||organic quinoa flour
||white flour, unbleached
|1 1/2 tsp
||unsalted butter (cold)
||fresh orange zest
|1/2 cup + 2 tbsp
||In a mixing bowl sift together the flours, sugar, salt, baking powder and baking soda.
||Cut the butter into small pieces. Cut butter pieces into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces remaining. Add the zest and currants. Toss gently to coat. Gradually add buttermilk (keep back 2 tablespoons for brushing on tops of scones) until dough just holds together.
||Turn the dough onto a lightly floured board and roll it to 3/4" thickness. Using a 2" round cookie cutter, cut out circles of dough. Place on an oiled baking sheet. Brush tops with buttermilk.
Bake at 425F for 12-15 minutes, or until golden.
Yield: 12 scones
Arm & Hammer Baking Soda|
The standard of purity, this is an old stand-by for baking, cleaning and deodorizing.
Currants, are much smaller than raisins and have a tart taste. These Zante currants are delicious in cakes, jams, and other dishes.
Double Active Baking Powder
Double active baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Organic Quinoa Flour
Organic quinoa flour is ground from the nutritious gluten-free superfood quinoa. It's perfect for making nutrient-dense pancakes and other baked goods.
Organic White Flour (Unbleached)
Certified Organic all natural unbleached white flour is milled from a blend of organic hard red spring wheat classes. This silky flour is perfect for baking.
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.