I figure that if I’m going to have “Living Gluten Free” in my tagline I should actually post something about living gluten free. I’m not going to write out the “why” here, I’ve done that in another blog and you can find that post here.
When I first started eating gluten free I had no idea what I was doing. I loved to bake but after looking into how many different types of flours you need to blend to have a useable flour I got really overwhelmed. I figured I’d just live without baked goods forever. That was hard to think about considering that I love bread and baked things. I don’t have to have dessert all the time but I do love pizza and bread and occasionally I really need a muffin or scone with coffee. I get a little pouty watching Travis have a scone and latte at Starbucks. I can have the latte and a raw granola bar which I don’t mind but I’d still like to have a baked good…biscotti, mmmmm. I haven’t had biscotti in about 2 years.
I decided pretty early on that baking from scratch wasn’t going to be something I was going to be able to do anymore (I’ve since changed my mind about that which I’ll write about later) since I’d tried some gluten free all purpose flour and it was like baking with sand. It made baking a chore although the things I made turned out okay. Then I decided I’d try some mixes. I hadn’t used mixes for anything except brownies in years so I wasn’t very optimistic that I’d like them. I’ve never been so happy to be wrong. I tried Pamela’s mixes first and I was so happy with the results. I’ve tried the vanilla and chocolate cake and her Baking and Pancake Mix. That’s what I’ll be highlighting today. I figured I’d start out with something easy and yummy.
Preheat your oven to 375 degrees.
Start with 2 1/4 cups of Pamela’s Baking and Pancake Mix. To that add 1 tsp. baking powder and 1/3 cup sugar then give it all a little stir. Just make sure that all the ingredients you use in your baking are also gluten free.
Next add 4 tablespoons of butter. The recipe says to cut the butter in using two knives. I’m much too lazy for that so I use a food processor. I cut the butter into smaller pieces first. Why? I either saw it on a cooking show or I dropped in the whole 4 tablespoons and it didn’t distribute evenly. I can’t remember which.
Then pulse several times to cut in the butter. It should look like this:
To that add 2/3 cup milk…
And a beaten egg…
Then give it a whirl until everything is combined. It should look like this:
And then we get to the fun part…chocolate chips! This recipe is on the back of the baking mix package and calls for a half cup of currants. I don’t ever have currants and usually us 1/2 cup of Craisins and 1/2 cup of chocolate chips. This morning though I was out of Craisins. Bummer. I’m using a whole cup of chocolate chips because I don’t want to bite into a scone that I’ve taken time to prepare and think, “Did I add chocolate chips to this?”. No, I’m going for seriously yummy chocolate here.
Add them to the bowl and give it 10-15 short pulses. I mean, really short pulses. You don’t want to have chocolate chip shavings in your scones.
If you’ve ever made scones before you’ll notice that this mixture is more wet than a traditional scone. These aren’t meant to be rolled out and cut but rather scooped and plopped (I believe those are the technical terms) onto a cookie sheet. It’s more like a drop biscuit. Have you ever had those? My Mom used to make them a lot. I love them. Anyway, my preferred method for getting these onto the cookie sheet is using a 1/4 cup measuring cup and a scraping spatula.
The directions say to, “Drop large, tall dollops of dough onto an ungreased baking sheet.” Make sure they’re spaced nicely because they’ll spread out a bit when they cook.
Then I like to add a sprinkle of raw sugar to the tops, just to make them pretty.
Bake for 15-17 minutes and you’ll have a bit of yumminess to enjoy with the coffee beverage of your choice.
Granted, these aren’t your traditional scones. They’re more moist, like a biscuit. I love that they’re easy to make though and they aren’t remotely grainy which can be a problem with baked gluten free items.
Here’s the recipe:
2-1/4 cups Pamela’s Baking ; Pancake Mix
1/3 cup white sugar, Plus a little raw sugar for sprinkling on tops
1 tsp baking powder
1 cup chocolate chips
4 tbsp butter
1 large egg, beaten
2/3 cup milk
I really hope you enjoy these as much as I do.