One recipe I did try was the Blueberry Scone recipe. I love scones and have been missing them since our family has been gluten free. This scone is very dense, but perfect with a cup of tea or coffee. I followed the directions and made them about 2 inches thick, but next time I will make them a little thinner. Maybe 1 inch instead. Did I mention that this recipe is also dairy free? And to top it off, it didn't have any soy in it either. Bonus!
Blueberry Scones from Living Without Magazine:
2¾ cups brown rice flour
1½ cups + 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup sugar
1 cup almond milk
¾ cup fresh or frozen blueberries (I used fresh)
1. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil and sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.
2. Preheat the oven to 375 degrees.
3. Dust your counter liberally with brown rice flour. Knead the blueberries into the chilled dough and pat the dough into a 2-inch thick disc*. Cut the disc into 8 wedges. Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.* I would recommend patting the dough into a 1-inch thick disk. The scones rise a bit in the oven and tend to get rather large.