Some things I’ve learned about making scones: They’re similar to making pie crust……if butter is ice cold you get better results. I start by cutting the butter into chunks and sticking it in the freezer a half hour before I need it. Also liquids need to be very cold…..leave in the fridge until you’re ready to use. Handle dough as little as possible. And when they are on the cookie sheet ready to go into the oven, put them in the fridge for 10 minutes to let the gluten settle….whatever that means. I think once you find the scone recipe that you like, stick to it and do variations on that recipe…..like lemon blueberry or apple cinnamon, etc. Keep the basic ingredients the same until you have enough experience with them and you feel more comfortable trying different recipes.
They are definitely best made the morning you want to serve them and they really are quick to make once you know how to do it.
Here is a recipe for Gluten Free Granola that I adapted from Chowhound. I use Bob’s Red Mill Gluten Free oatmeal to make mine. It’s pretty incredible how easy this granola is to make and how much better it is made fresh than from a box on the grocery shelf. I find locally made, very tasty granola in nice packaging, but if, like me, you’re serving it often and you know, one of those Bs in B&B stands for (complimentary) breakfast, it’s prohibitive to buy all done up. Granola is a great option for guests that need or want to eat gluten free. Here are the changes I make to create my healthy version
This recipe is the best I’ve had and my guests agree. Here’s the original recipe, fyi.