Gluten Free Butterscotch Cream Scones
Gluten Free Cream Scones with Butterscotch and Apricot
Growing up tea was a sort of healing balm, it was a daily constant for my mum and I. On very special occasions we would enjoy tea at the Brown Palace, a very indulgent expense that required much saving. One Mother’s Day my mum asked me to make tea at home. You can imagine that it became my sole mission to bake the best scone my mum had ever tasted. These gluten free butterscotch cream scones were birthed from that venture. Heavy cream adds a rich base, while sugar and butterscotch add buttery sweetness.
Cooking Time: 15-20 mins
Cooking Temp: 400 degrees
Ingredients:
2c gluten free flour ( I highly recommend King Arthur Gluten Free Flour)
⅓ c sugar
½ t salt
3 t baking powder
5 T butter (chilled and cubed)
1 egg
¾ c heavy cream
½ salt
⅓ c dried apricots (chopped)
⅓ c butterscotch chips
Steps:
1.Preheat the oven to 400 degrees and line a baking sheet with parchment paper
2. Then in a large bowl place the gluten free flour, baking powder, sugar, and salt in a bowl.
3.Next, pour the butter into the dry ingredients and rub the mixture with your fingertips until the butter is well incorporated. The texture should look like wet sand.
4. In a separate bowl beat the egg and milk together, be sure to reserve 2 tablespoons to use as an egg wash. Then pour the remaining liquid into the dough.
5. Fold in the apricots and butterscotch chips.
6. Using a fork mix until a loose ball forms and turn out onto a well floured surface.
7. Knead for a few moments and form a 9 inch circle with a ½ inch thickness.
8. Take a sharp knife, or a food scraper to cut the circle into eight triangles.
9.Brush each scone and brush the tops with the egg wash.
10.Arrange the scones onto the baking sheet and bake for 18 minutes.
10. Finally, Remove from the oven and enjoy.
-Patience
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