The other day I had an incredible urge to bake. Sometimes, if I have not cooked or baked in a week or so (and heating up frozen fish fillets or baking potatoes are not things I would consider to be “cooking”), I just have this urge to make something. Part of it stems from baking being a form of entertainment–I enjoy putzing around the kitchen. Also, I like creating something useful–everyone uses food.
I debated whether or not I wanted to bake something gluten-free. After having excluding gluten from my diet for over a month, I recently ate gluten-rich foods for a day and felt noticeably worse (rapid heart beat, headache, stomach bloat, etc). Also, this is the first time in my life I have had no skin rashes/eczema for so many consecutive days. What this boils down to is, I’m forsaking gluten completely.
So on one hand I wanted to make something gluten-free, since this is how I probably will bake from now on at home. On the other hand, I wanted to make something for my mom. My mom isn’t opposed to gluten-free bakery, but I wasn’t 100% sure I would be able to make a gluten-free baked good that would turn out correctly. (I need more GF baking under my belt).
In the end I made these glutenous treats. I have decided to name “Dirty Blonde Scookies”. “Wtf is that???” you may be asking yourself.
Well I was feeling inventive and decided to experiment by using my standard scone recipe as a jumping off point. I in turn created something halfway between a cookie and a scone (thus “scookie”). The “dirty blonde” comes in since I loaded them with butterscotch chips, semi-sweet chocolate chips, and pecans (sort of like things you would find in a blondie brownie plus the dark chocolate=dirty blonde).
I am happy to say my mom LOVED these and urged me to write what I did to make them before I forgot!
Here’s the recipe:
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 1/2 sticks of unsalted butter
- 1/4 cup packed brown sugar
- 1/3 cup skim milk
- 1 egg
- 1 bag of butterscotch chips (11.05 oz)
- 1/2 bag of semi-sweet chocolate chips (about 6oz)
- 6 oz of chopped pecan halves (roughly chopped)
- Preheat oven to 350 degrees F.
- Combine flour, baking powder, and salt until fully blended.
- Make sure the butter is cold. Cut butter into chunks and blend it into the dry mix using a pastry blender. You can also use two knives, a fork, or a food processor. Incorporate butter into the dry mix until it is crumbly.
- Blend in the brown sugar.
- In a separate bowl beat the egg and the milk together.
- Add the wet milk/egg mixture into the flour until the flour mixture is no longer dry.
- Add butterscotch chips, chocolate chips, and nuts.
- Flour a large cutting board or some other work surface. Flour your hands as well. Scoop dough out and form a large rectangle. (Sorry I can’t give specific measurements as I didn’t document this part). Rectangle should be about an inch or an inch and a quarter tall.
- Slice into squares/smaller rectangles.
- Place on ungreased baking sheet.
- Bake for 15-20 minutes (or until they start to get a bit brown and crusty on the outside).
Until my next post,
Madeline aka the Hopeful Hestia