggs, mix them together. Add them to the dry mix. After completely mixing the wet & dry ingredients together, beat it on medium/high for an additional 3 – 5 minutes.
Spread the dough on a baking sheet or stone into a ¾ inch high circle.
You can skip the divot I made in my “circle”. Bake for 15 minutes.
Cut and eat!
These scones are good. They are rich and dry like my gluten scones. Slathered with Earth Balance (soy free) buttery spread and strawberry jam… what’s not to love! I look forward to playing with other flours and even trying to use ghee for that rich buttery flavor. But that is for another day…
Here are all the links for the Ratio Rally Scones!
Amie of The Healthy Apple – http://thehealthyapple.com/2011/05/04/gluten-free-rice-crispy-scones/
Britt of GF in the City – http://www.gfinthecity.com/2011/05/gluten-free-ratio-rally-scones.html
Brooke of B & the Boy – http://bellwookie.blogspot.com/2011/05/coconut-scones.html
Caleigh of Gluten-Free[k] – http://gluten-freek.blogspot.com/2011/05/jam-on-top-or-cream-on-top.html
Caneel of Mama Me Gluten-Free – http://mamameglutenfree.blogspot.com/2011/05/savory-jalapeno-cheese-scones.html
Caroline of The G-Spot – http://thegspotrevolution.com/?p=3228
Charissa of Zest Bakery – http://www.zestbakery.com/ingredient/almond/amaretto-soaked-cherry-and-almond-scones/
Claire of Gluten Freedom – http://www.thisglutenfreelife.org/2011/05/ratio-rally-strawberry-banana-scones.html
Erin of the Sensitive Epicure – http://thesensitiveepicure.blogspot.com/2011/05/millet-scones-gfree-rally.html
Gretchen of Kumquat – http://kumquat-blog.blogspot.com/2011/05/gluten-free-ratio-rally-maple-oat-nut.html
Jeanette of Jeanette’s Healthy Living – http://www.jeanetteshealthyliving.com/2011/05/glutendairyegg-free-coconut-pineapple.html
Jenn of Jenn Cuisine – http://jenncuisine.com/2011/05/banana-apple-and-currant-scones-gluten-free
Karen of Cooking Gluten-Free – http://cookingglutenfree.com/2011/05/gluten-free-ratio-rally-oat-scones-with-currants/
Kate of Katealice Cookbook – http://katealicecookbook.com/2011/05/01/cinnamon-fruit-scones/
Lauren of Celiac Teen – http://www.celiacteen.com/2011/scones-ratio-rally/
Lisa of Gluten-Free Canteen -http://glutenfreecanteen.com/2011/05/01/gf-ratio-rally-bisconies-actually
Lisa of With Style and Grace – http://withstyle.me/2011/05/04/gf-lavender-earl-grey-lemon-scones
Marla of Family Fresh Cooking – http://www.familyfreshcooking.com/2011/05/02/avocado-scones-vegan-and-gluten-free-recipe/
Meaghan of Wicked Good Vegan – http://www.thewickedgoodvegan.com/2011/05/04/gf-scones/
Melanie of Mindful Food – http://mindfulfood.blogspot.com/2011/05/hazelnut-cream-scones-with-blackberry.html
Meredith of Gluten Free Betty – http://glutenfreebetty.blogspot.com/2011/05/cinnamon-raisin-scones-for-gluten-free.html
Mrs. R of Honey from Flinty Rocks – http://honeyfromflintyrocks.wordpress.com/2011/05/04/classic-cream-scones-gluten-amp-dairy-free/
Mrs. R of Honey from Flinty Rocks – http://honeyfromflintyrocks.wordpress.com/2011/05/04/almond-fig-scones-gluten-amp-dairy-free/
Peter and Kelli of No Gluten No Problem – http://noglutennoproblem.blogspot.com/2011/05/gluten-free-ratio-rally-mesquite-scones.html
Shauna of Gluten-Free Girl and the Chef – http://glutenfreegirl.com/gluten-free-scones/
Silvana of Silvana’s Kitchen – http://silvanaskitchen.com/2011/05/gluten-free-pecan-streusel-scones-with-cinnamon-drizzle
Tara of A Baking Life – http://abakinglife.blogspot.com/2011/05/gluten-free-ratio-rally-ginger-scones.html
TR of No One Likes Crumbley Cookies – http://tcrumbley.blogspot.com/2011/05/gluten-free-cinnamon-pecan-scones.html
Wendy of La Phemme Phoodie – http://laphemmephoodie.com/2011/05/red-velvet-scones-for-the-gluten-free-ratio-rally.html
Winnie of Healthy Green Kitchen – http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html