I was getting everything prepared for the recipe I found, which I was going to attempt to adapt to be gluten-free. Then I realized that I'm out of butter. Thanks to my trip to New York, I believe I have roughly twenty cents in my bank account. Ah, the glamorous life of a college student.
I considered some substitutes for butter and began calculating the conversions. With all the alterations, I was unsure of how things would turn out. I was pleasantly surprised! These scones were perfect on this rainy night. If I make these again I may try butter just to add a little flakiness, but these are definitely a healthy alternative!
Gluten Free Chai Spice Scones
inspired by this recipe
makes 5 or 6 scones
1 cup sorghum flour
1/2 brown rice flour
1/2 tapioca starch
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 regular sized bag of black tea
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup light brown sugar
1 large egg
1/4 cup applesauce
1/4 cup grapeseed oil
Preheat oven to 350 degrees F.
In a large mixing bowl whisk together flours, starch, xanthan gum, baking powder, salt, tea, and spices. Whisk until uniform in color and texture.
In a separate bowl combine remaining ingredients. Once combined, gradually fold into dry ingredients using a rubber spatula. Dough will be slightly sticky, but not too much.
Use a pastry cutter or your hands to form scones. I patted mine into little 3 inch disks.
Bake for 20 minutes, or until the exterior of the scones is slightly golden. Enjoy!
Might attempt to get a better photo of these tomorrow morning.
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