don’t we all crave a sweet treat on weekends?
Weekends call for your favorite coffee or tea, sitting outside with the newspaper and just taking it all in. A deep breath or two is in order after whatever your week held in store.
I’m not one to give up easily on things I care about. Another way of putting that is that I’m not always imaginative and am stubborn as a mule. Some might even say I have the propensity to work a recipe idea to death…….
The other day I made gluten-free corn muffins. Today, I wanted to try the basic premise with scones.
Peaches and Raspberries are still in season and I intend to wear that option out for as long as I can in my kitchen. Following along on the gluten free “flours” I used the other day, I came up with this:
PEACH MELBA GLUTEN-FREE SCONES
1/2 cup sliced almonds
1 cup organic whole grain corn meal
1 cup almond flour
1/2 cup brown rice flour
zest of one lemon
1 tblsp baking powder
1/2 tsp salt
1 stick unsalted butter, cold, cut into cubes
2 eggs
3 tblsp honey
1/2 cup plain greek yogurt
1 cup ripe fresh peaches, peeled and diced
1 carton organic raspberries
egg wash
turbinado sugar for sprinkling
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
In the bowl of your food processor, grind the almonds to a fine texture, stopping before they begin to stick to the sides and release too much oil. Add the corn meal, almond flour, brown rice flour, lemon zest, baking powder and salt and whir together to blend. Add the cubed butter and pulse, 8-9 times or until the butter resembles small peas.
In a measuring cup, whisk together the eggs and honey. Add the yogurt and whisk until blended.
Move the dry ingredients to a low wide bowl. Make a well in the center. Pour the wet ingredients in and working with a dough scraper, gently blend the dry ingredients into the wet. Just as the mixture begins to hold together, add the peaches and the raspberries. Working with your hands, bring the dough together. Gently form the dough into 9 round balls, making sure not to compact the dough. Place on the prepared sheet. Brush with egg wash and sprinkle turbinado sugar over.
Bake for 15 minutes or until the scones are browned and firm to the touch. Serve with honey and/or sweet butter.
I might try these the next time with orange zest instead of lemon for just a bit deeper background – maybe even a pinch or two of nutmeg.
Enjoy!