Kayleigh here. Round two of our Christmas recipes this year
is arguably the most important- the breakfast of Christmas morning. Now, of
course the focus right now should be on the presents, but here's magical idea-
start mixing and prepping while the others are rubbing sleep from their eyes
and remembering the date, then bake and let the oven waft out delicious scents
while everyone is gathered around the tree and having a grand time. Just
remember to take a quick break to check on them, and they should be cool enough
to eat when people get around to breakfast.
What is in store for them? Red and green scones, ready to split, butter, and enjoy. And for once, making this pastry gluten free really did not change the flavor or texture- the dense, hearty crumb is left intact!
Christmas Scones
Ingredients:
5 TB Butter, refrigerator cold
2/3 Cups White Rice Flour
2/3 Cups Millet Flour
1/3 Cups Tapioca Starch
1/2 ts Xanthan Gum
1/2 ts Baking Soda
1 1/2 ts Baking Powder
10 drops Red Food Coloring
1/2 Cups Sugar
1 ts Raspberry extract
2 Eggs
1 Cup Sour Cream
Topping:
1/4 Cups Sugar
1 Drop Green Food Coloring
Directions:
1) Preheat oven to 350 degrees F. In a medium-sized mixing bowl, combine flours, Xanthan Gum, and Baking Soda/Powder. Cut the cold Butter into small pieces, then mash it into the flours with a fork or pastry cutter until the mixture becomes coarse crumbs.
2) Add the rest of the ingredients (minus topping) and stir well. Now, it should come together into a wet dough- fairly sticky and soft, but it still holds its shape. Add more Tapioca Starch or cold water to thicken/thin it as needed.
3) Grease a cookie sheet, then begin forming the dough into individual scones ( 7 large or 14 small is what we got). Circular or triangular is normal, but you could just plop them down in random, rough biscuit shapes. Give plenty of room, since they expand to almost double. Alternately, use a portioned tray like a Hamburger Bun Pan.
4) In a small bowl, mash the drop of green food coloring into the sugar until it is uniformly green. Sprinkle this liberally across all of the scones. Bake for 20 minutes with large scones, or 12 minutes with smaller ones, checking towards the end to make sure they don't burn.
Side note- The scones are still edible if you do not space them out enough on the cookie sheet. They just become...scone.
What is in store for them? Red and green scones, ready to split, butter, and enjoy. And for once, making this pastry gluten free really did not change the flavor or texture- the dense, hearty crumb is left intact!
Christmas Scones
Ingredients:
5 TB Butter, refrigerator cold
2/3 Cups White Rice Flour
2/3 Cups Millet Flour
1/3 Cups Tapioca Starch
1/2 ts Xanthan Gum
1/2 ts Baking Soda
1 1/2 ts Baking Powder
10 drops Red Food Coloring
1/2 Cups Sugar
1 ts Raspberry extract
2 Eggs
1 Cup Sour Cream
Topping:
1/4 Cups Sugar
1 Drop Green Food Coloring
Directions:
1) Preheat oven to 350 degrees F. In a medium-sized mixing bowl, combine flours, Xanthan Gum, and Baking Soda/Powder. Cut the cold Butter into small pieces, then mash it into the flours with a fork or pastry cutter until the mixture becomes coarse crumbs.
2) Add the rest of the ingredients (minus topping) and stir well. Now, it should come together into a wet dough- fairly sticky and soft, but it still holds its shape. Add more Tapioca Starch or cold water to thicken/thin it as needed.
3) Grease a cookie sheet, then begin forming the dough into individual scones ( 7 large or 14 small is what we got). Circular or triangular is normal, but you could just plop them down in random, rough biscuit shapes. Give plenty of room, since they expand to almost double. Alternately, use a portioned tray like a Hamburger Bun Pan.
4) In a small bowl, mash the drop of green food coloring into the sugar until it is uniformly green. Sprinkle this liberally across all of the scones. Bake for 20 minutes with large scones, or 12 minutes with smaller ones, checking towards the end to make sure they don't burn.
Side note- The scones are still edible if you do not space them out enough on the cookie sheet. They just become...scone.
Jason here. To start, be careful with the food coloring. No
matter how careful I try to be, I always seem to end up with just a bit on my
fingers. Next these scones are delicious. A single scone is exactly the right
size to enjoy as a quick Christmas breakfast.
The taste is delicious, but what I really enjoy is the
texture. The scones have a crunchy exterior, with a delicious almost fluffy
interior. They are dense, but I can easily finish a scone and not feel like I
over ate. The scone taste will depend on
how much sugar you added on top, and how much butter. I like to add a small pad
of butter, but extra sugar. This makes my Christmas breakfast almost like a
cookie.
As an added benefit, the scones heat up nicely in the
microwave, which makes them an excellent breakfast to take into work the
following week. Reminding yourself of the wonderful holidays you had spending
with your family baking scones for breakfast.
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