Gluten-free Dairy-free Classic British Scone Recipe with Currants
150 g sorghum flour
150 g white corn flour (fine)
150 g tapioca starch
150 g arrowroot starch
90 g sugar
7.5 g salt
45 g baking powder
220 g Earth Balance margarine
30 g palm oil shortening
114 g eggs (i used 2 large, which was slightly more. oh well)
300 g soy milk (or your favorite dairy-free milk)
6 g nutmeg
7 g liquid vanilla (GF; I use Costco’s vanilla)
160 g dried currants

more corn flour for dusting
1 egg, whisked together, for an egg wash

Prepare a large baking sheet with a layer of parchment paper (or a silicon sheet). Preheat oven to 400f.

1. Use a scale to measure your ingredients. I generally use a light volume measuring cup with pour spout, press the tare button to deduct the weight of the measuring cup and then start weighing my ingredients. If any get stuck to the bottom of your measuring cup you will want to tare the weight of the cup again.
2. Carefully sift the dry ingredients together (including nutmeg) into a large mixing bowl. Use a standing mixer bowl if you have it. My sifter is a metal wire strainer, and really does not do a good job. But, it is better than nothing. Use what you have on hand.
3. To cut in the margarine and shortening, I start the process by cutting the fats into the flour mixture with my fingers, but you can use a pastry blender if you prefer. Once it is halfway cut in, you can use the paddle attachment on your standing mixer to complete the job. Some people like to use their food processor to mix in fats, and that would probably work too. You want the dough to become like a coarse cornmeal in the end. Fold your currants into the dry mixture after it is a good texture.
4. Whisk the liquid ingredients together.
5. Add the liquid to the dry ingredients. Fold the liquid ingredients into the dry mixture until the ingredients are combined and you have a soft dough. Be careful not to mix too much, as this will result in a tough scone.
6. I had dough that was a little too soft, so perhaps I should have chilled it for 30 minutes. But, it was late at night, Baby Yum needed to go to bed, and I was tired, so I threw the dough onto a large sheet of wax paper and used the paper to fold the dough in half over itself multiple times, rotating the dough 90 degrees each time. Do this at least five times until you have a nice, soft dough. The dough may stick to the wax paper. Just peel off the wax paper as needed. I added a new sheet of wax paper to the top and even turned the dough over once or twice, never touching the dough itself but just manipulating the dough with the wax paper.
7. When you are satisfied with the dough, sprinkle the top generously with white corn flour (or sorghum), cover it with a fresh sheet of wax paper, flip it over CAREFULLY (a flat cookie sheet underneath or a pizza scoop will help do this without mishap), press the dough with your hand lightly (or you can use a rolling pin) through the wax paper to get it to be an even 1/2 in. thick. Then peel off the wax paper on the top of the dough and sprinkle the dough with more of your corn or sorghum flour.
8. To make my “British” style scones I used a small 2″ biscuit cutter. Flour the inside of the biscuit cutter and then use it to cut out round biscuits. You can wipe off the cutter and sprinkle more flour on the biscuit cutter if it starts to get sticky. You can also flour the biscuit dough as needed. Place each scone on your parchment paper covered cookie sheet with at least 2″ between each scone. They spread like mad, so beware! This recipe will make several sheets of scones.
9. Whisk together one additional egg and use a pastry brush to lightly baste the top of each scone with this egg wash before baking.
10. Bake at 400f for 10-12 minutes or until scone is lightly browned on top.

Best the first day they are made. The second day they are still good cold, but slightly dry. By the third day you will probably want to lightly microwave them before serving to compensate for any dryness.

I experimented by freezing the final batch after it was cut into biscuit shapes. This may help with the spreading problem and with any graininess in the gluten-free flours. I’ll report back on this after I bake them.