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GF White Chocolate Cranberry Scones(modified from the Land o Lakes recipe)

12 Apr
GF White Chocolate Cranberry Scones
Ingredients:
2 cups Gluten-Free Flour Blend (see below)
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup whipping cream
3/4 cup sweetened dried cranberries, coarsely chopped
1 1/2 cups gluten-free white baking chips
2 teaspoons shortening

Directions:

Heat oven to 400°F. Combine flour blend, sugar, baking powder, lemon zest and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream; mix until dough holds together. Stir in cranberries and 3/4 cup white baking chips.

Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8×1-inch log. Cut each log into 4 (2-inch) pieces; cut each piece in half diagonally to form small triangles.

Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown around edges. Cool completely.

Combine remaining baking chips and shortening in small microwave-safe bowl. Microwave on MEDIUM (50% power) 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted chocolate.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

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Posted by on April 12, 2011 in Recipes

 

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