SUN-DRIED TOMATO + CHEDDAR SCONES
When I stopped eating gluten, one of the things I missed most was being able to stop at a cafe for a scone. Not just any pastry. A scone.
To eat on one of my many brain-clearing walks through the city. Or to snack on during the train ride home to Connecticut. They have just always been comforting to me for some reason. They are filling and satisfying, and not as sweet as many other pastries.
So, when I had some sun-dried tomato pesto left over from a party recently, I decided to make scones (since I had been so scone-deprived). I used a homemade gluten-free flour mix, but all-purpose flour will work just fine, too. I added some cheddar to the sun-dried tomato for an extra flavor kick, which wound up being a very good decision.
To eat on one of my many brain-clearing walks through the city. Or to snack on during the train ride home to Connecticut. They have just always been comforting to me for some reason. They are filling and satisfying, and not as sweet as many other pastries.
So, when I had some sun-dried tomato pesto left over from a party recently, I decided to make scones (since I had been so scone-deprived). I used a homemade gluten-free flour mix, but all-purpose flour will work just fine, too. I added some cheddar to the sun-dried tomato for an extra flavor kick, which wound up being a very good decision.
The scones turned out fluffy and flavorful and were great for both breakfast and a mid-day snack. They are wonderful eaten plain, with a bit of butter, or even spread with any remaining sun-dried tomato pesto!
Ingredients:
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2 cups gluten-free flour (see *note* below)
1 cup gluten-free oat flour 1 tablespoon baking powder 1 tablespoon sugar 2 teaspoons salt 1½ cups grated extra-sharp Cheddar 3-4 tablespoons sun-dried tomato pesto (such as Alessi Sun Dried Tomato Pesto) 2 cups half & half or heavy cream *note* I make my own gluten-free flour mix rather than buying the pre-packaged variety (although pre-packaged mixes should work just fine, too). I found my go-to mix on the blog Gluten-Free Goddess. It is a combination of 1 cup sorghum flour, 1 cup potato starch, 1/3 cup almond meal and 1 teaspoon xanthan gum. I keep a container of the mix handy at all times, so that I can just scoop out however much I need, when I need it! |
Directions:
Preheat oven to 400°F.
Whisk together the flour, baking powder, sugar, and salt in a large bowl. Add the cheddar and stir to combine, making sure that the cheddar is well mixed with the dry ingredients. Make a well in the center, pour in the cream, and mix until a sticky dough forms. Add in the sun-dried tomato pesto and stir until it is evenly dispersed in the dough.
Scoop spoonfuls of dough from the bowl and place on a baking sheet. Adjust the spoonful size according to how small or large you would like your scones. Brush cream on the top of each scone to help them brown during baking (optional).
Bake for 20-25 minutes or until golden brown. Cool on a rack. And enjoy!
Recipe makes 16 medium-sized scones.
Whisk together the flour, baking powder, sugar, and salt in a large bowl. Add the cheddar and stir to combine, making sure that the cheddar is well mixed with the dry ingredients. Make a well in the center, pour in the cream, and mix until a sticky dough forms. Add in the sun-dried tomato pesto and stir until it is evenly dispersed in the dough.
Scoop spoonfuls of dough from the bowl and place on a baking sheet. Adjust the spoonful size according to how small or large you would like your scones. Brush cream on the top of each scone to help them brown during baking (optional).
Bake for 20-25 minutes or until golden brown. Cool on a rack. And enjoy!
Recipe makes 16 medium-sized scones.