We enjoyed the A-B-C Bake for a few meals and then tried a few new recipes. One day this week, the weather was so hot that Brody didn’t really want a hot meal for supper. Since I had already started making Grandma’s Chicken Noodle Soup (pages 126-127), I proposed that we eat a small serving of soup, a green salad with Raspberry Vinaigrette dressing (page 154) along with some other tasty side dishes that were satisfying, but not super heavy. I had some plain lentils in the fridge so I made Indian Style Lentils (page 94) and tweaked the Tortilla recipe (page 115) to go with the lentils. I’ll write more about the tweaking of the tortilla recipe later, but for now, here is the promised scone recipe. 🙂
Two Score and Five Year Scones
Early in August, Willie turned 45 and his wife, Brenda, planned a surprise birthday party for him…. So, I developed a scone recipe in honor of his 45 years of life. A friend of his at the party helped me name this scone recipe.
To develop this recipe, I began with a scone recipe from Better Homes and Gardens New Cook Book, published by Meredith Corporation, Des Moines, Iowa, edited by Jennifer Dorland Darling, Copyright 1996. The original recipe is a “normal” gluten-filled recipe, and using the method described in A Recipe for Survival, I converted it to be gluten-free and safe for Brody. I made a half batch for the first trial, and my taste-tester suggested that it needed a little more sweetness, so I added the icing for the second batch.
Many friends gave me their feedback on the second batch – this texture is very similar to a gluten-filled scone texture, but is still slightly different from a standard scone texture. The children who tested this recipe made the crumbs disappear, so we took that as an approval vote! My friends who prefer less sweet baked goods thought this was just right, but if you prefer sweeter baked goods, you’ll likely want to increase the sugar or simply add more icing.
18 oz fresh blueberries
1/3 cup rice flour
2 cups tapioca flour
1 cup sorghum flour
1 cup coconut flour
½ tsp xanthan gum
6 Tbsp raw cane sugar
2 Tbsp baking powder
4 Tbsp rice bran
4 Tbsp ground flaxseed
12 Tbsp butter
1 cup goat milk
1 cup water
2 Tbsp goat milk for tops of scones
2 Tbsp goat milk plus enough powdered sugar to achieve the desired consistency and 1 Tbsp lemon juice
1. Wash and drain the blueberries.
2. Combine the dry ingredients and mix thoroughly. Using a pastry knife, cut in the butter until the mix is of a coarse crumb texture.
3. Combine the eggs, milk and water. Mix thoroughly and then pour into the dry mixture. Stir until all the mix is moistened. Be careful not to beat the air out of it.
4. Butter 2 baking sheets.
5. Form the dough into cylinders or whatever shape you’d like. Cylinder shapes will bake more uniformly, and are easier to make with my hands, so I generally make cylinders of approximately 2 inches in diameter and 1 inch in height. As you form the cylinders, add the blueberries – I like 4-6 blueberries per scone. Too many blueberries will make the scone fall apart. I don’t like to mix them into the bowl of dough since the spoon would break the blueberries, and I like them whole. 🙂
6. Place the scones on the baking sheets and then spread a little goat milk on the tops of the scones.
7. Bake the scones at 400 F for 25 minutes. My oven bakes unevenly, so half way through the baking time, I switch the baking sheets from the top to the bottom and turn the sheets around, too, since the front is colder than the back of my oven. If your oven is more efficient than mine, all your baking times will be much shorter. I am grateful for my oven, but I realize it’s probably been baking for more years than some of my readers have been alive…. (At least I didn’t develop this recipe book using a wood fire like the one my mom used for some of her cooking in the prairies of Colombia!) So check your baked goods as they bake – you may need to adjust their baking times.
8. Prepare the icing by adding the powdered sugar to the milk. After mixing well, add the lemon juice and stir.
9. When the scones have a hint of tan on some of their edges, remove them from the oven and cool on a wire rack. Or serve them warm with the icing drizzled on them.
10. If you’re going to store the scones for later, let them cool and then add the icing and then store them in an airtight container. They will keep best in the fridge if you want to store them for a few days. We like to reheat them in the microwave when we’re ready to have some.