London Blend Orly Recipe for the Best Gluten-Free Scones

 

                                                                                      London Blend Scones

(Roberta Deen) I used Orly’s London Blend to make lovely scones with an India sensibility and savor. My little scones are filled with a curried chicken salad and were very popular with my tasting team, quickly disappearing with lots of ahh’s and yum’s. The recipe is based on one from Gourmet Magazine, May, 1984  p. 118 that I used in my catering.

The mise en place featuring the London Blend.

Preheat oven to 400

2 cups London Blend, sifted, spooned and leveled                                                                                                                         1 Tablespoon baking powder                                                                                                                                                            ½ teaspoon baking soda                                                                                                                                                                       1 teaspoon table salt                                                                                                                                                                              1 teaspoon cardamom                                                                                                                                                                          1 teaspoon turmeric                                                                                                                                                                            Whisk together to blend

4 tablespoons cold butter cut into bits                                                                                                                                             4 tablespoons cold shortening (I use buttery Crisco.                                                                                                                   Cut into flour blend with a pastry cutter or you fingers until the mixture resembles coarse grain)

2 tablespoons sour cream                                                                                                                                                                  ½ to ¾ cup milk (as needed)                                                                                                                                                           Stir until just blended

Turn the dough out on a floured board and knead just to bring together                                                                             Pat the dough out to ¾” thick                                                                                                                                                        Cut out with a 1-1/2” round cutter and place on a parchment paper-lined baking sheet

1 large egg                                                                                                                                                                                                1 teaspoon water

Whisk together and brush lightly on the tops of the scones

Bake for 10 to 15 minutes until lightly golden

Makes 27  – 1-1/2” scones.

Mise en place for the curried chicken salad for filling the scones

3 cups finely diced, skinless, poached, baked or rotisserie chicken breast                                                                                1 cup or to taste mayonnaise                                                                                                                                                              1 to 2 tablespoons Madras curry powder                                                                                                                                        ¾ cup crushed roasted cashew nuts                                                                                                                                             2/3 cup finely diced celery                                                                                                                                                                     ½ cup finely diced green apple                                                                                                                                                        ¼ cup diced dried Mandarin oranges (Trader Joe’s)                                                                                                              Salt and pepper to taste

Mix together and season to taste

Split the scones in half and fill with chicken salad the put the tops back on

Can be covered and held refrigerated for an hour or two

Served to a very satisfied staff and customers at North Las Vegas Joann’s.                                                               Pictured is Satie, from Sri Lanka, manager at North Las Vegas Joann’s.

Note: Testing the Blends By Orly gluten-free flours has been an absolute delight.  Each one is cleverly named after one of the great cities of the world. After receiving her formal patisserie training from Le Cordon, Orly Gottesman went to work in a bakery to learn recipes to give her husband back his beloved pastries, found she liked the work, became a baker, opened a bakery and developed these blends to give a proper taste to gluten-free home baking. Although each blend contains nearly the same ingredients, the mixtures are designed with the proper proportions needed to give the correct balance for a certain outcome.

The entire line is usable 1:1 in place of regular wheat flour. Each 20 ounce bag comes with a recipe on the back and more recipes are available from the website – www.blendsbyorly.com. The production of Blends by Orly is impeccable – made in dedicated factories that are never shared with gluten, tree nut, dairy and corn and all natural. I recommend this brand of flour blends to all true celiacs and to the people who love them. The product is packaged in zip-top heavy-duty bags that extend the shelf life of the flours.

(You can see the video with Orly’s story and recipes on the website) //blendsbyorly.com