Gluten Free Orange Walnut Cream Scones

Yesterday morning I woke up with an incurable craving for breakfast, not like cereal or some quick toast but one those breakfasts that takes a while to eat, one where you press the crumbs onto the bottom of your fork so you don't miss any... one of those kind of breakfasts. So I decided no better way to start out my day than a plate of seasoned potatoes, poached eggs and scones.

Bake in my wheat days I used to make these scones that were spectacularly simple to make so I have modified this version for your gluten free enjoying pleasure!

Orange Walnut Cream Scones

• 1 cup sweet sorghum flour
• 3/4 cup brown rice flour
• 1/4 cup potato flour
• 2 tablespoon corn starch
• 1/4 cup cane sugar
• 1 tablespoon baking powder
• 1/2 tsp sea salt
• 1 tablespoon orange zest
• 1/2 cup chopped walnuts
• 1 1/2 cup - 1 2/3 cups whipping cream
• juice of half an orange
• 1 cup powdered sugar

Directions:

1. Preheat oven to 375.

2. In a large bowl combine sorghum flour, brown rice flour, potato flour, corn starch, sugar, baking powder and salt. Mix thoroughly.

3. Add walnuts and orange zest. I recommend using organic oranges as it's probably a safer option.

4. Slowly pour in whipping cream and mix till combined. You need to use enough cream that the dough sticks together but is not dry. Form into a large ball.

5. Flour a cutting board with brown rice flour and transfer dough. Pat to create a round that is 1/2 an in tall.

6. Cut into 12 wedges. If you wish to make smaller scones you can make 2 rounds and cut those rounds accordingly. 

7. Place wedges spaced with room to rise on an ungreased baking sheet. 

8. Bake in oven till edges begin to golden. Remove from oven and allow to cool on sheet before removing. 

9. In a small bowl mix powdered sugar with juice from half an orange. Drizzle over scones once they are no longer super hot. 

10. Serve immediately or store in air tight container. 

Enjoy! xoxo - Iris