French Cafe Radio playing in the background. The oven up to temp. Mixing dry ingredients together in a bowl. I pick up my pastry knife and begin to cut the cold butter into my oats and buckwheat...
Even though I have made this recipe before, every time I experiment with Gluten Free baking, I have a sense of nervous anticipation and excitement as I place my pans into the oven.
I love to experiment, and recently choosing to follow the gluten free diet I have had ample opportunity to experiment. Today's experiment is oatmeal buckwheat scones with golden raisins, craisins, pecans & white chocolate chips.
They turned out lovely, and just as delicious as the previous times!
Now to read my new book that I picked up at the library this morning.
Buckwheat Oatmeal Scones:
1 Cup All-Purpose Gluten Free Flour
1/2 Cup Buckwheat Flour
1/2 Cup Gluten Free Oats
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/4 Cup Butter
3 Eggs
1/2 Cup Heavy Whipping Cream
Preheat Oven to 400
Mix together dry ingredients in a medium bowl. Cut in butter with a pastry blender or two knives worked in a scissor fashion. Mix until flour/butter mixture resembles coarse crumbs. Mix in eggs & heavy cream until mixture is rather wet. If it is too dry, your scones will crumble apart as you try to eat them. Don't forget to add your favorite tiddly-bits to these. My personal favorites are Golden Raisins, Craisins, Pecans & White Chocolate Chips!
Portion dough out onto a greased cookie sheet. I like to plop the dough onto the sheet, rather than forming the scones with a rolling pin and cutter for this recipe.
Makes approx. 6-8 scones (depending on how big you make them)
Bake at 400 for 12-15 minutes or until they begin to brown and smell delicious!
Eat warm with Clotted Cream and jam, or cold or however you want to!
I hope that you enjoy!
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