(Originally published on Buzz Aug 1)
After cooking outside on the Weber for lunch to keep the kitchen cool, I began thinking about gluten free scones and whether they could be done on the grill. Then it became an obsession. If you're looking for a short story, it was a complete success. Here's what I did.
First, the dough was made from Pamela's Baking and Pancake Mix. This is a must have for a gluten free household. You can find the recipe here http://www.pamelasproducts.com/recipe_frames.html, look under Breakfast & Lunch for Scones. We replace the currants with cinnamon chips. Next time we use the grill, I think we'll add dried apples.
Once the dough is made, and the grill is still hot (I wanted to wait until the fire was burning clean, so as not to get too much smoke), fold pieces of aluminum foil into triangular pans. Mine were about 6 inches on the longest side. I also did one 6 inch square pan that I then cut into two triangles with an additional piece of foil. Both types worked well. They don't need to be able to hold a liquid in, as the dough is pretty thick, but they do need to be able to hold the rising dough in. Don't fill them completely. Mine barely touch the sides when I filled the pans, but completely filled them when the scones were done.
I put them in the covered grill (a Weber charcoal grill), not directly over the coals and cooked them for about 15 minutes, turning them every five. Once they are done all the way through, I pulled them off the grill and let them sit for about five minutes. The aroma was fantastic, and made it hard to wait. But as Alton Brown would say, "your patience will be rewarded".
This will become a standard when we use the grill. I always hate to just let the coals die down. And will probably become a staple when we camp (those of you in the SCA near me, come by and ask for one).
Only one lasted long enough to get it's picture taken. It didn't last much longer.