What better way to celebrate the coming Fall than with a mug of tea and a scone, brimming with Indian summer fruit? Fall arrived seemingly overnight–the leaves all of a sudden are golden, orange, red, and the air bears a hint of bite that reminds us winter is not too far off. And so I sit on my balcony, cozy in a sweater and sipping a hot mug of Earl Grey tea, both excited for the Fall days to come and reminded of the splendor of summer with the last of the season’s blueberries and raspberries wrapped in a hearty scone…with cardamom. Because everything is better with cardamom.
C’s cousin, whom I shall call “Cousin J” on this blog, is a gifted baker. We exchange recipes, and he bakes me gluten-free treats when I am in town for family gatherings. I adapted his classic gluten-free scone recipe by adding flax, berries, and cardamom. I also substituted the milk and yogurt with soy milk and non-fat Greek yogurt. While the substitutions resulted in a very sticky dough, the result was the same: warm and hearty, Fall-is-here goodness.
Not in a very berry mood? Add dark chocolate chips instead. Or cinnamon. What about nuts and raisins? The batter is simply the base–the remaining flavors are up to you!
Very Berry Gluten-Free Scones
2 cups Gluten-Free All Purpose Flour (I prefer Bob’s Red Mill)
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 cup ground flax
1/2 cup each fresh blueberries and raspberries, washed and patted dry
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup non-fat Greek Yogurt
3/4 unflavored soy milk
Cardamom (for garnish)
1. Pre-heat oven to 425 degrees F and lightly spray a cookie sheet with cooking spray.
2. Combine dry ingredients together in a large mixing bowl.
3. Add butter and beat with a mixer or food processor until coarse crumbs form.
4. Whisk yogurt and milk together in a separate bowl until blended. Gradually add the wet mixture to the dry ingredients, pouring a little bit at a time until a dough forms.
5. After the dough reaches consistency, form into a ball on a floured surface. (Warning: The dough will be very sticky)
6. Gently fold in the fruit with your fingers.
7. Dollop the batter into 2″-3″ rounded balls on the baking sheet, leaving ample room between each scone. (They by no means have to look perfectly round, mine were quite messy!)
8. Sprinkle each scone with cardamom and place in the oven.
9. Bake for 15 minutes until golden brown and inserted toothpick comes out clean.
10. Cool scones on a wire rack, and enjoy!