Welcome to the May Gluten-Free Ratio Rally! Lauren is the host this month, and our “assignment” was to make scones.
I’ll get to these coconut raisin scones in a moment but first let me tell you about the Ratio Rally.
The purpose of the Ratio Rally is to get us more comfortable and confident baking gluten-free by using ratios. What are ratios? Ratios are proportions of one ingredient to another. When you bake gluten-free by weights and ratios, you can let your creativity soar and customize recipes to your dietary needs and wants. I am new to baking this way and I am finding the Ratio Rally to be a little challenging, but also very fun.
Before I go on, I need to tell you that a couple of people had trouble with the moisture level/baking time in my April Ratio Rally banana bread recipe. This really bummed me out. Because the recipe worked so well for me, I think I gave you all the impression that baking by ratios is basically foolproof. Well, I guess it’s not. Or maybe it is, but my recipe just wasn’t quite right. If you made that recipe and it didn’t work out for you, I really am sorry. It’s important to me to become a better gluten-free baker and I want to develop my own recipes. Which means I need to keep working at it. I stuck a little note at the top of the post and I am going to be re-testing it a few more times to make sure it really is right. Just wanted you to know that…now back to the scones.
Unlike with the quick breads we made last month, we Ratio Rally-ers didn’t all use the same baking ratio for our scones. This is because there isn’t really an established scone ratio: there are more than a few ways to make scones, each of them delicious in their own way.
I’ve made and blogged about gluten-free scones before, and even though I loved that recipe, I’ll admit that those scones are more of a triangular shaped healthy oatmeal cookie than an “true scone”. And by true scone, I’m thinking of a classic British scone: those slightly sweet and rich creations made with cream. That’s the type of scone I wanted to make for the Ratio Rally.
On page 666 of Amanda Hesser’s fabulous Essential New York Times Cookbook, there’s a super simple recipe for Cream Scones, and in the headnote, there is a quote from Molly O’Neill stating “sugar and shape are the only difference between biscuits and scones”. Armed with this information, I turned once again to Michael Ruhlman’s book: Ratio and used his biscuit ratio as my starting point:
3 parts flour/1 part fat/2 parts liquid
After checking on my stash of gluten-free ingredients, I decided on a combination of almond flour (which I love because it’s nutritious and gives such wonderful results when used in gluten-free baking) and coconut flour (which I don’t use all that much, but which is very low in carbohydrates, high in fiber and is quite tasty). I went with two times as much almond flour (6 ounces) as coconut flour (3 ounce) for a total of 9 ounces. This meant that next I needed to choose my fat (1 part=3 ounces) and my liquid (2 parts=6 ounces). I was extremely curious about playing up the coconut flavor by using coconut milk as the liquid, and I liked the idea that the scones would then be vegan. Because coconut milk is so high in (all-natural and nourishing) fat, I decided to try the recipe with 9 ounces of coconut milk, thereby combining the fat and the liquid in one.
I completed the recipe by using raw, organic cane sugar as my sweetener and added some baking powder, a little salt and the raisins (I think candied ginger would also be great). The dough was soft and raggedy and tasted pretty good raw…I sprinkled some extra raw sugar over the top for a bit more sweetness and crunch, then put the scones in the oven and crossed my fingers they’d turn out well.
When they emerged from the oven a short time later, these scones were everything I hoped they would be, and more. Tender and perfectly sweet from the raw sugar and the raisins with a pronounced but not overpowering coconut flavor: I hope you enjoy them as much as I did.
Make sure to check out all the other scones made by the Ratio Rally bloggers:
Amie of The Healthy Apple
Britt of GF in the City
Brooke of B & the Boy
Caleigh of Gluten-Free[k]
Caneel of Mama Me Gluten-Free
Caroline of The G-Spot
Charissa of Zest Bakery
Claire of Gluten Freedom
Erin of The Sensitive Epicure
Gretchen of Kumquat
Irvin of Eat the Love
Jeanette of Jeanette’s Healthy Living
Jenn of Jenn Cuisine
Karen of Cooking Gluten-Free
Kate of Katealice Cookbook
Lauren of Celiac Teen
Lisa of Gluten-Free Canteen
Lisa of With Style and Grace
Marla of Family Fresh Cooking
Meaghan of Wicked Good Vegan
Melanie of Mindful Food
Meredith of Gluten Free Betty
Mrs. R of Honey from Flinty Rocks
Peter and Kelli of No Gluten No Problem
Sea of Book of Yum
Shauna of Gluten-Free Girl and the Chef
Silvana of Silvana’s Kitchen –
Tara of A Baking Life
TR of No One Likes Crumbley Cookies
Wendy of La Phemme Phoodie
Recipe for Coconut Raisin Scones (Gluten-Free and Vegan)
- *6 ounces almond flour I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups
- *3 ounces coconut flour I used Bob's Red Mill brand, and this was equal to 1 cup
- *2 teaspoons baking powder
- *1/2 teaspoon fine sea salt
- *1/3 cup raw organic cane sugar plus another 1-2 teaspoons for sprinkling on top of the scones before baking
- *9 ounces organic coconut milk I used organic, unsweetened full-fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can
- *1/4 cup organic raisins
- 1. Preheat oven to 400 degrees F.
- 2. Combine the almond and coconut flours in a medium bowl and whisk with a fork. Add the baking powder and the salt and whisk again.
- 3. Add the well-mixed coconut milk and the raisins to the flour mixture and combine with a wooden spoon (or your clean hands) until a soft dough forms. If the dough is too dry, you can add a bit more coconut milk; if it's too wet, add a bit more almond or coconut flour (I didn't need to do either of these...just making the suggestion, should your dough not look right).
- 4. Turn the dough out onto a baking sheet lined with parchment paper and flatten it into a thick circle. Cut the dough into eight equal triangle-shaped pieces, then sprinkle the top of the scones with the additional organic cane sugar (press the sugar down a little so it adheres to the scones).
- 5. Move the pieces apart a bit so the scones are separated from each other by an inch or two, then bake until they are starting to brown on top. Start checking at 15 minutes, but it may take them as long as 25 minutes to bake. Transfer to a rack to cool before serving.