One Lump or Two?

As I have mentioned before, I live very close to Amish country. Smack in the middle of that area is my all-time favorite tea room. This tea room makes THE best scones ever. I never asked about the fat content because I’m pretty sure I would faint upon hearing the answer. These scones were soft and luxurious… and served warm with jam, lemon curd and clotted cream.

Pardon me as I grab a napkin, I seem to be drooling a little.

Often, I would choose a white chocolate cranberry scone over their various desserts because I love them so. And if you are wondering, the answer is “yes”… I did have to go through a period of mourning over their scones.

Sure, I was sad I would never again have their bangers and mash or an English sausage wrapped in a delicate pastry. But the idea of never again having one of those scones… perish the thought!

King Arthur brand flour has come up with one doosey of a gluten free scone. Best of all, no heavy cream! Sure, there’s some butter in there… but you really can’t make a scone without butter. You can mix and match your additions to the scones to whatever your imagination conjures up… toasted coconut and white chocolate chips, dried pineapple (or any dried fruit for that matter!) or cinnamon chips! You could also cut down on the sugar and add chopped ham and some shredded cheese for a savory scone. The possibilities are endless! I went with dried cranberries and chocolate chips. I also sprinkled a little gourmet sugar on top to make it pretty.

Oh, sure. I still miss my tea room and all the possibilities that used to be there for me. But my sweet little baked good came in and filled that cobwebbed, empty space in me labeled “scone”.

I feel like I should break into a chorus of “Wind Beneath My Wings”.

Too extreme?

King Arthur Gluten Free Scones

1 ¾ cups King Arthur Gluten Free All-Purpose Flour

¼ cup sugar

2 tsp baking powder

½ tsp xanthan gum

½ tsp salt

½ cup cold butter

¾ cup additions of your choice (chocolate chips, dried fruit, toasted coconut, white chocolate, cinnamon chips, etc)

2 eggs

1/3 cup cold milk

1 tsp vanilla extract

Preheat oven to 400 degrees. Whisk together dry ingredients. Cut cold butter into dry ingredients. Add additions of your choice.

In small bowl, beat together eggs, milk and vanilla extract. Add to dry ingredients and mix until combined.

Drop by ¼ cup fulls (or, as I used, the largest Pampered Chef cookie dough scoop) on a cookie sheet lined with parchment paper or a silpat. Let sit for 10 minutes.

Baked in preheated oven for 15-17 minutes until golden brown. Remove from the oven and let sit on the cookie sheet for 5 minutes before removing to cooling rack. Serve with jam, lemon curd and/or whipped cream.