Scones are one of the quickest things that you can bake. With the right techniques and steps you too can become a scone pro! Traditional Scones are also a great breakfast and brunch item. Traditional Scones are also not very sweet. I decided to make up a scone glaze as my husband loves a glaze on his scones. However, unlike traditional glazes this one is not loaded with sugar. It is sweetened with maple syrup. I had tangelos on hand so I used this for the zest in the scones. It imparted a distinct lovely tangelo flavour. However, you can just use orange.
Over a large bowl, sift all the dry ingredients(flour thru sea salt).
Add the sugar and the orange zest and thoroughly mix the ingredients with your fingers. Using your fingers, cut the butter or coconut oil into the flour mixture until it resembles large peas and place the flour mixture in the fridge to chill for about 20 minutes.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. In a small cup mix the egg replacer powder according to the package directions(Omit this step if you are using eggs). In a separate small bowl, whisk in the egg replacer/eggs along with the milk and cider vinegar. Remove the chilled bowl from the fridge with the dry ingredients, and add the chopped rhubarb. Make a well in the centre of the dry ingredients and then pour the milk mixture into the middle of the flour mixture.
Use a fork to mix in the milk mixture until it forms a nice firm dough that holds its shape. If you find the dough crumbly, add more milk.
Form the dough into 2 equal sized dough balls and gently knead in a little of the Namaste Perfect flour blend( or AP GF flour of your choice) for about 20 seconds.
Take 1 ball of dough and place on the parchment lined baking sheet and using the palm of your hand, press gently down on the dough ball until you have a thickness of about 1 ½ inches. Take a sharp knife and cut the round in half, then cut those halves into 3’s so that you have 6 triangles in total. Spread this out on the baking sheet and repeat with the remaining dough ball.
Place 6 scones on each baking sheet, leaving plenty of space between each scone. Place the second batch of 6 scones in the refrigerator while you bake the first batch. Bake for about 20 to 25 minutes ( or less if your oven runs hot)until they are nice and golden both on the tops and on the bottoms(you may have to check the bottoms to see if they are brown enough or they will be a bit gummy. Allow to cool before drizzling with the glaze.
Place all of the ingredients in a shallow saucepan. Use a whisk to stir the ingredients over very low heat, until they are melted. This should take about 10-15 minutes. If glaze is still too thick, add a little water to thin. Use a large spoon to spoon out the glaze and drizzle over the individual scones.
Ingredients
Directions
Over a large bowl, sift all the dry ingredients(flour thru sea salt).
Add the sugar and the orange zest and thoroughly mix the ingredients with your fingers. Using your fingers, cut the butter or coconut oil into the flour mixture until it resembles large peas and place the flour mixture in the fridge to chill for about 20 minutes.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. In a small cup mix the egg replacer powder according to the package directions(Omit this step if you are using eggs). In a separate small bowl, whisk in the egg replacer/eggs along with the milk and cider vinegar. Remove the chilled bowl from the fridge with the dry ingredients, and add the chopped rhubarb. Make a well in the centre of the dry ingredients and then pour the milk mixture into the middle of the flour mixture.
Use a fork to mix in the milk mixture until it forms a nice firm dough that holds its shape. If you find the dough crumbly, add more milk.
Form the dough into 2 equal sized dough balls and gently knead in a little of the Namaste Perfect flour blend( or AP GF flour of your choice) for about 20 seconds.
Take 1 ball of dough and place on the parchment lined baking sheet and using the palm of your hand, press gently down on the dough ball until you have a thickness of about 1 ½ inches. Take a sharp knife and cut the round in half, then cut those halves into 3’s so that you have 6 triangles in total. Spread this out on the baking sheet and repeat with the remaining dough ball.
Place 6 scones on each baking sheet, leaving plenty of space between each scone. Place the second batch of 6 scones in the refrigerator while you bake the first batch. Bake for about 20 to 25 minutes ( or less if your oven runs hot)until they are nice and golden both on the tops and on the bottoms(you may have to check the bottoms to see if they are brown enough or they will be a bit gummy. Allow to cool before drizzling with the glaze.
Place all of the ingredients in a shallow saucepan. Use a whisk to stir the ingredients over very low heat, until they are melted. This should take about 10-15 minutes. If glaze is still too thick, add a little water to thin. Use a large spoon to spoon out the glaze and drizzle over the individual scones.