Buttermilk Scones, Gluten-Free

Art of Gluten-Free Baking

Ingredients

3 cups Jeanne's Gluten-Free All-Purpose Flour Mix (http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/)

1/3 cup granulated sugar

3 tsp. non-aluminum baking powder

1/2 tsp. baking soda

3/4 tsp salt

3/4 cup (6 oz) cold butter (or dairy-free butter substitute)

1 cup buttermilk (or milk with 1 tablespoon of vinegar mixed in)

extra tapioca flour to dip the cutter in

Preheat oven to 425 degrees F. Line baking sheet with parchment paper

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt.

Add the cold butter pieces and using your fingers, a pastry blender, or two knives, work the butter into the flour until the mixture resembles coarse corn meal. Don't worry about the larger nubs of butter--these add to the scones' flakiness.

Slowly pour in the milk mixture--do this carefully, because you might not need it all. I used about 7/8s of the milk. The dough should be just barely wet. Use your hands to carefully mix in the last bits of flour. The dough should be extremely light and fluffy. Handle carefully.

Turn out only a floured board. Or a Silpat mat. I use tapioca flour to lightly flour the Silpat and the rolling pin. Lightly roll out until dough is about 1/2 inch thick (the dough is so light that you don't want to "squish" it while you roll it). It won't be that big. Using a biscuit cutter dipped in tapioca flour, carefully cut out rounds and place them on the parchment-lined baking sheet. You want to make sure that the edges of the dough get squished as little as possible for the scones to be able to rise as high as possible. The number of scones recipe makes will depend on the size of the cutter you use.

Bake the scones for 17-20 minutes. They are done when they are lightly golden on the top. Cool briefly (or as long as you can stand it before devouring them).