Little Man's Third Birthday's Today and I'm Baking GF Scones for His Party!

My good friend Little Man, who happens to be turning three today is having a costumed tea party with scones, local strawberries, and whipped cream for his birthday.
There will be storytelling, he and I do a great rendition of The Three Billy Goats Gruff. 
As usual, in my community children's birthday parties are a mix of ages from babies, teens and betweens, to elders. It's been asked that we not bring presents, just ourselves and our stories and fun. 
I spend time with Little Man for a long afternoon every week while his parents run a Poetic Justice theatre troupe. We bake, cook, read, go for long walks to the beach, and of course drink tea, his favorite is cinnamon with stevia and milk. Pouring the milk himself is the highlight of the whole experience.
I offered to bake the scones for his mother to relieve some of the first-birthday-parties for-first-child stress.
I made the scones up into a mix with everything except the wet ingredients a couple of days ago and froze, with the help of my 14 year old apprentice Orion. I had him make me several extra batches, so I'll have some on hand for Sunday mornings. I'll walk the mile over to the party today with the mixes, and milk kefir--all ready to bake the hot scones for the party. I always get such a rave response from these scones, and the recipe has become a family heirloom at this point, so I'm so pleased to share them with you. 
​* Recipe was initially inspired by Marion Cunningham's 
Watch her with Julia Child 

Outstanding Oat Gluten-Free Milk Kefir Scones ​

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Scones that are light & buttery, with a hint of tang and sweet, redolant with lemon zest, as scones were meant to be.

​Makes 16 scones: two round loaves scored into eight triangular scones each

The Scones  (Made Quick and Easy in a Food Processor)
1 1/4 cups gluten-free oatmeal spun in food processor to a fine meal. 
2 cups my all purpose gluten free mix
1/3 cup whole cane minerals intact sugar ( I use rapunzal ) 
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon real salt
1 1/2 sticks cold unsalted butter cut into small pieces
 lemon zest from one whole lemon or orange
1 cup milk kefir or buttermilk

Preheat oven to 425F use middle oven rack
Line a cookie sheet with parchment paper
Mixing: Spin oatmeal fine, add all other dry ingredients, spin, add butter, pulse 8-9 times or until butter is the size of small peas, don't overwork. Empty FP bowl into a mixing bowl and add milk kefir if too dry add 1 tablespoon more kefir. Mix and then bring together with hands into two even sized balls.
Shaping: Flatten each ball into a round about 7 inches across, cut round into 8ths.
Baking: Bake scones for 12 minutes, until both the tops and bottoms are golden. Best served warm wrapped in a checkered cloth in a basket with strawberry jam.
With Love Enjoy!  



  

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