Cranberry Sorghum Scones: Gluten free
*courtesy of Gluten Free:

Scones and I were never properly introduced. By the time they made it into the American culinary world, I was not able to eat them. However, if I could eat a gluten-filled scone, I imagine it would taste just like this – light and tender to bite but substantial enough to satisfy.

1 1/4 cups Bob’s Red Mill White Sorghum Flour (#956008)
1 1/2 cups Beth’s All-Purpose Flour Mix (#126013M)
4 tsp. baking powder (such as Red Star or Rumford brand)
1/2 tsp. baking soda
6 Tbs. cold unsalted butter, cut into small pieces)

3/4 cup buttermilk
1/4-1/3 cup packed brown sugar*
1 egg, lightly beaten
3/4 cup dried cranberries
1 Tbs. grated fresh orange peel

Extra rice flour for dusting
1 egg, lightly beaten, for egg wash (omit if eggs are not tolerated)

Preheat oven to 425. In a large mixing bowl, combine flours, baking soda, and baking powder. Mix well. Add butter and cut into flour mixture until it resembles a coarse meal. (This can be done in a food processor or by using 2 forks or a mixer.) In a separate bowl, combine buttermilk, brown sugar, one egg, cranberries and orange peel. Make a well in the center of the dry ingredients and add the wet ingredients. Blend well until dough begins to clump into a ball. Line a baking sheet with parchment paper. Sprinkle 1 Tbs. rice flour onto the paper and turn the dough onto the paper. Turn the dough a couple of time, pressing it and kneading it together. Press into an 8 or 9-inch circle and cut into wedges. (I was able to cut this into 10 wedges.) Brush the top with the egg wash. Use a spatula to slightly separate the wedges.

Bake 14-18 minutes. Remove and place pan on a wire rack to cool at least 10 minutes. Scones may be served warm or at room temperature. (Do not serve directly from the oven.) Serve with softened butter or jam. For the romantic tea party, serve with a pot of lemon curd or clotted cream.

Makes 10 scones.

* In my mind, scones are meant to be more like a biscuit and therefore not too sweet. If you prefer a sweeter pastry, add the larger amount of brown sugar.