RECIPE: Buttermilk Bake-Off #3, Gluten Free Orange and Apricot Scones
The buttermilk bottle still needs to get emptied. So, my friends, we bake on.
I am sure you have been in my boat. And there are only so many pancakes and waffles you can make, right?
So, last night I made some scones for my daughter to have the following morning with milk. They are gluten free, and I used a new blend which I was super impressed with called Pamela's Artisan Gluten Free Flour Blend. (http://www.pamelasproducts.com/products/baking-mixes/artisan-flour-blend/)
Gluten Free Orange and Apricot Scones
1 2/3 cup gluten free flour blend, like Pamela's or Bob's Red Mill
1/3 cup sugar
2 Tbsp. coarse brown sugar or Turbinado sugar
1 Tbsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup old fashioned rolled oats
1 1/2 sticks cold butter
1/4 cup orange juice
2/3 cup well shaken buttermilk
1/2 cup chopped, dried apricots
3/4 tsp. cinnamon
1/4 tsp. nutmeg
extra buttermilk for brushing
Preheat oven to 425˚. Line a baking sheet with parchment paper.
Using a spatula, mix in the chopped apricots.
Sprinkle some of the flour blend onto a work surface and knead a couple times, then place on the baking sheet. Shape the dough into a flat circle, about 1"-1 1/2" thick, using the palm of your hand.
Flour a knife or "bowl scraper" and cut the circle into 6-8 wedges. Gently pull them out and apart to give them a little room to bake. Brush the tops generously with buttermilk, and sprinkle with the brown or Turbinado sugar.
Bake for 15-18 minutes and tops and edges are lightly golden. Let cool for a couple minutes to "set" and serve warm.