Today I made 4 different kinds of scones, but I only like 3 so those are the ones I am going to post here :) 2 are gluten and dairy free and 1 is full of gluten and dairy!
Meyer Lemon and Cranberry Scone
(adapted from Smitten Kitchen yeah I like her)
1 1/2 tablespoons freshly grated lemon zest (a little less than 2 lemons)
2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, but into bits
1 1/4 cups dried cranberries
1 large egg
1 large egg yolk
1 cup heavy cream
Preheat oven to 400f and ling a baking sheet with parchment paper.
With a vegetable peeler remove the zest from the lemons and chop fine (this gives the most wonderful lemony goodness).
In a food processor pule flour, sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl. Add the cranberries to the flour mixture.
In a small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round and with 2-inch round cutter or the rim of a glass dipped in flour (like me) and cut out as many as possible, rerolling scraps as necessary. Arrange about 1 inch apart and bake 15 to 20 minutes, or until pale gold mine only took about 12.
Cool on a cooling rack and enjoy
For the two gluten free recipes I am going to send you to my favourite gluten free site, Elana's Pantry.
This delicious wonderfulness is a chocolate chip scone made with coconut flour.
These little yummies are cranberry orange scones made with almond flour. The only things I changed was I took out the white chocolate chips, I use honey instead of agave nectar, and I did dollops of dough to bake so they took less time.
Enjoy with some coffee :)