Let's Bake: Savory SconesOne of my holiday surprises was this nifty cast iron cornbread pan. This week I put it to good use (as I revisit aka binge watch Downton Abbey). Scones somehow seemed more appropriate than our humble- but favorite- cornbread. Though these scones would most certainly not pass muster with Violet, Dowager Countess of Grantham. She would be- most assuredly- appalled. And raise an elegantly arching, ironic eyebrow in utter disdain.
Gluten-free? Who ever heard of such a thing?
It is as suspect and deserving of mockery as electricity.
And darling, don't even get me started on The Crown.
Gluten-Free Goddess Savory SconesKarina's original recipe posted January 2012.
These tender, savory scones are divine with rib-sticking winter stews and comforting soups. Studded with olives and sprinkled with rosemary, they complement everything from Italian minestrone to classic chicken soup with garlic. Or serve them with a slow roasted dinner, some gluten-free pasta or a simple frittata.
1 cup sorghum flour (aka jowar flour) or certified GF oat flour
1/2 cup cassava or potato starch or sweet rice flour
1/4 cup millet flour
1/4 cup almond flour
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum or gelatin
1/2 teaspoon baking soda
1 teaspoon dried rosemary, crumbled
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 organic free-range eggs, beaten
1/4 cup olive oil
1/2 cup milk, plain non-dairy milk, or plain yogurt
1 teaspoon lemon juice or mild rice vinegar
1/3 rounded cup chopped kalamata or black olives
Preheat the oven to 400ºF. Lightly oil the insides of the cast iron scone pan and place in the oven.
In a mixing bowl, whisk together the flours, starch, baking powder, baking soda, rosemary, salt, ground pepper and garlic powder.
Add the eggs, oil, non-dairy milk or yogurt, and lemon juice, and beat until combined. The batter will be sticky. Stir in the olives.
Remove the hot scone pan from the oven. Spoon the batter evenly into the pan. Pat flat with oiled fingers. Sprinkle with more dried rosemary. Add some extra olives.
Bake on the center rack for about 15 minutes, until firm and slightly golden.
Serve immediately. Fabulous warm, dipped in extra virgin olive oil. Or go to town with your favorite butter.
Makes eight scones.
Recipe Source: glutenfreegoddessrecipes.com
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I recommend you season the cast iron scone pan prior to using, with your preferred vegetable shortening. Preheat the oven to 350ºF. Rinse the pan in warm water and dry immediately. Lightly rub shortening inside the wedge wells and on the top edges. Wipe off excess with a piece of paper towel. Place in the oven for one hour. Lightly oil or grease pan prior to baking. To clean, avoid using detergent or abrasives that scrub away the seasoned layer. Simple hot water and a sponge will work. Always dry immediately to avoid rusting.
If you would like to make these scones in a cake pan, skillet, or pie plate, see the instructions on my Gluten-Free Pumpkin Scones with Maple Icing post.
For substitution ideas and tips, please see my post Baking Substitution Help. And my FAQ page for fab info on getting started.
These scones are tender and soft like dinner rolls, rather than traditional dense scones.
To store leftover scones, I recommend wrapping and freezing. Thaw, and warm before serving.