These scones are quite peppery. For less kick, reduce the amount of black pepper to 1/2 teaspoon. And, no matter how much or how little black pepper you use, be sure to use freshly ground black pepper.
Replace the butter and half and half with non-dairy alternatives like solid vegetable shortening and Mimicreme.
- Yield:8 scones
- Active time: 10 minutes
- Total time:35 minutes
- 1 teaspoon olive oil
- 1 large onion, finely diced
- 1 cup gluten-free buckwheat flour
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon freshly ground black pepper (reduce to 1/2 teaspoon for less peppery scones)
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 1 large egg
- 1/2 cup half and half, plus additional if needed
Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
Heat olive oil in medium non-stick skillet over medium-high heat until oil shimmers. Add onion. Cook until onion pieces soften and begin to lightly brown, about three minutes. Stir frequently. Remove pan from heat and allow to cool.
In bowl of food processor, combine buckwheat flour, sorghum flour, brown rice flour, baking powder, granulated sugar, black pepper, and salt. Pulse to combine. Add butter. Pulse until no large pieces of butter remain. Add egg and half and half. Pulse until a dough forms. If dry bits of flour remain, add a splash more half and half. Add cooked onions. Pulse until onion pieces are incorporated. Don't overmix or onion pieces will break up too much.
Turn dough onto prepared baking sheet. Pat into a round. Cut into eight pieces. Bake until golden brown, about 18 minutes. Remove from oven. Follow score lines and cut into individual pieces. Allow to cool slightly before serving. These scones are best served the day they're baked.