GLUTEN­FREE SCONES

Where Phoenix - - WHERE NOW -

Recipe pro­vided by The Phoeni­cian

Makes 12 scones.

In­gre­di­ents

• 2 cups sorghum our • 1/3 cup sugar • 1 ta­ble­spoon bak­ing pow­der • 1/4 tea­spoon bak­ing soda • 1/2 tea­spoon salt • 1/4 tea­spoon xan­than gum • 6 ta­ble­spoons but­ter • 3/4 cup cream • 1 egg • egg wash (1 egg beaten with 1 ta­ble­spoon wa­ter)

Di­rec­tions

Pre­heat oven to 375 de­grees. Com­bine all dry in­gre­di­ents. Mix in but­ter by hand un­til mix­ture is crumbly. In a sep­a­rate bowl, whisk cream and one egg, then mix with the dry in­gre­di­ents to form a dough. Move dough to a oured counter and shape it into a 1-inch-thick square. Cut into tri­an­gles and place pieces on a greased bak­ing sheet. Brush with egg wash. Bake for 13 min­utes.

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