Chehalem Ridge Bed and Breakfast

Recipe

Gluten Free Chai Scones: Bread

Servings: 10

Prep time:30 minutes

Ingredients:

  • 1 1/4 cup sorghum flour

  • 1/2 cup tapioca flour

  • 1 1/2 teaspoon cream of tartar

  • 3/4 teaspoon baking soda

  • 1 teaspoon xanthan gum

  • 1/4 teaspoon salt

  • 1/4 cup sugar

  • 1/2 teaspoon cardamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup butter

  • 1/4 cup milk

  • 1/4 cup Chai tea concentrate

  • 1 large egg, lightly beaten

  • 1 tablespoon butter

  • 1 tablespoon sugar

Step 1:

Mix together dry ingredients. Add frozen, grated butter and mix gently to coat. Combine the egg, milk and Chai tea concentrate. Pour over the flour mixture and mix until dough comes together.

Step 2:

On rice-floured baking sheet, pat dough into a 8" circle. Refrigerate until ready to bake. If you wait a while, you will be able to cut the dough into wedges before baking. If baked immediately, cut when out of oven. Brush with melted butter and sprinkle sugar on.

Step 3:

Bake in preheated 400 degree oven for 12-15 minutes, until golden brown.

Step 4:

Adapted from Bob's Red Mill Baking Book

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  • Address 28700 NE Mountain Top Road
    Newberg, OR 97132
    USA
  • Phone+1-503-538-3474
  • EmailContact Innkeeper
Award Winner: 2011 - 2012
Award Winner: 2009 - 2010