Scones are the slightly sweet cousin to the biscuit, and this gluten-free and dairy-free sourdough version makes a delicious treat for brunch or an afternoon tea. This recipe can be adapted in many ways with flavorings like raisin-cinnamon or blueberry-lemon.
Note that you can use butter and cream if you are not intolerant to dairy.
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour
- 1/4 teaspoon xanthan gum
- 6 tablespoons solid coconut oil or butter
- 1 egg
- 1/2 cup canned coconut milk or cream
- 1/2 cup brown rice sourdough starter
- 1/2 cup dried cranberries
- 1-1/2 teaspoons freshly grated orange zest
- 2 tablespoons Sucanat
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Combine flours with xanthan gum and whisk to evenly combine. Using a pastry cutter, cut coconut oil into flour mixture until it becomes crumbly, with the coconut oil reaching the size of a small pea.
- In a small bowl, beat the egg, then whisk in the coconut milk and sourdough starter. Pour this into the flour mixture and mix with a fork until a dough begins to form. Now knead the dough with your hands in the bowl until it comes together in a cohesive mass. The dough may be sticky at this point.
- Cover the dough and allow to sour for 4 to 12 hours. There will be no noticeable tang at first, and the dough will develop to produce a noticeable sourdough flavor.
- When ready to bake, preheat the oven to 425°F. In a small bowl, combine the dried cranberries, zest, Sucanat, baking powder, baking soda, and salt. Mix well with a fork, then sprinkle over the dough. Knead this in for a couple of minutes by folding the dough over itself over and over again.
- Once the fruit and dry ingredients are incorporated, sprinkle a work surface with tapioca flour. Move the dough to the floured surface and sprinkle more tapioca flour over it if the dough is quite sticky. Knead this a few times, adding more flour as needed, forming a slightly sticky yet cohesive dough.
- Pat the dough out into a circle 1 inch high. Cut the dough into eight triangular scones or use a biscuit cutter to cut scones into desired shape.
- Carefully transfer these to a cast-iron skillet or baking sheet. The dough will still be fragile so take care. Leave 1 to 2 inches of space between scones as they will expand.
- Place the baking pan in the oven and bake for 10 to 12 minutes, or until the tops are firm and the bottoms are golden brown. Remove from oven, but allow to cool on pan for at least 5 minutes before transferring to a cooling rack.
These scones become more sturdy as they cool, but are delicious still warm from the oven.
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