I love scones!
Before my celiac diagnosis I used to get the white chocolate and berry scones from Good Earth bakery here in Calgary. They were so good and now that I am gluten free I’ve wanted to find a great gluten free one.
I think I found it!
These scones are super moist and not at all chalky. I love the chopped up white chocolate bits and the tangy dried cranberries that are in them.
Do you have pre-celiac foods that you would love to have again? Have you tried to convert the recipes? Any success?
I would love to hear from you and if you have any great recipes that you would love to share, please let me know. I will try them and if they work out will post them.
Recipe: White Chocolate and Cranberry Scones
¾ cup rice flour
¾ cup tapioca starch
¾ cup cornstarch
2 ½ tsp baking powder
2 Tbsp brown sugar
½ tsp xanthan gum
½ tsp salt
¼ cup cold butter or vegan shortening
¼-1/2 cup buttermilk
2-3 squares white chocolate, chopped
½ cup dried cranberries
Mix the dry ingredients together in a stand mixer to combine.
Cut up cold butter and add to dry ingredients. Mix quickly to combine (should resemble a coarse meal)
Add the buttermilk and eggs and mix until combined.
Add white chocolate and cranberries and mix quickly. You do not want to overwork the dough, just a couple quick pulses will do.
Scoop out the dough into even portions. I have an extra large ice cream scoop that I like to use. It allows then equal sizes.
Place dough onto a parchment lined cookie sheet and bake in a 375 degree oven for 14-16 minutes.
Place on a rack to cool.