Last weekend I had the pleasure of joining my daughter at a bridal shower for one of her dear friends. They have known each other since Junior High so I have known her that long as well since many school projects were done at my house. It is hard to believe that these girls are growing up and getting married, which also means that I am getting older too.
We won’t discuss that right now.
The theme of the bridal shower was a traditional English tea party and we were all to wear hats. I love hats but, sorry to say, hats do not wear well on me. We found Kate Middleton type ones in Seattle and wore those.
We called ahead of the shower to see if I could bring anything. Being gluten free I do not like to stress the host with accommodating me, so always offer to bring along something that I know I can eat. Scones were suggested and I was thrilled to bring them.
You can have so much fun with scones, either with the size or flavor combinations.
The scones I made were infused with lemon zest and topped with blueberries, vanilla salt and fresh lemon juice glaze. They were a hit!
I’d like to dedicate this blog to grandmas. My Grandma was so very special to me and she always made me feel like a princess. The first photo is of her and the second is of my husband’s grandmother. I miss you and love you!
Recipe: Gluten Free English Tea Scones
¾ cup tapioca starch
¾ cup brown rice flour
¾ cup cornstarch
2 ½ tsp gf baking powder
¼ cup brown sugar
½ tsp xanthan gum
½ tsp vanilla salt *
Gluten free icing sugar (icing)
¼ cup cold butter
½ cup buttermilk
Rose/vanilla sugar or sugar in the raw **
Preheat oven to 375 degrees.
In stand mixer combine tapioca starch, brown rice flour, cornstarch, gf baking powder, brown sugar, xanthan gum, and vanilla salt.
Zest lemon and add to dry ingredients.
Finely chop butter and add to flour mixture. Turn mixer to medium and mix until coarse meal is formed. (This takes just a minute – do not over work!)
In a small bowl, add buttermilk to beaten eggs, and mix to combine.
Add buttermilk mixture to dry ingredients and mix until fully incorporated. Use a low speed and, again, do not over mix.
Lay parchment paper onto counter and dust well with tapioca starch.
Dump dough onto parchment and flour your hands with tapioca starch so that you can pat down dough.
Flour your circle cutter with tapioca starch and punch out shapes.
Place dough circles onto parchment lined cookie sheet. Before putting in the oven, top each scone with 4 blueberries. Push the blueberries into the dough a little.
Sprinkle vanilla salt and rose/vanilla sugar over scones. (Just a pinch of each is all that you need.)
Bake in the oven for 12-16 minutes, depending on size of scones. The number of scones also depends on the size you make. For bridal shower I made them 2 inches in size, which yielded 15 scones.
Let scones cool on cooling rack.
In a small bowl, add all the juice of the lemon.
Add icing sugar, starting with ¼ cup and adding 1 Tbsp at a time thereafter until you have achieved a thin glaze.
Glaze scones with icing.
Serve with Devonshire cream and a great cup of tea. I am a tea collector and love this vanilla tea that I got in Paris at Ladurée.
* Halen Mon Vanilla salt was purchased at Cookbook Company here in Calgary
** The Rose/Vanilla sugar I purchased at a specialty store in Calgary.
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