White Gluten-Free Drop Scones - Recipe

     If you are looking for an elegant gluten-free scone, here it is.  They are easy to make.  Just drop the dough onto parchment paper and bake.  Sweetened with dates and raisins rehydrated in simmering water provides moisture to the scone.  Psyllium husk hydrated in water also provides moisture and improves texture.  Enjoy with English clotted cream!

White Gluten-Free* Drop Scones
(Makes 20 Scones)

2 c. plus 3 T. Gluten-Free Flour (I used King Arthur Glutenfree Multi-Purpose Flour)
1/4 tsp. Salt
1 1/2 tsp. Baking Powder
1/3 c. Sugar
1/2 c. Sprouted Pumpkin Seeds finely ground in a food processor
1/3 c. Butter
8 Dates pitted and chopped
1/2 c. Raisins
1/2 c.  plus 2 T. Water separated
1 1/2 tsp. Psyllium Husk
2 Eggs
1/4 c. Yogurt
Gluten-Free Clotted Cream
Jam

Preheat oven to 450 degrees Fahrenheit.  Place a piece of parchment on a cookie sheet.  Whisk flour, salt, baking powder, sugar, and ground pumpkin seeds together in a mixing bowl and set aside.  Cut the butter into the flour mixture and work into a coarse gravel with your fingers.  Place the dates, raisins, and 1/2 cup water into a small sauce pan and bring to a simmer on low heat.  Simmer for three minutes then take off heat and let sit to cool to lukewarm temperature.  In a small cup mix 2 tablespoons of water and psyllium husk.  In a measuring cup whisk together eggs and yogurt.  Add the fruit mixture, psyllium mixture, and egg/yogurt mixture to the dry ingredients and stir with a fork till it forms large chunks.  Continue to bring it together with your hands working quickly.  Drop scones onto the parchment with a tablespoon.  Bake 7 minutes until they start to brown on the points and are light golden on the bottom.  Serve with clotted cream and jam.

*  Always check all ingredient lists to make sure your products are gluten-free.