I think I am finally getting myself back into a groove. Learning how to cook gluten free has been challenging, but I am becoming more and more comfortable in the kitchen. School begins today so we are having to discipline ourselves into a schedule. Soccer practice is well underway so evening meal time is once again crazy. I think all of this craziness actually makes me more disciplined and I get so much more accomplished. With the boys new schedules and more catering jobs I have to stay on task.
I also am embracing this new gluten free lifestyle and I am learning how to cook all over again. (I never knew how many things had gluten in them.) While definitely more challenging, when I look at Tyler and his greatly improved skin I know it is worth it. The doctor has prescribed a gluten free diet, but said the occasional gluten exposure will not be the end of the world. Tyler however is completely committed. Last week, I catered a breakfast and made 8 batches of scones. I had a few extra so left them at the house for the family. When I returned home, I asked Tyler if he eaten a scone and he replied, “No, they have gluten.” I told him that probably on occasion that it would be fine but he was adamant. So I proceeded to make scones that he could enjoy. I will be honest and say that I have been using a baking mix but will hopefully soon be experiment with making my own flour mix.
For those of you who have been reading this blog for any amount of time, you know that I love baking. I am also committed to making yummy gluten free baked goods. Just because they can’t have gluten doesn’t mean that I will sacrifice taste or texture. So please don’t be afraid to try my recipes just because they are gluten free. My desire is to bake and cook gluten free so that everyone can enjoy them.
Gluten Free Cinnamon Chip Scones
2 1/4 cups Pamela’s Ultimate Baking and Pancake Mix
1 teaspoon baking powder
1/3 cup sugar
4 tablespoons butter, cubed into 4 pieces
2/3 cup milk
1 egg, beaten
1/3 – 3/4 cup cinnamon chips
sugar for topping
Preheat oven to 375 degrees. Combine the baking mix, baking powder, sugar and butter in the bowl of a food processor. Pulse until the butter is mixed throughout the baking mixture and the mixture resembles corn meal. (You can alternately do with with a pastry cutter, but the food processor is super easy.) Pour the flour mixture into a large bowl and add the milk and egg. Stir the mixture until well incorporated. Fold in the cinnamon chips.
Using a cookie scoop, drop mounds of dough onto a cookie sheet lined with parchment or a silicone baking mat. Sprinkle the tops of the scones generously before baking. Bake for 15-17 minutes or until slightly golden brown.
*I also formed some of my scone mixture into a disk, cut into wedges and then baked. It turned out as well but the dough was very sticky so I will probably stick with dropping the dough for the future.