Gluten Free Garlic Herb Scones Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
• Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
• Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
• To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
• Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix flour, baking powder, and xanthan gum together in a medium bowl. Cut in butter using a pastry cutter or 2 knives.
• Whisk half-and-half, eggs, and egg whites together in a separate medium bowl. Pour over the flour mixture. Add 2 tablespoons basil, 2 tablespoons thyme, garlic, and salt; mix until dough comes together.
• Create 6 rounded balls of dough and place on the baking sheet. Sprinkle remaining basil and thyme on top.
• Bake in the preheated oven until bottoms and edges turn golden, about 20 minutes.

Steps:

• Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.