Wednesday, May 4, 2011
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.
Red Velvet Scones with Cream Cheese Frosting
6 ounces gluten-free flour blend*
.7 ounces unsweetened cocoa
3.9 ounces granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces unsalted butter
2 ounces lowfat buttermilk
2 large eggs
2 teaspoons red food coloring
1 teaspoon vanilla
4 ounces white chocolate, roughly chopped
CREAM CHEESE FROSTING
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners sugar
Preheat oven to 375°F.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt. Cut in the butter using the a pastry knife, fork or if you prefer you can also use your fingers. Continue until the mixture resembles a course cornmeal. You should not have large chunks of butter.
In a medium bowl, whisk together buttermilk, egg, food coloring and vanilla extract. Add liquid mixture to the dry ingredients and stir with a wooden spoon until combined. Do not overmix. Fold in the chopped white chocolate.
(At this point in a typical scone recipe you would place the dough on a lightly floured surface and knead lightly. You do not have to do that for this recipe. While the dough cooked up perfectly in the pan it is not a dough recipe that can be kneaded by hand and baked without a pan.)
Spray scone pan with nonstick cooking spray. Fill pan 2/3rds full with the scone dough.
Bake 15-17 minutes in pan until cake tester comes out clean.
Cool completely before serving.
I had some leftover icing from my rendezvous with the red velvet cupcakes. I used the leftover icing and added a couple teaspoons of milk to thin it out a bit. I drizzled the glaze over the scones. Perfection. I’m including the icing recipe that would normally be used for 2 dozen cupcakes. Scale it down or make other tasty treats as it will make more than enough icing to drizzle over the scones.
CREAM CHEESE FROSTING
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until light and fluffy. While the icing is at room temperature reserve 1 cup for the glaze. In a small bowl, mix 1 cup of the icing and a couple teaspoons until the icing reaches the consistency you desire. Drizzle the diluted icing onto the scones. I used a measuring cup to slowly pour the icing over the scones. Refrigerate the non-diluted leftover icing.
Servings: 8 scones
*I make my own gluten-free flour blend. The basic recipe is 11 ounces brown rice flour, 3.75 ounces potato starch and 1.40 ounces tapioca flour. Combine the ingredients together and then measure out 8 ounces from the combined ingredients.