Gary's Third Pottery Blog

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Gary's third pottery blog

WRITE TO ME! Come see me! Open studio HERE! November 25-26 (11-4 each day); Aurora Art and Design, daily until 12/24; Cooperstown Art Assoc. daily until 12/24; Ellis Hollow Community Fair, 12/10; December 10, Little Red Wagon at the Space at Greenstar. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2016

Thursday, October 30, 2014

gluten-free apple scones and other such delights....

Around 22 years ago the wife rips out a scone recipe from a magazine "idiot-proof scones!" and for years I make them and she loves them SO MUCH she even writes poems about it... what you love about a scone is that you plop it down on the breakfast table and it is ready to go:  doesn't have to be toasted or bejammed or buttered (unless you WANT to...I put peanut butter on mine, you will not be surprised to hear, which is extreme, I will admit).

ANYWAY, it went through some adaptations, especially not long ago when I rewrote it as a gluten-free recipe.  Use regular flour and skip the xanthan gum and you would have a regular scone, but either way, you might find your spouse develops passions for them and starts to write poetry too..... (recipes follows)****

**** Gary's EASY gluten-free apple scones

-dice a small apple, stir it together with a spoonful of brown sugar and sprinklings of nutmeg and cinnamon (substitute:  raisins or currents or nuts or whatever!)
-preheat oven to 400, get out a cookie sheet
-in large bowl, soften 8 oz butter or margerine (I use earth balance) in the wave 27 seconds, if it has not already sat out to reach room temp (I never remember to set it out before)
-add large egg, stir
-add 1/2 cup yogurt (I use soy), stir
-dump in 2 cups all-purpose gluten-free flour, 1/4 cup sugar, 1 1/2 teas xanthan gum and 2 teas baking powder, start to stir
-add apples or other mix-in and 1/3-1/2 cup nuts if desired, stir thoroughly (dough should be soft and nice but not sticky--if it is sticky, stir in a little more flour until it comes together)
-some people like scones in wedges:  form dough into a large flat disk on the cookie sheet, about 3/4 inch thick, and cut 8-10 wedges, do not seperate them, just leave them as they are in a circle and after baking break them apart
-I usually just make little scone snowballs--pat 8-14 of them into balls
-bake 9-11 minutes, until golden brown
-I always top them hot with a little sprinkle of cinnamon sugar, but just cinnamon is good too
-let them cool on a wire rack


Cheri @ Blog This Mom!® said...

Nom nom nom!

Barbara Rogers said...

Somehow in all my cooking years, I've never made scones. But I've eaten them. Nuff said.

Michèle Hastings said...

I love a good scone. My weakness is blueberry. Starbucks has the worst scones... too dry.

Busy Bee Suz said...

I've never made them before….but they look delicious!

Cassi said...

Those sound yummy --I love the idea of apple scones. I'm going to have to try these.

Lori Buff said...

I love scones and these sound fantastic. We will have to try them...sending to pinterest now.

Hilary said...

Yum! I think that if you added a nicely scripted recipe and photo with every serving platter, you'd sell out in no time. Though, you probably already do sell out. :)

Amaryllis said...

I used to get my scones at Two Little Red Hens (uptown) or The Grey Dog (downtown), but if I make it to Ithaca, I want to try yours.

Claudia from Idiot's Kitchen said...

Definitely making these this week!

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I am a full-time studio potter, sculptor, and dog walker, married to superhawt Missus Tastycake.