Aran Goyoaga's Cranberry and Quinoa Scones
Cannelle et Vanille's Aran Goyoaga shares her recipe for tender and tart gluten-free scones.
- Yield: Makes 10
Photography: Aran Goyoaga Styling & Photograp
- 10 tablespoons unsalted butter, frozen
- 1/2 cup unsweetened coconut milk, chilled
- 1 teaspoon lemon juice
- 1 cup fresh cranberries
- 1 cup superfine brown rice flour
- 1 cup quinoa flakes, plus more for topping
- 1/3 cup quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup natural cane sugar, plus more for topping
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- Zest of 1 orange
- 2 large eggs
Preheat oven to 400 degrees. In a small bowl mix the coconut milk and lemon juice, place in the refrigerator to chill. Coarsely chop the cranberries in a food processor and reserve.
In a large bowl whisk together the superfine brown rice flour, quinoa flakes, quinoa flour, tapioca starch, sugar, baking powder, baking soda, salt, and orange zest. Grate frozen butter on the large holes of a box grater into the mixture. Gently toss the butter into the flour mixture.
Whisk 1 large egg into the chilled coconut milk mixture and fold into the flour mixture using a wooden spatula until it just comes together. Fold in cranberries.
Transfer dough to a work surface and knead it a few times until it comes together. Form a disk and roll it out to 3/4-inch thickness. Using a 2-inch round cookie cutter dipped in superfine brown rice flour, cut out the scones and place them on a parchment-lined baking sheet. Re-roll scraps and repeat.
Whisk the remaining egg in a small bowl. Brush the tops of the scones with egg wash and sprinkle with quinoa flakes and natural cane sugar.
Bake until golden brown, about 18 minutes. Let cool on sheet 15 minutes, and then cool completely on a wire rack. Store at room temperature for 2 days, or freeze up to 1 month.