I have a new food crush! Move over Donna Hay and Nigella, my new oh-my-God-I-could-step-into-her-photographs-and-live-there food/lifestyle crush is Aran, of successful food blog Cannelle Et Vanille. Seriously, this Spanish-now-living in the US woman/mother/freelance food writer and all around AMAZING cook will take your breath away. Think dreamy other-worldly photographs of food so yummy it will inspire you inner domestic goddess too!
This morning, after browsing her beautiful blog for an hour, I decided to make these- and having tasted them, I will most definitively be making them again!
Gluten-Free Raspberry and Oat Scones
150 grams (1 cup) superfine brown rice flour
50 grams (1/3 cup) sorghum flour
40 grams (1/3 cup) tapioca flour
150 grams(1 1/3 cup) gluten-free oats
75 grams (1/3 cup) cane sugar
20 grams (1 Tbs) baking powder
3 grams (1/2 tsp) baking soda
2 grams (1/2 tsp) xanthan gum
5 grams (1/2 tsp) salt
Zest of 1 lemon
140 grams (10 Tbs) cold butter or non-hydrogenated shortening
1 egg
110 grams (1/2 cup) cold buttermilk (I used coconut milk with 1 tsp lemon juice)
75 grams (3/4 cup) raspberries, fresh or frozen
Put the butter in the freezer for 30 minutes.
In a large bowl, whisk together the first 9 ingredients. Take the butter out of the freezer and grate it into the dry ingredients using a box grater. If you don't have a box grater, then just cut it into small pieces (no need to freeze) and work it into the flour. Coat the grated butter with the flour and spread it throughout.
Whisk the egg and buttermilk together and add it to the flour and butter mixture. Fold using a spatula or your hands until flour moist. It will be lumpy and chunky. Just press it together with your hands. Add the raspberries and fold.
Pat to a disk that is about 1/2" thick and cut using a cookie cutter or knife. Place the scones on a baking sheet and brush with beaten egg. Sprinkle with raw sugar.
Bake at 400F (200C) for about 18 minutes or until golden.
(Recipe and photo credit from Canelle et Vanille)
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