Learning how to bake with gluten-free flour can be a bit of trial and error. The flours absorb liquid at different rates and behave differently. When I first tried to make gluten-free scones they did not come out as the light, fluffy morsels eaten with morning coffee or afternoon tea. The family pronounced them 'rock buns'.
This morning I decided to make some rock buns, and use the Be-Ro recipe for scones. There was no way the mixture could be formed into a ball and rolled out. Dollops were put on a baking sheet instead. And, I failed to make rock buns. Today's creation were chocolate chip, free form, gluten-free scones. Light and fluffy, and very tasty.
The only negative comment was from The Beloved, "There's not enough currants." Yes, of course there are not enough currants; there are NO currants in the scones! The dark bits are chocolate. However, the lack of currants did not prevent him enjoying his coffee-time treat.
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