Gluten-Free Tea Time! Scones anyone?

Welcome back to Gluten-Free Bread Baking week! This is our 3rd of 5 gluten-free recipes for a variety of breads. October is Celiac Awareness Month, so I'm doing my part to make you aware, and sharing a few great recipes with fellow celiacs. Today I've actually got 2 recipes to share with you, but both are for scones. Perfect for breakfast, brunch, or, if you're fortunate enough to have the time, afternoon tea!

Gluten-Free Scones:

Source: Recipezaar

These scones can be made with raisins, that is what the recipe called for. However, since I can't just follow a recipe as it is, I made mine using dried cranberries & orange zest. They were really good! Will definitely make these again.

Ingredients:

• 1 1/4 cups rice flour (I used brown rice)
• 3 1/2 Tbsp tapioca flour
• 2 tsp baking powder
• 4 tsp xanthan gum
• 1tsp salt
• 4 Tbsp sugar
• 1/2 cup unsalted butter
• 1/2 cup sultan raisin (optional, I did dried cranberries & the zest of one orange instead)
• 2 eggs
• 1/2 cup plain yogurt OR sour cream
• 1 egg, beaten, for egg wash

Directions:

1. Preheat the oven to 475 degrees F.
2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultans (or canberries & zest) and gently mix together.
3. Lightly whisk the eggs and plain yogurt together.
4. Make a well in the center of the dry ingredients and add the egg and yogurt mixture. Mix to soft dough, adding a little more yogurt if necessary.
5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 1-inch thick and cut out rounds using a 2 1/4" cutter (or use a pie cutter & cut into 8 wedges). Place on a rice-floured baking sheet and brush with a little egg wash.
6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
7. Serve split in half with butter and jam.

This second recipe comes from a fellow gluten-free blogger. She is a new reader over here at The Baking Beauties, and I really appreciate her feedback here, as well as her blog. If you have some time, please check out her blog at Artsy-Foodie. Thank you, Alexa, for the wonderful GF recipes! I couldn't stop eating these scones, they have a wonderful texture. :)

Gluten-Free Pumpkin Chocolate Scones

Ingredients:

Dry Ingredients:

• 1 cup brown rice flour
• 1 cup tapioca starch
• 1/2 cup sorghum flour
• 1/2 Tbsp baking powder
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Wet Ingredients:

• 1 cup pumpkin puree
• 1 large egg, beaten
• 1/4 cup plus 2 Tbsp milk

Add Ins:

• 1/4 cup canola oil
• 2 Tbsp unsalted butter, diced
• 1/4 cup pecan pieces
• 1/4 cup chocolate chips

Directions:

1. Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
2. Mix all the dry ingredients in a large bowl.
3. Mix all the wet ingredients in a small bowl.
4. Pour oil into the flour mixture, then butter. Combine with your fingers until nice and crumbly. Make a well in the middle.
5. Pour the liquid mixture into the well and work in by mixing with a spoon until just combined. Add pecan pieces and chocolate chips and mix in.
6. Using 1/4 cup measuring cup (or large cookie scoop), drop batter onto the prepared cookie sheet. Bake in the oven for 25-30 minutes or until golden. Transfer to a wire rack to cool for 10 minutes before eating (if you can wait that long).

You might be a celiac if...
...your family thinks you're crazy for not tasting their new chocolate chip cookie recipe, because surely a little nibble couldn't hurt right?
...you can spell transglutaminase and dermatitis herpetiformis.
...you show up at the annual church pancake breakfast with a mask and lettuce roll-ups
...having solid poop is the highlight of your day.
...you have actually doodled a new cartoon dog on your notes named "Sprue"
...you have actually considered using a gluten-free bagel for a hockey puck