It's been awhile since I have written a blog, Our household expanded recently and therefore I have been....let's just say "occupied". In a moment of quiet I decided to give a try to a new Gluten Free cookbook that I recently took out of the library. For anyone who loves cooking shows, food network or any other television show involving cooking, you will certainly know who Emeril Legasse is. Well, his daughters Jilly Legasse and Jessie Legasse Swanson are both Gluten free and they have recently put out a new and exciting cookbook called "The Legasse Girls: Big Flavor, Bold Taste and No Gluten".
In true adventurous form, I went through the book as soon as I could and marked off the pages and recipes that I wanted to try. After all when you take a book from the library you only get so much time with it before it's someone else's turn to have it.
Today I tried my first recipe from this fabulous book. I made the Savory Cheddar Scones with Red Onion Marmalade. Though I admit I did make a couple adjustments and I also did not make the marmalade. Either way they turned out great! I am sure that if I were to remake them again in future I would ensure that their shape was a little more uniform, but for a first try I'd say it was a success! Gluten Free Savor Cheddar Scones from scratch!
Savory Cheddar Scones with Red Onion Marmalade - By The Legasse Girls
Makes 8 (1/4 cup size) scones
Scones Ingredients:
1 1/2 cups gluten free all purpose flour (I used Kinniikinnick brand)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup coconut oil (can also use shortening or unsalted butter)
1/2 cup cold milk (any percentage)
1 medium egg, lightly beaten
1/2 cup high quality finely shredded cheddar cheese
Kosher salt, for sprinkling (optional)
Marmalade Ingredients:
1 tablespoon olive oil
2 cups thinly sliced red onion (halve the onion before slicing)
1 teaspoon minced garlic
Pinch of salt
Freshly ground black pepper
2 tablespoons cooking sherry
2 tablespoons loosely packed light brown sugar
Instructions:
1, Preheat oven to 425 F. Position oven rack in the middle and lightly coat a baking sheet with nonstick cooking spray
2. First make the scones. Sift the flour, baking powder, xanthan gum, and salt into a medium bowl.
3. Add the coconut oil and USING YOUR HANDS, blend the oil into the flour mix as finely as you can until it looks and feels like small breadcrumbs. You want to work out as much of the lumps as possible.
4. Add the milk and the lightly beaten egg to the bowl and mix well using a fork. It will be thick and a bit lumpy, almost resembling thick oatmeal.
5. Add the cheese (I also added dried dill) to the mixture. Use a wooden spoon and gently fold it in until all is well combined and it forms a big ball of dough.
6. Using your 1/4 cup measuring cup, scoop out 1/4 cup of the mixture and work each scoop in your hands by gently rolling and patting, as if you were making a hamburger patty. Place on prepared baking sheet, repeat till all 8 scones are formed.
7. Sprinkle a bit of kosher salt on each scone, if desired, before baking in the middle rack. Bake 14-16 minutes, or until the tops of the scones are golden brown and a bit crispy.
8. While the scones are baking, make the marmalade. Warm the olive oil in a small pan over medium-low heat for 1 minute.
9. Add the onions, garlic and a pinch of salt & pepper and cook until soft (about 8-9 minutes, stirring frequently)
10. Once softened, turn the heat down to low. Add the sherry and brown sugar and cook for 4 minutes, or until it starts to reduce and thicken into a syrupy consistency, stir often
11. Remove from heat and let cool slightly. Serve on top of warm scones. Any remaining marmalade can be kept in fridge for up to 1 week if sealed in air tight container.
** My verdict is that this was a super easy recipe to follow and the outcome was fantastic. I would however, either not use the kosher salt on top of maybe just not a much as I found it to be abit too salty. I actually dusted the salt off each one before serving them to my family. I look forward to trying many more recipes from The Legasse Girls very soon. Enjoy!
In true adventurous form, I went through the book as soon as I could and marked off the pages and recipes that I wanted to try. After all when you take a book from the library you only get so much time with it before it's someone else's turn to have it.
Today I tried my first recipe from this fabulous book. I made the Savory Cheddar Scones with Red Onion Marmalade. Though I admit I did make a couple adjustments and I also did not make the marmalade. Either way they turned out great! I am sure that if I were to remake them again in future I would ensure that their shape was a little more uniform, but for a first try I'd say it was a success! Gluten Free Savor Cheddar Scones from scratch!
 |
| Savory Gluten Free Cheddar Scones |
Savory Cheddar Scones with Red Onion Marmalade - By The Legasse Girls
Makes 8 (1/4 cup size) scones
Scones Ingredients:
1 1/2 cups gluten free all purpose flour (I used Kinniikinnick brand)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup coconut oil (can also use shortening or unsalted butter)
1/2 cup cold milk (any percentage)
1 medium egg, lightly beaten
1/2 cup high quality finely shredded cheddar cheese
Kosher salt, for sprinkling (optional)
Marmalade Ingredients:
1 tablespoon olive oil
2 cups thinly sliced red onion (halve the onion before slicing)
1 teaspoon minced garlic
Pinch of salt
Freshly ground black pepper
2 tablespoons cooking sherry
2 tablespoons loosely packed light brown sugar
Instructions:
1, Preheat oven to 425 F. Position oven rack in the middle and lightly coat a baking sheet with nonstick cooking spray
2. First make the scones. Sift the flour, baking powder, xanthan gum, and salt into a medium bowl.
3. Add the coconut oil and USING YOUR HANDS, blend the oil into the flour mix as finely as you can until it looks and feels like small breadcrumbs. You want to work out as much of the lumps as possible.
4. Add the milk and the lightly beaten egg to the bowl and mix well using a fork. It will be thick and a bit lumpy, almost resembling thick oatmeal.
5. Add the cheese (I also added dried dill) to the mixture. Use a wooden spoon and gently fold it in until all is well combined and it forms a big ball of dough.
6. Using your 1/4 cup measuring cup, scoop out 1/4 cup of the mixture and work each scoop in your hands by gently rolling and patting, as if you were making a hamburger patty. Place on prepared baking sheet, repeat till all 8 scones are formed.
7. Sprinkle a bit of kosher salt on each scone, if desired, before baking in the middle rack. Bake 14-16 minutes, or until the tops of the scones are golden brown and a bit crispy.
8. While the scones are baking, make the marmalade. Warm the olive oil in a small pan over medium-low heat for 1 minute.
9. Add the onions, garlic and a pinch of salt & pepper and cook until soft (about 8-9 minutes, stirring frequently)
10. Once softened, turn the heat down to low. Add the sherry and brown sugar and cook for 4 minutes, or until it starts to reduce and thicken into a syrupy consistency, stir often
11. Remove from heat and let cool slightly. Serve on top of warm scones. Any remaining marmalade can be kept in fridge for up to 1 week if sealed in air tight container.
** My verdict is that this was a super easy recipe to follow and the outcome was fantastic. I would however, either not use the kosher salt on top of maybe just not a much as I found it to be abit too salty. I actually dusted the salt off each one before serving them to my family. I look forward to trying many more recipes from The Legasse Girls very soon. Enjoy!
Comments
Post a Comment