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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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GLUTEN FREE BREAKFAST SCONES
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This recipe is wheat, gluten, and egg free-perfect for those on low carb or gluten free diets. It makes a lovely, crumbly scone that would fool even the Queen!
NOTE: It would be nice to see an allergy free recipe on HSN now and again, for those of us with food allergies. Many HSN products have made my gluten free cooking MUCH easier! 20 minutes 8 Ingredients 1 cup buckwheat flour 1 cup quinoa flour 1/3 cup agave nectar or honey 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 8 tablespoons unsalted butter 1/2 cup raisins, blueberries, currents, or other fruit 1/2 cup plain yogurt 2 tbsp ground flax softened in warm water, or one large egg 1/2 cup milk. water, or fruit juice Directions If using the flax as an egg substitute, first soften the ground flax in the warm water for about 5 minutes-it will be the exact consistancy of an egg. Measure the dry ingredients into the bowl of your Wolfgang Puck food processor. Add the butter, and pulse until the mixture is crumbly like cornmeal. Add the flax mixture, yogurt, and enough milk or water to form a soft dough about 1/2 cup and pulse until dough forms on top of the blades-this should take just a few quick pulses. Turn the dough out onto a sheet of wax paper, and form into a round loaf. Score the loaf into 8 wedges, and bake in a preheated 400 degree oven for 20 minutes, or until golden brown. Serve hot with fresh yogurt and jam.
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