Mike and I have a weekend ritual/splurge. Saturdays and Sundays we get up and follow our usual morning routine, but with a twist. 1 oz Ionix Supreme, 3 squirts Isamune and water. Approximately 15 minutes later we have 1 scoop Mars Venus cleanse in 1 cup of water and 2 Mars Venus minerals each, Mars for Mike and Venus for me. Then within 10 minutes we have a 3 scoop Mars Venus shake in 1 cup of water, again Mars for Mike and Venus for me. With the shake we have our Ageless Essentials with Product B and a few other supplements.
This is our normal every day morning routine, but on the weekends instead of having our usual snacks we have a special brunch-like, mid-morning meal with homemade espresso/cappuccino and some type of baked good. Usually the baked good is Udi's cinnamon raisin bread toasted and served with organic peanut butter, creamy since the texture of the Udi's bread is very delicate. But today, well yesterday really - I had to get some supplies after all, I decided to bake something from scratch using ingredients I have never used before. Crazy I know! What if it turned out terrible? Don't worry, there was a loaf of Udi's cinnamon raisin bread in the freezer, just in case. I was a boy scout after all. No that isn't a typo.
The ingredients I had never worked with before are teff flour and sorghum flour. Since they were new to me I started by researching GF flour blends that used teff and sorghum. Gluten Free Girl and the Chef is a great resource, as is a new blog I found yesterday, Gluten Free Gourmand. I highly recommend that you check out both of these blogs. The recipe below is based on the Blueberry scone recipe found on the Gluten Free Gourmand site.
So here it is, Whole Grain Blueberry and Meyer Lemon Scones with Meyer Lemon Drizzle
Preheat the oven to 400F.
Ingredients
3/4 cup Teff flour
3/4 cup Sorghum flour
2 Tablespoons Tapioca flour
2 Tablespoons Potato starch
1/3 cup sugar
1 Tbsp baking powder (make sure it's GF)
1/2 tsp salt
1/2 tsp xanthan gum
6 Tbsp cold unsalted butter
3/4 cup chilled cream
1 egg
Zest from 1 Meyer lemon
1/3 - 1/2 cup blueberries (I used frozen wild Maine blueberries, but fresh would work great. And specified the range because I used the 1/3 measuring cup, but filled it to over-flowing. I love blueberries)
Mix the first 8 ingredients together in a large bowl. Cut in the butter using a pastry blender, 2 knives or your favorite method, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the freezer if the butter starts to soften. especially important on warm days.
Whisk together, in a separate bowl, the cream, egg and zest.
Add the wet ingredients to dry the ingredients. Stir until the mixture starts to hold together, add the blueberries and then gently knead the dough a few times with your hands. If the dough is too sticky to handle once it's combined, you can add about a tablespoon of flour to coat the surface of the dough for easier handling. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream and knead it in, being careful that your butter chunks don't melt into the dough. If the dough starts to get too warm during mixing, chill it in the freezer for a few minutes before proceeding.
Turn the dough out onto a sheet of parchment paper. Gently push the dough into a flat disk about one inch high. Moisten your hands with water if the dough is sticky. Cut into eight equal pieces and arrange them on the baking sheet about one inch apart.
Bake for 12 minutes, or until a toothpick inserted into the middle of one comes out clean.
While the scones are baking make the Meyer Lemon Drizzle.
1 tablespoon Meyer lemon juice
1/2 cup powdered sugar
Whisk the lemon juice and powdered sugar together until smooth.
Once the scones are done baking, place the baking sheet on a cooling rake for 5 minutes to set before removing them from the baking sheet and placing them directly on the cooling rack. This will allow the outside edges to firm up a bit and make the scones easier to move. Place the baking sheet under the cooling rack and drizzle the scones with the Meyer lemon glaze. Allow to sit a few more minutes to let the glaze set, then enjoy your scones!
These can be eaten warm out of the oven, or at room temperature.
May 5, 2013. Day 2 enjoying the scones. The lemon flavor in the drizzle has intensified nicely. Mike says it is very good. He likes the more intense lemoniness. I do as well. The texture is a little crumblier. Not unpleasant, but a little messier.
Second update: Mike just looked at me and said he wished we hadn't frozen the rest and asked how long they would take to thaw. They are that good!
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