Gluten-Free Scones: Inspired by my friend Rachel Durham
Rachel and I, along with several other friends, got together for a gluten-free brunch one mid-morning recently. We both love to cook and be creative (Rachel is more creative than I am), so this scones recipe is what we came up with. We both have Celiac disease. In fact, to give you a little background on how we met, here’s our little history.
We met at a luncheon about a year ago. I had mentioned to the woman who was putting on the luncheon and was a church friend that I had Celiac disease. I told her I was more than happy to bring my own food to make things easier for her and others. She then said there was at least one other person, maybe two, who were going to be there and who also had Celiac disease or gluten sensitivity. Then, she asked me if I could help to guide her on how to make the whole luncheon gluten free so everyone could enjoy it together. So, we worked together on recipes and ingredients. It was a great luncheon with so much food. She made chicken salad with gluten-free bread, salads, fruit, drinks, tea, coffee, and rice pudding and key lime pie for desert. It was quite a feast! And she learned about cooking gluten free. I sat down at the luncheon next to a young lady named Rachel who had brought her own food. Boy did that look familiar! I asked if she had Celiac disease. She, of course, said yes but with a little apprehension. I know how that feels–you don’t want to draw attention to it or yourself. You just kind of want to blend in. But when I explained to her that all the food was gluten free, she was amazed and relieved that she could be a part of things. I shared about my Celiac disease and, over time, we have become good friends. I’m so grateful I met Rachel! She has been such an inspiration and blessing to me. We have other commonalities and support each other often. Our lives and schedules are busy, but we are finding time periodically to cook together and share family time. Rachel is married with 4 children and has become an amazing gluten-free cook!
As far as the scones recipe goes and the brunch, we combined our efforts in ideas and cooking skills and put together a really neat spread of food. We started by making scones and added scrambled eggs and fruit. All of that was served with coffee and tea and some raspberry jam to spread on the scones. So here is our scones recipe that Rachel would love to share with you. Thanks Rachel! Can’t wait for you to share more!
1/3 cup unsalted gluten-free butter (Land O’Lakes® is one suggestion, or Kerrygold Irish butter)
1-3/4 cups gluten-free flour blend (we used Cup4Cup gluten-free flour blend)
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons of gluten-free agave (we used wholesome foods brand), but any brand that says gluten free on the label is good.
1 egg, beaten
1/2 cup blond or dark raisins (or you can use currants)
3 to 5 Tablespoons coconut creamer (or any Dairy free milk if lactose intolerant); almond milk can be used also
1. Preheat oven to 400 degrees
2. Mix flour, baking powder, and salt.
3. Cut in the butter with pastry blender (or two butter knives) until mixture resembles fine crumbs.
4. Beat the egg until fluffy. Wisk in agave nectar.
5. Add egg/agave mixture to dry ingredients, along with the raisins or currants.
6. Add just enough creamer until dough leaves the side of the bowl.
7. Turn the dough onto lightly floured surface and knead lightly, about 10 times.
8. Then pat it into a round, about 1/2 inch thick. Cut into wedges and separate.
9. Brush dough with egg. (If you don’t have a brush-we used a rolled paper towel as a brush.)
10. Bake until golden brown, about 10-12 minutes.
11. Immediately remove from cookie sheet:
12. Split scones. Spread with butter and serve with raspberry jam if you like.
Jessica, Iris and Rachel