Something Warm from the Oven

Island Epicure


One of the best things about winter, January in particular, is that now it’s cool enough for heating up the kitchen by baking something. We’re through making gingerbread men and gingerbread houses. We can bake something that goes with a simple supper, but with a little ingenuity make it special.

Today’s recipe based is  on the Scone recipes in my book, Wholegrain and Gluten Free.  Serve them with a hot beef and or black bean stew, or rewarmed for breakfast.

Spicy Sorghum Cheese Scones – Gluten Free. Makes 12
Preheat oven to 400 degrees
2 cups sorghum flour
1 Tablespoon baking powder
1 teaspoon dried, crushed red hot chili peppers
½ teaspoon ground cumin
¼ pound grated cheddar cheese
¼ teaspoon salt
2 eggs
3 Tablespoons light olive oil
or olive oil or melted butter
1/3 cup yogurt or 3 Tablespoons milk

Sift dry ingredients into mixing bowl. Beat eggs, olive oil, and yogurt or milk. Work into dry ingredients. Let rest 5 minutes. Divide  in two. On a floured surface, form into 2  disks about 5 inches across . With a wide spatula, transfer each onto a greased or parchment-lined a baking sheet. Score for each disk for 6 wedges. Bake 15 minutes until golden brown on top. Present on a napkin lined plate or plates.
Gluten Free

Sorghum & Almond Meal Scones. Gluten Free. Makes 8
Preheat oven to 425 degrees
1 ½ cups sorghum flour
½ cup almond meal
2 teaspoons baking powder
½ teaspoon salt
¼ cup currants or raisins
1 egg
½ cup milk
4 Tablespoons butter, melted
1 Tablespoon honey

Sift dry ingredients. Stir in currants or raisins. Beat egg into milk. Stir into dry ingredients. Stir in melted butter and honey. Drop onto olive oil-lined baking sheet. Bake 12-15 minutes. Serve warm. . Eat with butter or jam if desired. Each scone yields 3.7 grams protein