Gluten-Free Buttermilk Scones
St. Patrick’s Day has always been one of my favorite holidays. It was the only holiday where our family really celebrated any part of our heritage and the only time I ever felt like I had some genetic identity to claim. As I learn more about Irish cooking and baking, I’m discovering how resourceful the people of Ireland have been historically. From smoking meat in hay, to using salt and sea water to cure fish - their history is rich with methods and concepts I find fascinating.
Scones are quite simple and I’m a sucker for anything with buttermilk involved. I changed up this recipe so that it’s eatable for my gluten-free friends. Try to eat as warm as possible and SLATHER on that Irish butter, my friend! Jump below for some first-timer tips!
Eat While: perusing through the morning news.
Pairing: Black coffee, Irish butter, and your favorite jam.
Inspiration: The Irish Cookbook by JP McMahon
First Timer Tips: I first checked the scones after 12 minutes but needed to keep them in the oven for ~10 more min. Due to the nature of the scones, they do not brown so you will need to check for doneness by knocking and hearing a hollow sound.
Dedicated Time: 40 min
Components:
3 3/4 c gluten-free flour, plus extra for dusting**
1 tsp baking soda
1 tsp sea salt
1/4 c sugar, plus extra for dusting
1 stick (1/2 c) butter, cubed
2/3 c buttermilk
4 eggs beaten, plus extra for egg wash
Preheat oven to 350°F.
Sift all dry ingredients into a mixing bowl. Rub in butter to mixture with your fingertips until it resembles sand.
Whisk buttermilk and eggs together and add to dry ingredients. Mix until just combined.
Turn dough out onto floured surface and roll out with a floured rolling pin until ~3/4 in thick (or desired thickness). Using a 3-inch cookie/biscuit cutter, cut out 12-16 rounds and place them on a baking sheet lined with parchment paper.
Brush the top of each scone with egg wash (I brushed with just egg yolk for a little extra color/richness) and sprinkle with a dusting of sugar. Bake until scones sound hollow when tapped (~20 min depending on thickness of scones). Cool on wire rack.
*12-16 scones
**I prefer King Arthur Measure for Measure flour as you don’t have to alter measurements. You can also use all-purpose flour if you don’t have a gluten allergy.
