Betty Crocker Gluten-Free Cooking by Silvana Nardone

Author:Silvana Nardone
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2012-03-21T04:00:00+00:00

For Caramel Almond Upside-Down Muffins, substitute sliced almonds for the pecans.

Serve with fresh fruit such as sliced cantaloupe, strawberries or pineapple chunks.

Strawberries-and-Cream Scones

10 scones

Prep Time: 20 Minutes • Start to Finish: 50 Minutes

1 cup white rice flour

1⁄2 cup tapioca flour

1⁄4 cup millet flour

1⁄4 cup potato starch flour

2 teaspoons xanthan gum

3 tablespoons sugar

1 tablespoon gluten-free baking powder

1⁄2 teaspoon salt

6 tablespoons cold butter, cut into 1⁄4-inch pieces

1⁄2 cup chopped fresh strawberries

11⁄4 cups whipping cream

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2 In large bowl, mix flours, xanthan gum, 2 tablespoons sugar, the baking powder and salt with whisk. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until coarse crumbs form. Add strawberries; stir gently to coat with crumb mixture. Stir in 1 cup plus 2 tablespoons whipping cream, mixing just until combined.

3 Onto cookie sheet, drop dough by 1⁄4 cupfuls about 2 inches apart. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar.

4 Bake 25 to 30 minutes or until golden and puffed. Remove to cooling rack. Serve warm.

1 Serving: Calories 280 (Calories from Fat 150); Total Fat 17g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 50mg; Sodium 280mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 2g % Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 10%; Iron 2% Exchanges: 1 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2

Contributed by Silvana Nardone Silvana’s Kitchen http://silvanaskitchen.com

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