Tuesday, August 10, 2010
gluten free mama scone MIx
I was not much of a scone fan before I was GF, did not really get much exposure to them.
It was after my diagnosis, when I worked for one of the first GF bakeries in the Seattle area that I learned how to make scones.
Basically it is a Quick bread, that is thicker then Muffin batter but not a stiff as biscuit batter.
The method I'm familiar with is to make Triangles, this is the most common in the US, I think because it is easer...
You plop the Dough in a big Mound, on a greased cookie sheet.
Then you divide it, like you would a pie, separating the wedges slightly so that they don't fuse back together when they "puff" as they bake. Then the cookie sheet goes in the oven.
WAY easer then other way, which is to cut the dough like biscuits, and transfer the rounds to the sheet, then remix the remain dough, and cut again.. Makes the dough tough.
Grand ma always said they less you mess with dough the better...
I picked this up in the Gluten free specialty store in Everett a while ago, but had not gotten around to it yet.
The bag is rather large so I can make several of the recipes that the mix comes with.
The bag says it makes 16 scones, so for the price I paid for the mix, that is not bad per scone. Most of the recipes only call for Cream and the "additions" (eg fruit, nuts). That is a good buy. Some mixes will make you add the baking soda and sugar, so to me that is not a ready mix.. Anyways.
I started with the Chocolate chip recipe.
The recipe only calls for a 1 & 3/4 cup worth of mix, so it makes a Mound about six inches in diameter.
About 4 scones.
They have you put a whole cup of minni chocolate chips in it, which was overwhelming to me. Next time maybe only a half a cup.
The scone was alright. Maybe just a little too firm for me.
I took them out 5 minutes sooner than the recipe says because they looked done, and they were.
I might try baking it at a little lower temperature.
I'm not sure I've decided on this product, I'll have to try the poppy seed recipes to know for sure.
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