Sunday I went to the Coventry Farmer's Market (pictures over on A Roll a Week) and picked up two quarts of fresh strawberries. I have been wanting strawberry shortcake for a bit now and gluten-free biscuits have been a challenge for me so far. For the shortcake I made scones instead. So today's Tasty Tuesday recipe is for Almond Scones.
Almond Scones
2 cups of gluten-free flour mix
1/3 cup sugar
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp cold butter
2/3 cup 1% milk
1 egg
1/2 tsp almond extract
Mix together the flour mix, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender until resembles a cornmeal texture. Keep the mixture cold, you don't want the butter to soften too much. In a separate bowl whisk together milk, egg and almond extract. Add the wet ingredients to the dry mix. Stir until mixture starts to hold together.
Lay down a sheet of parchment paper and drop batter. It will be very sticky. With floured hands kneed the dough a few times. Form into a 1" thick disc of dough. Since it is quite sticky I inverted it onto a Silpat lined cookie sheet and pealed the parchment paper off the top. This makes the flour side of the dough land down making it easier to cut into equal wedges. With the help of a flat spatula you can separate the wedges and spread them out on the cookie sheet. Bake at 425°F oven for 10-12 minutes or until a toothpick inserted into the thickest part comes out clean.
This recipe is quite flexible you can add nuts, dried fruits, or another flavor very easily.
For the strawberry shortcake, I mashed the strawberries with a little bit of sugar. I topped the whole thing with a bit of whipped cream.
(The original recipe was from the Gluten-free Gourmand)
