One of our chefs from across the pond put this sweet recipe together for us. She refers to it as ‘American’. My mother would call it a ‘dump and drop’ recipe. You dump everything together and simply drop spoonfuls of dough on parchment covered sheets to cook. I call it easy, delicious and Sunday morning breakfast.
| Servings |
| 8Scones |
| Servings |
| 8Scones |
Ingredients
- 1 1/4 Cups All-purpose Gluten Free Flour
- 1 1/2 tsp Baking Powder Gluten-free
- 1 tsp Cinnamon Ground
- 1 Dash salt
- 1 Large Egg
- 1 Tbs Butter Unsalted, melted
- 2 Tbs Agave nectar
- 2 Tbs Milk
Servings: Scones
|
Ingredients
Servings: Scones
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Instructions
- Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together cup flour, baking powder, cinnamon, and salt.
- In a separate bowl beat together egg, butter, agave, and milk. Add flour mixture all at once to wet ingredients and stir just to combine.
- Drop rounded spoonfuls onto prepared baking sheet and smooth tops slightly with your fingers. Bake for 15 to 20 minutes, or until nicely browned and a toothpick inserted in the center comes out clean.
- Transfer to a wire rack to cool or serve warm.
Notes:
- *Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using. Makes 3 cups.
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Extremely dry when recipe followed. Had to add more than double the milk to get it close to a batter
Thanks for the comment Rick! I am always looking for ways to improve the recipes on this site and I will be sure to try it again with your suggestions.
Have a great day!