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. (
Everyone that eats them can't believe they are gluten free. I am sure the 1 1/2 sticks of butter and buttermilk has NOTHING to do with it.


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.

Mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a food processor by pulsing a few times. Next add the oats and pulse some more. Next, cut in the butter and pulse until the flour looks like coarse meal. Next add orange juice and buttermilk, and pulse until dough forms and is well blended.

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.



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