My Grandma Newren makes a mean Scottish Scone. She makes them in HUGE batches so that she can freeze the leftovers and pull them out at her leisure. They are filled with nuts and raisins and are a pretty hearty little snack- though I like to tease her by saying they need chocolate chips. I love chocolate and I think it should go into anything. I always love to peak in my grandma's freezer when I visit to see if there are any in there. These days I can't sneak any scones anymore, but it doesn't mean I don't love them any less. That said- when I saw a recipe in Artisanal Gluten Free Cooking the other day, I knew I had to try it out.
It took me a couple of different tests before I ended up with the taste and texture that I prefer when it comes to scones, but the inspiration definitely came from the cookbook. As well as the flour mix that I used this time.
So... Here's what you're going to need:
3 1/2 cups Artisan GF Flour Mix or whatever flour mix you prefer
2 teaspoons xanthan gum
1 1/2 Tablespoons baking powder
3/4 cup sugar
1 1/2 sticks cold butter- or if you are going dairy free, I used Earth Balance and it turned out awesome
1 cup plus 1 Tablespoon heavy cream; divided, or you can use coconut milk- just make sure it's the FULL fat kind
1 egg plus 1 egg yolk; divided
2 teaspoons vanilla bean paste
1/2 cup mini chocolate chips or 3/4 cup regular chocolate chips. I use the Enjoy Life brand just because it is dairy free.
Coarse sanding sugar
Now we can get started...
Preheat your oven to 350 degrees.
Combine flour, xanthan gum, baking powder and sugar in a large bowl.
Next cut up your cold butter and throw it in with the flour.
However you choose to do this next part is totally up to you- I prefer to use my hands, but I understand that a pastry blender or a fork also work well. I kind of like the feeling of squishing the butter into the flour... maybe on some level it takes me back to my childhood when I made mud pies in the backyard. Whatever the reason or method you choose- you are trying to blend the flour and butter until you end up with pea-sized pieces of the mixture. It will look kind of crumbly.
Once you have blended your flour and butter, you can then add in 1 cup of heavy cream, 1 full egg and your vanilla bean paste. Continue to work the mixture until a dough forms. Again- I prefer to use my hands to do this- the dough is pretty heavy and I'm not sure a mixer would be your best bet. When you've mixed in the last of your egg and cream- throw in your chocolate chips until they have worked themselves throughout the dough. Turn it out onto a piece of parchment paper sprayed with a nonstick cooking spray.
From here, you are going to pat out your dough into a large rectangle- think 14 or 15 inches long and 3/4" thick. Then cut you some triangles and place on a parchment lined baking sheet.
After you have all your scones cut and placed on the baking sheet, take your remaining Tablespoon of heavy cream and your egg yolk- mix together and brush over the tops of your triangles. Sprinkle generously with sanding sugar and pop into the oven for about 20 minutes.
Allow to cool for as long as you can stand and enjoy with a cup of cold milk!




