Featured Recipe: Gluten-Free Chai Scones

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Enjoy this recipe for Gluten-Free Chai Scones from Chehalem Ridge Bed and Breakfast in Newberg, OR.

Innkeeper Kristen Fintel at Chehalem Ridge Bed and Breakfast graduated with honors from Western Culinary Institute, and uses her culinary skills to accommodate all manners of dietary restrictions at the inn.

Preparation time: 30 Minutes
Serves: 10

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, frozen and grated
• 1/4 cup milk
• 1/4 cup chai tea concentrate
• 1 large egg, lightly beaten
• 1 tablespoon butter, melted
• 1 tablespoon sugar

Steps:

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

By Emily Starbuck Crone