Belle Jar Canning

for the passion of preserving food


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Let the Holidays Begin. Really Good GF Scones

It’s that time of year. We all kind of get a bit crazy, a little stressed. Feeling like there just is not enough time in the day for everything that we need to do as well as what we want to do. I want to be creating recipes, canning, baking cooking up a storm and writing all about it. So much has happened in the last few months though. Kind of threw me for a loop, or rather threw me at a brick wall making me stand still for a long bits of time.

So I will post photos of what I’ve been up to, in hopes this will sustain me and you until I get to work here (or, a block of time that does not include that brick wall), and there is that great scone recipe. Some exciting changes coming soon too, I’ll save that for an after ThanksGiving  post.

We let our chickens run around the winter garden on Sunday, it was 65* here. Crazy. The girls had a blast. Because of predators we usually keep them in their fenced run, since we were out doing garden work they weren’t alone. They stretched their wings and bullied, calling names and banging against each other, there are 13 of them. We got to know a little of their ‘personalities’ (or is it chickenalities?), one was bold enough to fly onto my shoulder staying perched while I stood up and walked around. I love these chickens.

Dirt Bath

Notice the kale in the background? They did too!

Favorelle

Challenging Me

This one was pecking and pestering, so I scooped her up, she was so annoyed, perfect up-close photo op.

Pear Jelly with Cranberries:

Cranberries

Cranberries at a boil

Mmm. Jelly

I can’t call this Pear Cranberry Jelly. I made Pear Jelly first, then Cranberry Jam. During the canning process I filled the jars with hot pear jelly then added two tablespoons of hot cranberry jam into it. It sunk beautifully and only mixed a little during the water bath boil process, all the jars have cranberry jam in the center and on the bottom. I do realize now why so many fruit juices are mixed with Pear, with out it’s pulp, pear juice has little flavour. This is sweetened with honey, has a hint of vanilla and tang of cranberry.

Scones;

gluten free Currant Pecan Scones

I love using Hipstomatic for photos. I’m not great with it, always a surprise when I mix and match film with lenses. I love that about it. These scones have been in the works for a year or so. Since I baked professionally once upon a time, I made a LOT of scones. 3 dozen a day, every day we were open. My favorite is orange marmalade. I’ve been working on perfecting the gluten free dough as opposed to the flavour, but these are pretty darn fine. (I’m working on truly flaky biscuits too. Cheddar Bacon would be perfect).

Here is the recipe for these:

Currant Toasted Pecan Gluten Free Scones. Good Ones.

3 cups gluten free flour mix

1/2 cup organic sugar

3tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup toasted pecans

1/2 cup currants

2 Tbs flax seed meal (ground flax)

1 egg

1 1/2 sticks cold butter cut into small cubes, then put in the freezer until needed

1 cup buttermilk or yoghurt

Cream or cream/ egg yolk beaten, wash to top scones

Pre-heat oven to 400* Ready a baking (silpat) mat or parchment paper for a baking sheet.

In the bowl of a food processor combine dry ingredients up through salt, pulse a few times. In a medium bowl combine flax meal with egg and 1 Tbs water, beat well, add 3/4 cup of buttermilk or yoghurt. Add butter all at once to dry ingredients, pulse until it resembles cornmeal, small pieces of  butter should still be visible, add buttermilk mixture, pulse a few more times, not quite incorporating. Dump dough out into the bowl, if it’s still dry add the remaining 1/4 cup buttermilk. Add pecans and currants, combine gently with hands until its all mixed well.

Using floured hands, put half the dough on the baking mat (or parchment), shape into a thick disc about 8 inches around. GF baked goods do not rise like wheat floured ones, the disc should be at least 2 inches high. Using a long knife or dough scraper, gently cut the disc into 6 triangles. Do the same with the other half of the dough. Transfere the baking mat to your baking sheet, spread out the scones a bit. Brush with cream or cream/ egg yolk wash.

Bake for 20 minutes, check they are browning lightly, return to oven for 5- 10 minutes more if dough seems undercooked.

Serve with butter.. because gf people need conduits for butter, and homemade jam.

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