Scones

I guess It is time for me to post a bakery item. Yes the gypsy does indulge from time to time. One of my recipes I have been reworking for a while is scones. I like them dry and not very sweet. My recipe was great before the gluten, dairy, egg, soy thing. My family asks me about this recipe all the time. I had it figured out the first time just for gluten free. Then all that other stuff got eliminated for me and some of my sisters, so we all keep working on it. I like scones especially when doing the gypsy thing, traveling. Coffee and a scone is the way I start out my day. Of course, as you should know by now, this is not my breakfast just a starter. In early spring this year I made a batch with fresh strawberries and served them with some rhubarb sauce I made. YUM

This time I put dried cherries and walnuts in. This basic recipe is where I am at for now, but it can change at any moment. Switch the ingredients like fresh fruit and dried fruit and nuts and coconut and chocolate chips and so on and so on. Like when I lived in Hawaii I made macadamia nut and coconut scones. Now in Wisconsin the recipe is dried cherries and walnuts. You get the picture. So as always experiment its fun.

Door County Scones

1/2 cup sorghum flour
1/2 cup white rice flour
1/2 cup almond flour
1/2 cup arrowroot starch
1/4 cup sugar (I use Wholefoods 365 organic)
1 1/2 tsp baking powder
dash salt
1/2 tsp baking soda
1 tsp xanthan gum
5 Tbsp coconut oil (can use butter or shortening)
1/2 cup hemp milk (whatever milk you use)
1/4 cup coconut milk kefir plain ( or use sour cream)
1/2 tsp vanilla
Ener G egg replace for 1 egg according to box (or use whole egg)
1 cup dried Door County cherries
1/2 cup chopped walnuts

Preheat oven to 400
Combine all flours, sugar, baking powder, salt, baking soda and xanthan gum in steel bowl of stand mixer. Add coconut oil and blend to coarse meal. In separate bowl mix hemp milk, kefir, vanilla, and Ener G. Remove bowl from stand and make a well in middle of flour. Pour liquids in middle and blend slightly by hand. Add cherries and nuts and combine. Let rest 5 minutes. Turn out onto floured surface. Using floured hands knead gently until dough comes together. Pat into 7 1/2 inch round. Using knife cut into 8 wedges. Transfer wedges to baking sheet. Bake until golden and crusty about 20 minutes. Sometimes it takes 18 minutes, sometimes up to 25 depending on the ingredients.