Carrie from Bakaholicmama sent out a request for bloggers and cooks who would be interested in joining her in preparing the recipes out of JoyWilson's book Joy the Baker. I thought for a few minutes and then decided that this sounded like a fun experience.
I had never heard of Joy and thought it would be fun to learn about a new author, writer and blogger. I ordered her book on Monday and received it on Wednesday (thank you Amazon and Prime shipping).
Carrie asked us to make the first recipe which is, Oatmeal Raspberry Ginger Scones. You can see that I have made one change already. I did not have any ginger and my family does not eat a lot of this spice. I did have grated orange peel leftover from the Orange Bow Knots and I LOVE LOVE LOVE orange and raspberry together. Did I mention LOVE…LOL
I set out to make a gluten free version and they turned out wonderful.
Now, I have had this debate before, in regards to, the word scone. In some parts its a biscuit, deep friend, Indian flat bread or an elephant ear. I know it's confusing and down right mind boggling the differences between the styles of a scone.
Recipe: Oatmeal Raspberry Orange Scone
Inspired by Joy the Bakers version
1 large egg
1/2 cup cold buttermilk
85g (1 cup) almond meal
93g (1/2 cup) white rice flour
32g (1/4 cup) millet flour
35g (1/4 cup) tapioca starch
1/2 teaspoon guar gum (I have made them before without this, they are just a bit crumbly)
1 1/3 cups old fashioned oats
1/3 cup brown sugar ( I have used coconut palm sugar with great results)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1 Tablespoon finely grated orange rind
1. Preheat the oven to 400 degrees F.
2. In a small bowl combine the eggs and buttermilk together and set aside.
3. Whisk together the flours and starch, oats, sugar, baking powder, baking soda, salt , ginger and nutmeg in a large bowl.
4. Grate butter into dry ingredients. Use fingers to crumble together.
5. Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork. Gently fold in the berries.
6. Use a spoon to drop scones onto baking stone or parchment lined cookie sheet. If using the cast iron corn muffin pan, spray the insides really well.
7. Bake for 18-20 minutes or until their tops are golden. Transfer them to a rack and cool for 10 minutes before serving. See note below.