As some of you have probably noticed, the blog has undergone some changes. Unfortunately, in transferring my domain over to WordPress, I lost about two years of scone recipes that I’d posted on the site. Yeah. It’s a bit of a shock.
So please bear with me as I get things resituated. It might be some time before all the recipes return, but if there’s a favorite recipe you liked and miss, feel free to message me via here or 4theloveofscones (at) gmail (dot) com or find me on Facebook or Instagram and message me there.
I’m really annoyed by this, and while I do have the recipes outside of WordPress, I don’t have them all typed and with photos and ready to go, so it’ll be some work to republish them.
But, because time stops for no man…moving on.
Christmas—and New Year’s—have come and gone. And I don’t even want to look back upon my 2018 New Year resolutions. Surely I got some of them accomplished, right? Right? Sure. I’m just going to go with that.
All in all, I did manage to keep two kids alive and survive the first year with two kids, so there’s that…
It’s been maybe a year and a half since I went gluten-free. I’ve dabbled in it before, but it wasn’t until I got pregnant with my daughter and my doc starting getting concerned about my daily headaches that I put together the gluten-and-headache connection for me. So now, I avoid gluten and I am mostly headache free. (It’s made a big difference, actually.)
And yet I still make new, fully glutenated recipes. (Why? Why do I do this to myself? I tease myself with recipes that sound and smell amazing…food I deliver to strangers in town, forcing my husband to taste-test and praying that the final product tastes okay… All right, and sometimes sneaking a bite or two in order to validate his opinion.)
But honestly? I make “regular” scones because there’s a strong assumption that gluten-free baked goods are not as tasty as the gluten (aka wheat) versions.
This one though? Well, you may have to be the judge. My husband (who hates gluten-free things) said they tasted even better than the gluten version (which I once had up on the blog but, alas, they got kicked off and will one day return… Until then, you’ll have to go gluten free).
As another aside, I really hate using garbanzo beans or any bean flour as a substitute. But, my faithful taste-tester (aka husband), told me you cannot taste the beans here. I always feel that it’s a little bit of a trick to use beans for a flour. It’s like I’m trying to make this healthy or something. Trust me, I’m not. My goal is to make this edible for people with gluten sensitivities or allergies or celiacs.
With my go-to recipe using oat flour (and my nursing daughter being unable to eat oats) I was experimenting with another option (ironically, she also has a problem with most beans, garbanzo maybe being one of them).
So I subbed the oats for garbanzo beans, and it worked well. In fact, they held together amazingly (especially for gluten-free scones), and, according to my husband, tasted better than the original recipe.
But I’m getting long-winded here. Forget everything–just make these and tell me how they taste. (P.S. You will need a scale for these babies. But it’s worth it.)
GF Eggnog Cinnamon Chip Scones
Yield: 14 scones (1/4-cup scoops)
Prep Time: 15 minutes
Baking Time: 12-15 minutes
4 oz almond flour
8 oz garbanzo bean flour
1.2 oz coconut flour
1-1/2 tsp xanthan gum
1/2 tsp salt
1 Tbsp baking powder
2 Tbsp granulated sugar
6 Tbsp unsalted butter
1 C cinnamon chips (GF)
1/4 C half & half
1/2 C eggnog (more as needed)
1 Tbsp vanilla extract
extra eggnog for brushing
coarse sugar for sprinkling
1. Preheat the oven to 450F if you plan on baking these right away and line your baking trays with parchment (or silicone baking mats); you will need two.
2. Weigh out the flours and combine with the xanthan gum, salt, baking powder, and sugar. Whisk to mix.
3. Crumble in the butter until the mixture resembles sand. You can use forks, knives, your fingers, or a pastry blender.
4. Add the cinnamon chips and toss with a wooden spoon to combine. Set aside.
5. In a small measuring cup, measure out the half & half and eggnog. Add the vanilla extract and stir to combine.
6. Add the wet ingredients to the dry ingredients and stir with a wooden spoon to mix. A few dry bits at the bottom are okay, but knead the dough in the bowl a couple of times with your hands to bring it all together before going on to the next step.
7. Using a 1/4-cup scoop, or using the spoon to dish out 1/4-cup scoops, divide the dough into 14 scones, spaced about 2 inches apart on a parchment-lined baking sheet.
8. (optional) Brush with extra eggnog and sprinkle with coarse sugar.
9. Bake at 450 for about 12-15 minutes or until the tops begin to brown. Pay close attention, as they can go from golden to burnt in a minute or two.
10. Remove and let cool on a wire rack, or enjoy fresh out of the oven.