Coffee Cinnamon Scones

So I've finally found something I can make for breakfast! I got these lovely magazine's called "Delight" from a friend, and I'm starting to play around with the recipes in it... (Delight is a gluten free magazine, for the record)

I've been dying over how I can't make coffeecake anymore, or pumpkin muffins, or pumpkin bread, or french toast, or any of those other yummy-licious baked goods for breakfast. Well. I've found something that works for now! Coffee Cinnamon Scones! Granted, if I could make the glaze like the recipe itself, that'd be so much better, but for now, I'm content. ^_^ I used the carob glaze from the brownie recipe, and drizzled that over the scones for a coffee/cinnamon/chocolatey-ness. And it was good! ...I do need to take lessons in drizzling though....when you see the pictures, you'll understand why I say that. My drizzling skills are poor. More like, slopping skills. >_>

They may not look the best, but they are in fact yummy!

The original recipe called for All-Purpose Gluten-Free Flour, which I don't have on hand. So I improvised with some research and made my own. When I made it myself, I had extra flour that is now stored safely away in the fridge until I come up with my next devious gastronmic delight scheme. The flour is a mix of four other types of flour. 3 parts brown rice flour, 3 parts tapioca flour, 2 parts sorghum flour and 1 part almond meal/flour. I used a 1/4 cup for my measurements. (ie, 3/4 cup brown rice flour, 3/4 cup tapioca flour, 1/2 cup sorghum flour and 1/4 cup almond meal flour) As a note, you can also use corn starch instead of tapioca flour, soy flour instead of sorghum, and masa harina instead of almond) Now, so armed with the knowledge of that flour recipe, here's the actual scone recipe:

Coffee Cinnamon Scones That Girl Style!

Ingredients-
2 cups TG's all purpose flour mix
1/3 TBSP baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
6 TBSP cold, UNSALTED butter (if you only have salted butter, omit the 1/2 tsp salt)
2 eggs
1/3 cup honey or agave nectar (or sugar)
1/4 cup original rice milk (or real milk)
1/4 cup strong brewed coffee

1. Preheat oven to 400
2. Stir TG's flour mix, baking powder, baking soda, salt and cinnamon in a large bowl.
3. Cut butter into pieces and drop into dry mixture. Combine until the butter is pea sized or so, if the butter starts to get warm-fridge it. It needs to stay cold.
4. In separate bowl, comibe eggs, milk, coffee and honey.
5. Add wet and dry together until it starts to hold together.
6. Shape dough into golf ball size or so-mine were a bit small, so make them kinda large-ish golf balls-drop onto ungreased cookie sheet and press slightly, so they don't roll off!
7. Bake for 12-15 minutes, check the doneness with a toothpick. Scones should look slightly cracked on top.

Let them cool for a bit before adding a glaze. The original recipe called for 3/4 cup coffee liqueur and 2 cups confectioner's sugar to be blended and then drizzled on. I can't have the sugar, so that just wasn't going to happen. But the brownie glaze was good!

That Bearded Guy and I enjoyed some scones with our scrambled eggs this morning. Huzzah for finding something that we can enjoy together! I have a few more recipe ideas bouncing around in my head, but I'll need to wait until next weekend to test those out. I'm excited that I'm working a temp job right now, but I don't have the time of the day anymore to play in the kitchen. *tear* Oh well, now I have some income to pay for all the expensive flours and whatnots!

An excellent breakfast!

Roughly 95 calories per scone...makes about 18 or so of that size. And out of curiosity, is it that no one posts comments-or is it not allowing comments?...