1 tbsp flaxseed meal + 2 tbsp boiling water
230 grams all-purpose gluten free flour mixture (I use Gluten Free Girl & The Chef's recipe)
50 grams almond meal
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 cup butter, cold and diced
6 ounces of plain sheep milk yogurt ( I use Bellwether Farms brand)
2 large eggs
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, whisk the flaxseed meal together with the boiling water to create a paste. Set aside.
In a food processor, mine is 14 cup size, with the pastry attachment combine the flour mixture, almond meal, sugar, baking powder, and baking soda and pulse to mix together. You may need to mix the edges in by hand.
Add the butter, and pulse until the mixture looks crumbly. Again, you may need to mix in the edges by hand.
Add the yogurt and eggs and pulse until well combined, mixing in the edges by hand if necessary.
Spoon the mixture onto the baking sheet and bake for about 15 minutes or until the edges have begun to brown.
My starting goal here was to adapt the basic scone recipe I grew up with to be friendly towards my dietary needs. The taste turned out right on but they flattened out like cookies when baked, my hubby deemed them "Scookies".
They were moist, had nice crumb, but were a bit on the fluffy side to be the perfect scone. I think my next attempt will use less yogurt, only 1 egg, and 1/4 cup of sugar. Stay tuned for more attempts! Eventually, once I find the right set of ingredients, I plan to re-create the lemon curd scones that I used to get from Peets Coffee. I would also like to create a dairy free version at some point as well. But one step at a time.