Of course you know that it’s entirely possible to live a good life without gluten. Especially when things like these Buckwheat-Rhubarb Scones are involved. Have you noticed that rhubarb is everywhere right now? Our friend Jill makes Strawberry-Rhubarb jam and Thing 1 seems to be in good enough graces with her for us to receive more than our fair share. It’s gluten-free, too.
I found this recipe as a guest post on the Food52 blog. Make it while rhubarb is still around!
This recipe is adapted from Kim Boyce’s wonderful baking book, Good to the Grain - glutenfreegirl
Makes 8 scones
· 115 grams buckwheat flour (preferably raw buckwheat flour — see note below)
· 140 grams gluten-free all-purpose flour mix (see recipe below)
· 1/4 cup dark brown sugar
· 2 teaspoons baking powder
· ½ teaspoon baking soda
· 1 ¼ teaspoon kosher salt
· 115 grams (1 stick) cold unsalted butter, cut into 1/2-inch pieces
· ½ cup buttermilk
· 1 large egg, at room temperature
· ½ cup rhubarb jam
· 3 tablespoons sugared pieces of raw rhubarb (optional)
1. Preparing to bake. Heat the oven to 350°. Line a baking sheet with parchment paper.
2. Combining the dry ingredients. Sift together the buckwheat flour, gluten-free all-purpose flour mix, brown sugar, baking powder, baking soda, and salt in a large bowl. Set aside the bowl.
3. Working the butter into the dry ingredients. Add the cold butter pieces to the dry ingredients. Use your hands to work the butter into the flour, slowly, until the butter is the size of lima beans. Move as quickly as you can without becoming frantic.
4. Finishing the dough. In a small bowl, whisk together the buttermilk and egg. Dribble them into the buttery dough. Stir with a rubber spatula until the dough comes together fairly well. It might still be dry in places and it should not look like a coherent dough ball. However, if you can pinch some of it between your thumb and fingers, and it holds together, you’re ready. (If the dough is still too dry, dribble a tablespoon of buttermilk at a time and stir until the dough feels right.)
5. Shaping the dough into discs. Sprinkle a little extra gluten-free all-purpose flour mix onto the counter. Carefully, plop the dough onto the floured counter. Move the dough between your hands, folding and twisting it around, until it’s a ball of dough. Cut the ball in half. Pat each ball of dough into a disc about 3/4-inch thick and 7 inches across.
6. Preparing the scones. Put one disc of dough onto the baking sheet. Spread the rhubarb jam onto the disc of dough carefully, leaving about 1 inch of space on the edges. If you are using the sugared rhubarb pieces, sprinkle them onto the jam now. Put the other disc of dough on top.
7. Using a sharp knife, cut the scone dough into 8 wedges. Spread them out a bit on the baking sheet.
8. Baking the scones. Bake the scones for 10 to 12 minutes, then rotate the baking sheet. Bake until the scones are golden-brown on top and the jam and rhubarb have bubbled onto the baking sheet, about another 10 to 12 minutes. Remove the baking sheet from the oven.
9. Allow the scones to sit for 10 minutes, then move them to a cooling rack.
10. Scones really do taste best the day they are baked.
Gluten-Free All-Purpose Flour Mix
· 400 grams millet flour
· 300 grams potato starch
· 300 grams sweet rice flour
1. Whisk the flours together until they are one color. Put them in a big container and shake them up. Now you have flour.
2. For the best results, blend the flours in a strong blender to ensure the flours all have the same grind