So I know what you’re thinking right off the bat…that’s a really cute pan, but those don’t look like scones.
With my kids, it’s all about presentation…and I thought a heart shaped pan would make the process of cooking with my kids a little more fun for all of us.
They got so excited when they saw the pan that they stopped trying to eat the batter! So it worked!
Anyway, I received a complimentary copy of a new gluten free cookbook called You Still Won’t Believe It’s Gluten Free by Roben Ryberg. It’s full of great recipes your family will love.
The first recipe I made from the cookbook was Veggie Tempura…Evan likes tempura and Connor likes veggies so I thought this might be a way to get both kids to eat the same meal…no such luck, but Evan and I really enjoyed it and Connor ate a few vegetables.
We also tried the Apple and Lime Turkey Burgers with Sriracha Mayo…and they both ate that! The mayo made it super yummy even though it sounds like a strange combo.
But the hands down favorite were the scones…or really one big scone.
This was soooo moist and yummy that you just can’t eat one piece.
I did cheat a little and added a 1/2 cup of chocolate chips to this recipe…I got the idea from the facing page in the book…and it really knocked these out of the park.
My kids were begging for more!
The BEST Scone Recipe Ever
- 1/2 c butter
- 1 cup sorghum flour (I used brown rice flour)
- 1 1/4 tsp xanthum gum
- 1Tbsp baking powder
- 1/2 tsp baking soda
- 2 1/2 Tbsp sugar
- 1/4 tsp salt
- 1/2 c dried cranberries
- 1/2 c half and half
- 1 egg
- 1 tsp apple cider vinegar
- (I added 1/2 c chocolate chips too)
- Tops:
- 1 Tbsp butter (optional)
- Glaze:
- 3 Tbsp confectioners’ sugar
- Several drops of vanilla
- 1 tsp half and half (I had to use 1 Tbsp to get it to be a liquid glaze)
- Preheat oven to 375 degrees.
- In a med-sized bowl, blend all ingredients, except cranberries, milk, egg, and vinegar to fine crumb.
- Add cranberries, milk, vinegar and egg (and chocolate chips). Mix well until combined into soft, sticky dough. It will be fragile.
- Pat dough onto greased baking sheet into a rectangle (or whatever shape you want) 1/2 inch thick.
- Cut into 12 squares and use the side of the knife to separate them slightly.
- Brush with melted butter, if using. (I skipped this.)
- Bake for 15 – 20 minutes, until scones begin to brown. (I had to go a little longer since it was one big one.)
- Combine glaze ingredients and drizzle over scones.
These were aaaa-mazing!
If you’re not gluten free, I bet you could use regular flour (and no xanthum gum) and they would be just as good.
Seriously…my kids LOVE these!
What are you going to put in yours?
Disclosure: I received a complimentary copy of this cookbook, but all opinions are 100% my own. There are affiliate links in this post.