Tuesday, April 22, 2014
Tea for two and two for tea
Furthermore, I decided it was a good opportunity to rid my cupboards of flour, sugar and other things we're not eating much of anymore. Though I am proud of my efforts, I probably will never again attempt to make petit fours (pictured below) nor raspberry macaroons! But it was a group effort as Brad made custard filled choux puffs, and Claire made the tea sandwiches. I spent 3 weeks sampling various grain free scone recipes, and eventually came up with my own (see below).
Here is my grain-free scone recipe. It went through at least four iterations before I finally perfected it into something that was not too moist, nor two crumbly. This scone can be sliced to top with butter, jam and cream. Or you can finish them off with all your usual add ins (raisins or berries are both popular around here!)
Mix together 1 1/2 cup almond flour, 4 tbsp potato starch, 2 tbsp arrowroot starch (or tapioca starch), 2 1/4 tsp baking powder, and 1/2 tsp salt. Then blend in 1/4 cup butter, 1 tbsp honey and 2 eggs. The dough will be wet and sticky. At this point you could also add all sorts of different flavour additions (1/2 cup dried fruit, chocolate chips, orange zest, grated cheese -though not all at once!). If you are adding fresh fruit, expect the scone to bake for longer to account for the extra moisture.
If you wanted to cut shapes out, then pat into a 3/4 " thick disc and refrigerate until firm. Otherwise you can just cut the disc into wedges, or pat into small rounds by hand. You can brush the tops with some beaten egg to brown if you like. Bake at 350 F for about 15-20 min until firm and starting to brown.