DOUBLE BONUS: Humid GF Almond Peach Scones + GF Balsamic Strawberry Mint Scones

Can you even believe it? Two gluten-free recipes in one post? What es thes? You’re welcome.

I attended a themed dinner party this summer, hosted by the same dude who put on the fancy science dinner party I attended in the winter. A girl’s got some luck, getting invited to two whole dinner parties. Winner parties.

Anyway, it was full of delectable magical foods (Harry Potter-themed) and crisp drinks (no really, they involved cucumbers), which was good, because it was approximately humidity 100% that day, and I was in no mood to be served less than magical anything.

I didn’t even want to eat my own paltry contribution to the dinner party, whose only redeeming fpoints were the large chunks of fruit busting out and the fact that they are gluten-free scones. They nearly melted in the damp on the way over. I’m sure they are excellent scone recipes, but I couldn’t enjoy them to the full. Make these in October, when there are leaves on the ground and your shirt isn’t sticking to your back, ok? You’ll be happier.

I did try making some magic with the balsamic-roasted strawberries, which I paired with mint. How adventurous, right? Actually, it’s a pretty classic flavor pairing, but I didn’t think either flavor came through enough in the scones. It would be sweet to do a really minty scones and then make some sort of roasted balsamic strawberry butter or compote. If you try it, let me know how it goes.

Stickler,

L

GF Almond Peach Scones

Adapted from Art of Gluten Free Baking

2 cups gluten-free flour flour (I used Bob’s Red Mill GF Baking Blend + a heaping half teaspoon xanthan gum)
2 tablespoons baking powder
4 tablespoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
3/4 cup heavy cream
1 egg, slightly beaten
1 teaspoon vanilla extract
8 ounces sliced peaches (I used canned peaches)
1/4 teaspoon almond oil (LorAnn’s) or 1 teaspoon almond extract teasfinely

Preheat oven to 400 degrees F. In a large bowl, stir together the dry ingredients. Grate in the cold butter and stir to combine. Stir in the peaches. In a medium bowl, whisk together the eggs, almond flavor and milk. Make a well in the center of the dry ingredients and add the egg mixture to flour mixture all at once. Stir together until completely moistened.

Turn out  the dough onto a parchment-covered baking sheet. Press into a 1” thick square and cut into 9 or 16 squares, handling the dough as little as possible. Brush with extra heavy cream and sprinkle with sugar. Place the baking sheet with cut squares in the freezer for 20 minutes before baking. Bake for 15-20 minutes, or until the bottoms of the scones are golden brown. Let cool on a wire rack.

GF Balsamic Strawberry Mint Scones

Adapted from Joy the Baker and

For the strawberries:

8-ounces medium strawberries, hulled

2 tablespoons maple syrup

1 tablespoon olive oil

pinch of salt

2 teaspoons balsamic vinegar

Place a rack in the center of the oven (or toaster oven) and preheat oven to 400 degrees F.

Line a rimmed baking sheet with parchment paper.

Cut each strawberry in quarters and place on the baking sheet in a single layer.  In a small bowl, whisk together maple syrup, olive oil, balsamic vinegar and salt.  Whisk together until completely incorporated.  Drizzle the mixture over the strawberries and toss until each strawberry is coated.

Roast strawberries for 20 minutes, then remove to a small bowl with a slotted spoon, draining the strawberries of most of the juice. Let cool.

For the scones:

2 ½ cups gluten-free flour flour (I used Bob’s Red Mill GF Baking Blend + a heaping half teaspoon xanthan gum)
2 tbsp white sugar
1 
tbsp baking powder
¼ 
tsp salt
½ cup cold butter
roasted strawberries
2
 tbsp minced pineapple mint (or any kind of fresh mint)
½ cup heavy cream
2 
eggs, at room temperature

Preheat oven to 400 degrees F. In a large bowl stir together the dry ingredients. Grate in the cold butter and stir to combine. Stir in minced mint and the roasted strawberries. In a medium bowl, whisk together eggs and the milk. Make a well in the center of the dry ingredients and add the egg mixture to flour mixture all at once. Stir together until completely moistened.

Turn out  the dough onto a parchment-covered baking sheet. Press into a 1” thick circle and cut into 8 wedges, handling the dough as little as possible. You can cut those in half if you want to make 16 mini scones. Brush with extra heavy cream and sprinkle with sugar. Place the baking sheet with cut wedges in the freezer for 20 minutes before baking. Bake for 15-20 minutes, or until the bottoms of the scones are golden brown. Let cool on a wire rack.