We had been using a scone recipe that made really dense, dry scones and I decided to try something else. This is a recipe that I adapted from http://www.joyofbaking.com/SconesBlueberryStreusel.html and turned out very well with the blueberries, but kinda flat with strawberries. I used the Flour Calculator to replace the all purpose flour with flours that we can eat, and with the possibility of an allergy to corn I made my own baking powder (does not have corn starch like the store bought stuff). Butter was replaced with Earth Balance-soy free and I replaced the 1 egg with Ener-g egg replacer. I did not make the streusel topping yet, but it looks good.
1 1/3 cup Rice Flour
7 Tbsp Potato Starch
3 Tbsp Tapioca Flour
1/3 cup granulated white sugar
2/3 tsp Baking Soda
1 1/3 tsp Cream of Tartar
1/8 teaspoon salt
6 Tbsp chilled, unsalted butter, cut into pieces
1 cup fresh blueberries
“1 large egg”
1 1/2 tsp Egg Replacer
2 Tbsp of water
1 teaspoon pure vanilla extract
1/2 cup rice milk
Brushing tops of scones:
1/8 cup rice milk
1/4 cup brown sugar
1/4 cup all purpose flour (note: I did not convert this)
1/2 teaspoon ground cinnamon
2 Tbsp chilled unsalted butter, cut into pieces
Preheat oven to 400 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.
For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1 ½ inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.
Bake the scones until nicely browned, about 18 – 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones