… Using Outrageous Baking Flour!
I’m so excited to share these scones with you. I loved making the original recipe before we went gluten-free and dairy-free. They are a variation from the original Cranberry-Walnut Scone recipe from the 1996 Cooking Light Cookbook (yes, I’ve been altering recipes even since way back then). I never felt guilty going to this scone recipe because it is very low in fat (though I know good fats are “good”). I’ve converted it, a lot, to be included once again into my gluten-free, dairy-free recipe repertoire. Oh, and they’re perfect for a vegan diet too. Even more reason to say, “Yay”!
Another important reason I’m so excited to share this recipe with you is because I’ve used a new (well, new to me) gluten-free, all-purpose flour … Outrageous Baking All-Purpose Baking Flour Mix. I’m actually playing with this flour in many recipes and will have the results in my product review for you very soon. But I couldn’t wait to share this one. The results in these scones are delicious. They’ve baked up fluffy and tender, with just a little chew, scented with the essence of citrus, and the flavors of orange and chocolate. A perfect pair, don’t you think? Without delving into the details of the flour, I will tell you that this flour is designed to be used cup-for-cup in substitution for regular all-purpose flour, making this recipe re-do very quick, simple and delicious.
These scones pair perfectly with a hot or iced coffee. They have little bits of coarse sugar on them creating a slight crunch with each bite. I like being able to start my day with a pastry, a nice change from muffins, that isn’t too sweet, but makes me feel like I’m still indulging. These scones make great brunch treats too. See what you think.
Orange Zest Chocolate Chip Scones
Bake time: 16-18 minutes
Oven temp: 400ºF
Makes: 8-10 scones if using full size scoop, or about a baker’s dozen for small scoop
1 Tablespoon apple cider vinegar*
1 cup minus 1 Tablespoon almond milk* – I used Blue Diamond Almond Breeze – Original flavor
2 cups (300g) gluten-free all-purpose flour – I used Outrageous Baking All-Purpose Baking Flour Mix (This flour contains xanthan gum so no need to add more. If yours does not, add 1 teaspoon xanthan or guar gum)
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/3 cup granulated sugar
freshly grated zest of two medium size oranges
1/3 cup mini chocolate chips – I used Enjoy Life Semi-Sweet Mini Chocolate Chips
2 Tablespoons dairy-free margarine – I used Earth Balance Natural Buttery Spread – Soy free
2 teaspoons coarse sugar, optional – I used Zulka Morena Pure Cane Sugar (granulated sugar or raw sugar can also be used here)
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Combine apple cider vinegar and almond milk in a cup and stir well. Let sit for 10 minutes to ferment.
Whisk together flour, baking powder, baking soda and sugar in a medium size bowl. Whisk in orange zest and chocolate chips.
Rub margarine into flour mixture until combined. Due to the small amount of fat being added, the flour mixture won’t become crumbly and have pea-size pieces of crumbs.
Stir the milk mixture into the flour mixture. Continue stirring until dough ball forms. Let rest about 5 minutes. This will create a better texture to the scones.
Scoop dough (I like to use a spring-trigger ice cream scoop) onto prepared baking sheet, leaving about 2 inches between scones. Sprinkle a bit of coarse sugar over the top of each scone, if desired.
Bake on center rack of oven at 400ºF for 16-18 minutes. The scones won’t brown much so be careful not to overcook them.
Remove from oven and transfer to a cooling rack.
Store, once completely cooled, at room temperature in an airtight container.
*If you do not need to avoid dairy, you can substitute the apple cider vinegar and almond milk mixture for regular nonfat buttermilk. Regular margarine or butter can be used as well.
Safe food is a journey … Thrive!™
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