Sorghum flour and brown rice flour give these scones a heartier texture that mimics the wheat-based variety. Serve them with a mug of hot chocolate or mulled cider for a delicious breakfast or as an afternoon snack.
4.2 ounces sweet white sorghum flour (about 1 cup)
1.3 ounces white rice flour (about 1/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 cup certified gluten-free quick-cooking oats
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely diced peeled Granny Smith apple
1/4 cup cinnamon-flavored baking chips
1/2 cup low-fat buttermilk
1/4 cup applesauce
White rice flour, for dusting
1 egg white, lightly beaten
2 teaspoons turbinado sugar or granulated sugar
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, oats, and next 7 ingredients (through nutmeg) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple and baking chips. Add buttermilk and applesauce; stir just until moist.
Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 14 wedges. Place wedges on a baking sheet lined with parchment paper. Brush egg white over surface of dough; sprinkle with turbinado sugar. Bake at 400° for 14 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.
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