Scones Surprise

The other day a friend of mine gave me some things from her cupboard that they (her and/or her family) will not eat like brown rice, tuna fish, sweet peas in a can, and a gluten free all-purpose flour. (I'm...not...judging...) She swore that the last item was nasty and that she really didn't want to give it to me but since she'd not thrown it away, did I want it. Well, yea, I'm not picky (even if the rest of my family is lol). Besides I'm used to or at least tolerate soy flour. How bad could this stuff be??

I promised her I would subject only myself to the torture of trying it. I lied...as my kids found out this morning. In my defense, I had totally forgotten that I'd made such a promise, but was reminded as the scones containing this gluten free flour were baking. Ooops.

Anyway, wanted to share the recipe for my scones that were devoured this morning. LOL yes, devoured and not forcibly eaten. :) 

I didn't have any eggs, only some 2% milk and about 1/4 cup powdered milk instead of whipping cream, and a variety of different 'flours' :)

*Uh, just one thing: I don't 'measure' very well when cooking- all measurements are approximate or what the cookbook says- your results probably would vary!*

Oven 400*F, Bake time 12-14 minutes

• 1/3 cup Brown Rice Flour
• 1/3 cup Gluten Free All Purpose Baking Flour (which by the way contains Garbanzo Bean flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour)
• 1/3 cup Flaxseed Meal
• 1/2 cup quick oats
• 1/3 cup whole red wheat flour
• 1/3 cup whole white wheat flour
• 1/3 cup white all purpose regular flour
• 1 TB baking powder
• 1/2 tsp salt
• 2 TB sugar
• 1/3 cup butter
• 2 TB egg replacer (which is Whole Soy Flour, Wheat Gluten, Corn Syrup Solids, Algin)
• 3/4 cup 2 % milk mixed to a thick consistency with 
• 1/4 cup powdered whole milk
• and a good sprinkling of Allspice

The flour amount was to be 2 1/2 cups. The butter was cubed and cut into the flour, sugar, salt, allspice and baking powder mix. The egg replacer required 6 TB of water, mixed together and then I put it with the milk. 

It was poured into the center of the dry ingredients and mixed with a fork. On a floured surface it was folded about 15 times and split in two. These two I patted out into circles then cut into 6 (one was cut into 8 for some reason) wedges. I cooked them about 16 minutes in the oven because they were supposed to be 'golden' and at 14 they weren't.

Not wanting to kill my kids right away, I went ahead and tasted the first scone. 

They were great. And I know they were because I finished one, went downstairs to give hubby his coffee and when I'd come back up only 4 wedges were left! There were 14 to start with!

Too bad I do not have a picture but they went too fast and I didn't think about it. But one thing's for sure. I liked them and the kids liked them so they will make their appearance again!

The original recipe is found in my beloved New Better Homes & Gardens Cookbook, 2006, page 128 "Scones"