My foray into making red velvet desserts spilled over into the assigned task for the Gluten-Free Ratio Rally. This month we were asked to create a scone recipe based upon Michael Ruhlman’s ratio for biscuits. Ruhlman has created a ratio for various recipes including quick breads and other baked goods which he published in Ratio: The Simple Codes Behind the Craft of Everyday Cooking. He encourages bakers to measure by weight. As I previously mentioned, the idea behind weighing your ingredients is to ensure that you get precise measurements. Different flours have different weights especially in gluten-free baking where there are a variety of flours. Measuring your ingredients by weight allows you to keep the ingredients in proportion with the ratio.
I recently made gluten-free red velvet cupcakes with cream cheese frosting. They were incredible. As usual, no one knew they were gluten-free until I told them. It is a myth that gluten-free cannot taste as good as gluten-filled treats.
I decided to use the leftover ingredients I had from the cupcakes to create a red velvet scone. I wanted to create a scone that could be consumed without the added clotted creme and or lemon curd that is typically served with scones. I adore smothering my scones in creme or lemon curd but I wanted to see if I could create something that did not need to be paired with anything else.
The basic ratio for scones is:
3 parts flour
2 parts liquid
1 part fat
I followed the suggestion of another rally participant and added eggs to my recipe. The dough did not come out like a typical scone dough that has to be kneaded and shaped. It was more like batter but baked up to taste and look just like a scone. I used my scone pan to achieve the perfect shape. I must admit I’m not sure what result you would get if you do not use a pan of some sort for this recipe.
I worked with ounces. My basic ratio was as follows:
3 parts flour
I added in cocoa powder, sugar and other ingredients to transform it into a red velvet scone as opposed to a plain scone. I decided half way through photographing the scones to add a cream cheese glaze. It added a nice balance of sweetness to the scone and to be quite honest it also made for better pictures.
For a list of all the other fabulous scone recipes that the Gluten-free Ratio Rally bloggers came up with this month, visit Celiac Teen.