GLUTEN-FREE CINNAMON SCONES
Homemade scones in less than an hour, and gluten free to boot! Make it your way with one of the delicious variations below.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Place nonstick baking mat or sheet of cooking parchment paper on cookie sheet; if using parchment paper, spray paper with cooking spray (without flour).
- In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt; set aside. In small bowl, beat eggs, ghee, milk, xanthan gum and guar gum with electric mixer on medium speed until well blended. Add egg mixture to dry ingredients; beat on low speed until blended.
- Coat work surface and hands with oil. Place dough on surface; pat into round, about 1 inch thick. Cut dough round into 8 wedges; place 1 inch apart on cookie sheet.
- In small bowl, mix topping ingredients; sprinkle over dough.
- Bake 14 to 18 minutes or until set. Remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 16 g, ServingSize 1 Scone, Sodium 570 mg, Sugar 13 g, TransFat 0 g
GLUTEN FREE CINNAMON RAISIN SCONES
This is an adaptation of a recipe that I found on Pamela's Products website. The original recipe was for current scones, but I wanted something that was cinnamon raisin and this is what I came up with.
Provided by LARavenscroft
Categories Scones
Time 27m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Mix the dry ingredients together.
- Cut in the butter using two knives.
- Add the beaten egg and milk.
- Mix together with a fork (dough will be thick).
- Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
- Bake for 15-17 minutes until lightly browned.
Nutrition Facts : Calories 106.5, Fat 5.7, SaturatedFat 3.5, Cholesterol 35.6, Sodium 84.8, Carbohydrate 13.4, Fiber 0.3, Sugar 11, Protein 1.4
HOMEMADE GLUTEN-FREE CINNAMON ROLLS
Gluten-free Cinnabon®-like cinnamon rolls...the best! No one has guessed yet that they are homemade gluten-free cinnamon rolls! It took me a while to perfect this recipe that I came up with but it finally works.
Provided by Burnellfam08
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 10
Number Of Ingredients 22
Steps:
- Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
- Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
- Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
- Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
- Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
- Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
- While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
- Remove cinnamon rolls from the oven and immediately drizzle frosting over top.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 46.9 g, Cholesterol 48.5 mg, Fat 17.7 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 7.8 g, Sodium 385.3 mg, Sugar 26.6 g
GLUTEN-FREE SCONES
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium
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