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Archive for December 19th, 2012

If you’re looking for a tasty holiday breakfast, this is it!  I modified these AMAZING, flaky cranberry orange scones from a Taste of Home recipe, and it’s hard to believe they’re gluten free.  A food processor makes cutting in the butter easy, and the dry mix can be made ahead of time for easy assembly in the morning.  (I haven’t tried making these dairy free, but I imagine you could substitute dairy free margarine for the butter, coconut milk creamer for the half-and-half, and your milk of choice to brush on top.)

For an extra special treat, serve these with the bacon-wrapped smokies recipe below.  For my husband, the holidays wouldn’t be complete without these morsels of greasy goodness.  

Gluten Free Cranberry Orange Scones

Dry Mix:
1 2/3 c. gluten free flour blend (see recipe below)
1/3 c. potato starch (not flour)
2 T. + 1 tsp. sugar
2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. cold butter

Additional Ingredients:
3/4 c. – 1 c. dried cranberries
1/4 c. orange juice
1/4 c. half-and-half (I used 2 T. heavy cream + 2 T. milk)
1 egg
1 T. milk
2 tsp. sugar

Glaze:
1/2 c. powdered sugar
1 T. orange juice

Whisk together all dry ingredients except butter.  Cut in butter until the mixture resembles coarse crumbs.  Combine cranberries, orange juice, half-and-half, and cranberries in a separate bowl.  Add to dry mix and stir until a soft dough forms.  (The dough may be in clumps, but will form a ball when squeezed together.)

On a lightly floured surface, gently knead dough 5-6 times.  (This step is what makes those flaky layers.)  Pat dough into an 8-in. circle.  Cut into 10 wedges and place on a parchment-lined baking sheet.  Brush with milk and sprinkle with 2 tsp. sugar.

Bake in a 400 degree oven for 13-15 minutes or until lightly browned.  Cool for a few minutes, then drizzle with glaze and serve warm.

Bacon-Wrapped Smokies

1 package Little Smokies sausages
1 package bacon
Brown sugar

Cut bacon strips into thirds.  Wrap each bacon strip around a sausage and place in a foil-lined pan.  (BE SURE TO LINE THE PAN WITH FOIL.  Trust me, you don’t want to clean out the greasy mess this creates.)  Sprinkle brown sugar over all the bacon-wrapped smokies.

Heat oven to 425 degrees.  Bake 15 minutes, then reduce heat to 400 degrees and bake alongside scones for 15 minutes.  If the bacon isn’t crispy, you may need to turn the oven on broil for a few minutes – but watch it closely so it doesn’t burn.

Brenda’s All-Purpose Gluten Free Flour Blend:

1 c. white rice flour
1 c. brown rice flour
1/3 c. tapioca flour/starch
1/3 c. cornstarch
1/3 c. potato starch
1 T. sweet rice (also called sticky rice) flour
1 T. potato flour

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