Gluten Free Scones
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 195.1
- Total Fat: 7.3 g
- Cholesterol: 16.6 mg
- Sodium: 359.9 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.0 g
- Protein: 4.9 g
View full nutritional breakdown of Gluten Free Scones calories by ingredient
Introduction
Very light. Stays moist and soft. Very light. Stays moist and soft.Number of Servings: 6
Ingredients
-
2 cups Bob's Red Mill Gluten-free Flour Blend
1 TB Baking Powder
3/4 tsp Salt
3 TB of Cold Butter
2/3 of Buttermilk
Tips
If you can't eat them with in 2 days, freeze the leftovers, bring to room temp and reheat in the oven.
Directions
Preheat oven to 400 degrees
Sift together into a large bowl, the flour, baking powder and salt.
Cut the butter into small cubes and blend into dry ingredients, using a pastry blender or two table knives. I also use a small, manual food processor for this.
Stir the milk in with a fork just until blended. Form into a ball and spray a baking sheet with cooking spray. Flatten the round evenly with your hands to about 1/2" thick.
Bake until golden brown--about 12 to 15 minutes. Remove from oven and immediately cut into 6 triangles. Wonderful hot from the oven, but nice at room temperature too.
Serving Size: 1/6 of round.
Sift together into a large bowl, the flour, baking powder and salt.
Cut the butter into small cubes and blend into dry ingredients, using a pastry blender or two table knives. I also use a small, manual food processor for this.
Stir the milk in with a fork just until blended. Form into a ball and spray a baking sheet with cooking spray. Flatten the round evenly with your hands to about 1/2" thick.
Bake until golden brown--about 12 to 15 minutes. Remove from oven and immediately cut into 6 triangles. Wonderful hot from the oven, but nice at room temperature too.
Serving Size: 1/6 of round.