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Labels:
appetizer,
bread,
breakfast,
gluten free,
snack
My kids lucked out with godparents (or mayb , we've just lucked out with the folks in our lives). And nothing brings people together like food. Sarah (Nicholas and Sophia's godmother) makes me think of halumpki (stuffed cabbage), while Terri (Alexander's godmother) makes me think of wine! 😉 When I think of Esteban and Jody (Bobby and Maya), I am reminded of Paraguayan stuffed meat rolls and scones always, always, always remind me of Gary, Barbara (Michael), and their family (their son of whom is Lucas's godfather and their daughter, Ana's godmother). This quarantine has me missing the people I love and care about, and this morning, I was longing for one of Barbara's hugs and Gary's perfect scones. Hence... My first attempt at a gluten free scone!(And not to leave anyone out... The other godparents also remind me of food: Meg (Maya) and dinner at a favorite gastropub; Eileen (Lucas) and chicken parm; and Clinton (Ana) and lunches with laughter and good times .)
Based loosely off my soda bread recipe, this one made 8 scones. I don't have a pan, so I cut them by hand. A note : keep it cold. Freeze the butter, freeze to chill the scones before baking. Cold, cold, cold.
Heat your oven to 375°.
In a small bowl, finely cut it grate 1/2 a cup of butter (1 stick), then put it in the freezer while you work on combining your other ingredients. (Once you get going, this will go fast, so you don't want the down time).
In a mixing bowl , stir together :
2 cups of (GF) AP flour;
1 tbsp of baking powder;
1 tsp of baking soda; and
1 tsp of salt.
In another bowl, whisk together :
1 egg;
1/2 cup of buttermilk;
1 tbsp of orange juice; and
1/2 cup of sugar.
Prepare 1 cup of dried cranberries.
Flour your hands and quickly cut the frozen butter into your flour mixture before adding in the liquids and quickly mixing together. Hand in your cranberries and roll onto a floured cutting board, forming the dough into a rectangular pyramid.
Using a floured knife, slice into 8 pieces and place on a greased baking sheet. Put into the freezer while you prepare the remaining ingredients. (For what it's worth, Peter and I danced in the rain for a few minutes too... Strictly for extra freezing time! ♥ 💃🕺)
Melt 1/4 cup (1 stick of butter) and combine with 2 tbsp of orange juice. Measure out 1/4 cup of demerera sugar.
Reserve 1/3 of the liquid and 2 tbsp of the sugar. This will coat your scones prior to cooking.
Over medium heat (in a cast iron pan), add the remaining butter /juice and sugar. Bring to a rapid boil and simmer until thickened but not candied, about 2 to 3 minutes. Remove from heat.
Remove the scones from the freezer and brush with the reserved butter/juice. Sprinkle with the set aside sugar.
Bake for 30 minutes . They will be lightly browned and the sugar will glisten on the top. Cool for 10 minutes and drizzle with the orange caramel sauce.
