From Daryl
It's the holidays. You deserve a gift for you. So I'm doing a book GIVEAWAY today - winner's choice. See below.
I don't know about you, but I always like something sweet on Christmas morning. I often make muffins or coffee cakes and I have a specialty chocolate orange bundt cake that is divine and slices up like a dream. There's just something about having something sweet, with a good cup of coffee, and sitting around watching the kids open presents that warms me to my toes.
But I don't want a lot of fuss in the morning. Whatever I make has to be easy to put together and cook up quickly so it's ready to go when everyone arrives.
Everyone? Okay, this year, it's just one family with three little boys. Not a huge crowd! We're all quarantining for 10 days before the holiday so we can gather safely. I want the day to be as special as possible. I can't wait for a few hugs.
So I came up with a delicious scone that is perfect for the holidays. They are drizzled with an easy glaze. I adore glaze!!
I made mine gluten-free, but of course, you can use regular flour to make yours. Just swap out the flours and you can omit xanthan gum, whey powder and psyllium powder. These ingredients give gluten-free flour "structure" and are mighty helpful in baking.
*FYI, I made a half recipe (in the photos below)
Enjoy however you are going to celebrate this year. Be safe.
SPICY APPLE BLUEBERRY HOLIDAY GLUTEN-FREE SCONES
2 cups of gluten-free flour
1/2 teaspoon xanthan gum
1 tablespoon whey powder
1 tablespoon psyllium powder
1/3 cup of sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup of cold butter or margarine
1 cup of apple, chopped finely or shredded
1/2 cup of milk
1/2 cup blueberries
more GF flour, if necessary
1 tablespoon brown sugar and cinnamon for sprinkling if desired
Ingredients for glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Pre-heat your oven to 425 degrees. Combine all of your dry ingredients, and mix them together well. If you like spicier scones, add another 1/2 tsp cinnamon, or better yet, some nutmeg or cloves.
Cut in the 1/4 cup or margarine or butter.
Chop or shred your apple. Add the apple and blueberries, then the milk and mix until they form a soft dough. Add a bit of flour if the dough is too sticky, it really depends on how moist your shredded apple is.
Knead a few times, working some extra flour into it until it is barely sticky. Divide into two balls of dough.
Flatten until they are two circles that are about 6 inches in diameter. If you like, scour lines on the top to divide them into 6 pieces.
Place them on a baking sheet covered with parchment paper and sprinkle them with brown sugar and/or cinnamon.
Pop into the oven and bake for 15- 20 minutes until they are golden brown. Remove and cool.
When the scones are cooled, whisk together the glaze ingredients until they are smooth. Drizzle over the scones then let harden completely.
*IF YOU WANT TO MAKE THESE USING REGULAR FLOUR, SWAP OUT THE FLOUR AND OMIT THE PSYLLIUM POWDER AND XANTHAN GUM.
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