Scones are one of those foods I don’t have very often. More recently because it is hard to find ones that are gluten-free but usually because they have to be damn good to be worth the indulgence. Now i’ve had some pretty astounding scones in my day. If you’re in NYC and up for a wait stop by Clinton Street Bakery and you MUST get their buttermilk biscuits (same as a scone, just round). Better yet, skip the line and go for dinner where they serve the biscuits as you would bread, for free!
Now if Toronto is more convenient for you, The Drake Hotel Cafe has some pretty epic blueberry scones. But if you don’t live anywhere near or are not planning on visiting either of these two cities, I can offer you a gluten-free and healthier (aka slightly less indulgent) recipe to make at home! That doesn’t sound nearly as enticing does it?
Well even after trying the scones the CCB and The Drake, I still think these guys are delicious! Plus, myself and the rest of you gluten-avoiders out there can get in your scone fix every now and then. The buttery flavour is still there, but not quite as strong since I opted to use only a 1/4 cup in the recipe. I probably reversed my attempt to keep these healthy by slathering on at least a tablespoons worth after I had baked them, but it was totally worth it.
I woke up Sunday morning with orange and rosemary on my mind. I wish I could tell you why, but I have far too many weird cravings for which I have no explanation (i.e. pickles and peanut butter). My best guess is that with all of the fresh rosemary I had leftover from the Rosemary Cashew Bar Nuts, my subconscious wanted to use it all up before it went bad. Well regardless of the reasoning, the flavours worked! The rosemary didn’t end up being quite as pungent as I expected but it adds a nice undertone to the sweetness. These aren’t too sweet either. If you want more rosemary flavour or prefer a sweeter scone feel free to increase the amount of fresh rosemary (or don’t strain out the leaves) and increase the amount of maple syrup or coconut palm sugar. Personally, I loved them just the way they were!