While I was bummed out about dinner the other night, I did have something delicious waiting for me in the morning. This:
A gluten free, chocolate chip scone. I’ve made scones before. Mostly blueberry. OK, only blueberry, but I decided to give this mix a try because my scratch recipe takes a few more steps, and reading the ingredients on the box of the mix doesn’t scare me. (Admittedly, it takes a lot to scare me though. Being a biologist makes you more aware of what things actually mean.) I have once again used a King Arthur mix. You’ll see these pop up a lot.
I can’t promise I’ll always be able to do this, but i thought I’d try out taking photos at the various stages of mixing. Again, as I mentioned in my first post, my photos aren’t going to be spectacular for a little while. I have ones from pre-blog that I want to use. I’ll eventually replace them, but for now, this is it.)
The process is pretty easy:
First you cut in the butter. (I don’t have a pastry cutter so I use a fork to scrape the butter. It’s more labor intensive, but still effective. I’ve also heard of using a grater, but I feel like the heat from my hands would melt the last parts before it can be worked in.)
Of course, they have a warning to not eat the batter, but I can never resist. I feel like it’s the best way to determine how the final product will taste. Bad batter? Bad end product. Delicious batter? Amazing end product (though probably a little less than the box says it will yield.)
Once combined, it’s dropped onto a greased or lined cookie sheet. I promise I usually line things up. My first one ended up a little out of line, so it became a little haphazard.
They are so moist, and delicious. If you were served one of these, and not told they were gluten free, you would have no idea. I even like these a little better than my scratch recipe. Not only are they a little easier (a plus for sure), they taste amazing.
Here’s what they look like on the inside:
They are best when served warm, but do great as leftovers for a few days. I’m not really sure what the end date is on these because they are always gone before they have time to go stale. I guarantee that you will have none left after just three days.