Lemon Cranberry Cornmeal Scones Recipe

By Consumer Dummies

Make this delicious gluten-free lemon cranberry cornmeal scones recipe on a Sunday night, and you’ll have breakfast ready to take on the go throughout the week.

If you prefer a different dried fruit, go ahead and use it. Dried blueberries or cherries are good choices; just be sure to rehydrate them in the yogurt before using.

Preparation time: 25 minutes

Cooking time: 23 minutes

Yield: 12 scones

3/4 cup whole milk plain yogurt

1 cup dried cranberries

6 tablespoons unsalted butter, softened

1/2 cup sugar

1 cup plus 3 tablespoons (177 grams) White Flour Mix (see recipe below)

1/2 cup plus 2 tablespoons minus 1 teaspoon (83 grams) Whole-Grain Flour Mix (see recipe below)

1 cup (142 grams) yellow or white cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon grated lemon rind

2 eggs

2 teaspoons lemon juice

Coarse sugar for topping (optional)

  1. Preheat the oven to 425 degrees F. Line two cookie sheets with Silpat liners or parchment paper.

  2. In a small bowl, combine the yogurt with the dried cranberries and set aside to plump for a few minutes.

  3. In a large mixing bowl, beat the butter until it’s light and fluffy. Gradually add the sugar, beating on high, until the mixture is light and creamy, about 3 to 6 minutes.

  4. Beat in the flour mixes, cornmeal, baking powder, salt, and lemon rind. The mixture will be dry and sandy.

  5. Beat in the eggs and the lemon juice.

  6. Add the yogurt and cranberries and beat for 1 minute, until a dough forms.

  7. Scoop out the batter with a -cup ice-cream scoop (Number 10) and place six on each prepared cookie sheet, leaving plenty of room to spread. Sprinkle with a bit of coarse sugar (if desired).

  8. Place pans in the oven and lower the ­temperature to 350 degrees F. Bake for 22 to 25 minutes, or until just barely browned. Move scones to a wire rack to cool. Serve warm.

Note: If you don’t like the crunch of cornmeal, you can substitute the same weight of corn flour. But don’t substitute cup for cup because corn flour weighs much more than cornmeal.

Per serving: Calories 274 (From Fat 98); Fat 11g (Saturated 6g); Cholesterol 79mg; Sodium 316mg; Carbohydrate 43g (Dietary Fiber 1g); Protein 4g.

White Flour Mix

Preparation time: 10 minutes

Yield: 18 cups

5-1/2 cups (685 grams) tapioca flour (also known as tapioca starch)

8 cups (1,370 grams) potato starch

4-1/2 cups minus 1 tablespoon (685 grams) sweet rice flour (glutinous rice flour)

  1. In a very large bowl, combine all ingredients and blend using a wire whisk until they’re a single color.

  2. Store in an airtight container and use in recipes.

Note: For accuracy and best results, weigh out the flours for this mix and weigh the mix when you use it in recipes. One cup of this mix weighs 148 grams.

You can find glutinous rice flour at local Asian markets.

Whole-Grain Flour Mix

Preparation time: 10 minutes

Yield: 14 cups

4-1/2 cups minus 1 tablespoon (600 grams) brown rice flour

4-3/4 cups plus 2 tablespoons (600 grams) sorghum flour

3-1/4 cups minus 1 tablespoon (400 grams) millet flour

1-3/4 cups (275 grams) sweet rice flour

  1. In a large bowl, combine all ingredients until the ­mixture is one color. Use a wire whisk to stir for best results.

  2. Store in an airtight container and use in baking recipes in place of flour.

Note: Weigh these flours instead of measuring them by volume. You end up with much better results, and you find that with a little experience, weighing is faster than measuring by cups. One cup of this mix weighs 135 grams.