Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Maple Syrup Scones Recipe




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from Heidi at 101 Cookbooks


List of Ingredients




1/4 cup real, good quality maple syrup
6 tablespoons almond milk or other milk sub
2 1/4 cups GF flour blend
1/2 cup quinoa flakes (or rolled gf oats)
1 1/2 tablespoons baking powder
1/2 teaspoon fine grain sea salt
11 tablespoons cf margarine, cold, cut into cubes
1 egg, lightly beaten or 1 Stage 1 jar of baby food squash PLUS 1 tsp baking powder
large-grain sugar (for example: turbinado)

Recipe



Preheat the oven to 400F degrees, rack in the top 1/3.

Line one baking sheet with parchment paper.

Whisk together the maple syrup and almond milk in a small cup, and set aside.

Combine the flour, quinoa/oats, baking powder, and salt
together in a bowl.

Using a food processor, cut the margarine into the
flour mixture, pulsing until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the margarine into the flour using a knife and fork, or smushing it through your thumb and fingertips.

Now add the maple syrup milk.

Pulse (or mix) until the dough just comes together - don't over mix.

If the batter is too dry add more almond milk a bit at a time.

Turn out onto a floured surface, kneed once or twice, just enough to bring the dough together.

Now arrange the dough into a 1-inch thick
rectangle.

Trim the edges and slice the dough into nine equal-sized
squares.

Arrange the scones next to one another on the prepared baking sheet - 1/4-inch distance between each of them.

Brush generously with the egg wash and sprinkle with the large-grain sugar.

Bake for 20-25 minutes, or until golden along the bottom and tops.