Gluten-Free Tuesday: Onion and Black Pepper Scones
The next time you plan to have bread with a meal, consider making a batch of these onion-black pepper scones instead. Scones, like biscuits, are usually a delicate treat, but they can also be quite sturdy.
Almost bready, these scones hold up in both flavor and texture to a hearty stew or robust casserole thanks to the multigrain flour mix, onion pieces and enough black pepper to add zip.
Unlike making a yeast bread, scones come together quickly. To make, combine the dry ingredients in a large bowl or food processor and cut in cold butter or shortening. Cold is key. Those little bits of cold fat help leaven the scones and provide the right "scone-y" texture. Add the wet ingredients, including cooked onions, and mix until a thick dough forms.
Transfer the dough onto a parchment-lined baking sheet and pat into a round. If the dough sticks to your hands, lightly dust them with brown rice flour. Don't worry if the edges are a bit jagged; perfection is not required for scones! Using a bench scraper or pizza cutter, score the dough into eight wedges and bake. During baking, the scones might stick together. If this happens, simply re-score them as soon as they emerge from the oven.
From start to finish, the whole process takes about 35 minutes. Imagine that! Gluten-free bread in 35 minutes.