White Chocolate Almond Scones
Oven 350 degrees
2 cups gluten free cake flour Blend (posted 3/12/16)
1 tsp. xanthan gum
1/3 cup sugar
2 tsp. baking powder
2 tsp fresh lemon zest
1/2 tsp salt
4 tbsp. cold salted butter, cut into pieces
1 ( 4 oz) bar white chocolate, chopped
2/3 cup sliced almonds toasted
3/4 cup plus 3 tbsp cold heavy whipping cream, divided
1/2 tsp lemon extract
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, combine flours, sugar, baking powder, lemon zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles course crumbs. Add white chocolate and almonds, stirring to blend.
In a small bowl combine 3/4 cup plus 2 tbsp. cream and lemon extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist . (If dough seems dry add more cream 1 tbsp at time) working gently, bring mixture together with hands until dough forms. Turn out dough only lightly floured surface (use some of your gluten free cake flour) Using a rolling pin, roll dough to 1 inch thickness, using small biscuit cutter, or as I do a glass with a floured rim, and cut approximately 18 scones. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tbsp. cream and sprinkle with sugar if desired.
Bake until edges are golden brown and a wooden pick inserted in center comes out clean, approximately 20 minutes.
Serve plain or with clotted cream or lemon curd-just make sure the lemon curd is gluten free.