
4 minute read
Flavor A seasonal scones recipe.
Gluten-Free Patisserie
Heather Hardcastle of Flour Craft Bakery shares a favorite recipe for seasonal scones.
WHETHER IT’S A pastry to counteract the cold, cupcakes in the office kitchen or the thematic cookies scattered around your friend’s December get-together, the holidays are synonymous with sweet, seasonal treats. And while desserts may always be tempting, they need not be overly indulgent, especially with Flour Craft Bakery in town. Flour Craft was originally conceptualized in 2010 as a farmers’ market mainstay, where gluten-intolerant chef Heather Hardcastle, who trained at the Culinary Institute of America in Napa Valley, sold her signature granola along with a selection of gluten-free treats. After a few successful years, a storefront seemed a logical next step. With the help of businessminded partner Rick Perko, San Anselmo’s gluten-free patisserie opened in 2013; it now offers muffins and morning pastries, custom cakes, savory breakfast and lunch options and much more — all without those pesky plant proteins. For the holidays, Hardcastle recommends the company’s seasonal scones, which toe the line between sweet and savory, work well at any holiday meal and make a welcome hostess gift. “We sell several seasonal flavors of scones at the bakery and they are a customer (and staff) favorite,” Hardcastle says. “Buttery, flaky, light — they’re everything a proper scone should be and trust me, no one will suspect they’re gluten-free.” flourcraftbakery.com CALIN VAN PARIS
RECIPE
Gluten-Free Currant, Orange and Rosemary Scones
YIELDS 16
Ingredients
3 cups brown rice flour ¾ cup sugar 1 ½ tablespoons baking powder 1 teaspoon salt ¾ teaspoon xanthan gum 6 ounces chilled butter, cubed 1 tablespoon orange zest 2 eggs 12 ounces cream (plus 2 tablespoons for brushing) ¼ cup currants, soaked and drained 1 tablespoon fresh rosemary, chopped 2 tablespoons candied orange peel, diced (optional) 2 tablespoons turbinado sugar
To Prepare
1 Preheat oven to 375°F. Line a sheet pan with parchment paper. 2 In a stand mixer fitted with the paddle attachment, mix dry ingredients until just combined. Add butter and orange zest and mix until the butter pieces are about the size of peas. Add eggs and mix on low speed until mixture resembles coarse meal. Add cream and mix until dough just starts to come together. Add currants, rosemary and candied orange peel (if using), and mix until just combined. 3 Divide dough into two equal-size rounds and wrap in plastic. Chill dough for at least 20 minutes. 4 When chilled, turn out dough onto work surface dusted with brown rice flour. 5 Pat each round into a circle, about 8-inch diameter by ½-inch thick. 6 Cut the rounds into eight triangles by first cutting each round in half, then cutting halves into quarters, then cutting each quarter in half again. 7 Arrange scones on a baking sheet with 2 inches of space between. Brush with reserved 2 tablespoons heavy cream and sprinkle with sanding sugar. 8 Bake for 20–25 minutes until lightly golden on edges and middle is just set. 9 Cool to room temperature before serving.

RICH TABLE California A bright, relaxed environment for savoring fresh ingredients grown only feet from the kitchen, creative and quirky cocktails and California wine. 199 Gough St, 415.355.9085, richtablesf.com s $$$ D
SPAGHETTI BROS.
American BIX and Fog City alums Erik Lowe and Aaron Toensing serve inventive American standards like St. Louis–style toasted raviolis and green chile-apple pie with a cheddar cheese crust. The chefs explore regional culinary traditions and translate them into a Northern Californian lexicon as evidenced by their playful menu and a Negroni-centered bar. 3213 Scott St, 415.939.2726, spaghettibrossf.com s $$$ C D
STATE BIRD
PROVISIONS American With a wide variety of choices, from fresh local seafood to spicy kimchi yuba to savory pancakes, not to mention a full range of poultry, this uncommon dim sum–style setup features a little bit of everything. 1529 Fillmore St, 415.795.1272, statebirdsf.com b $$ s D
THE PROGRESS
Californian The second restaurant venture from State Bird Provisions’ chef proprietors Stuart Brioza and Nicole Krasinski brings the same kind of innovation as their first. Popular dishes include shaved cauliflowerherbs and pig fries as well as a “treasure chest” of fermented sausage. The beverage list is also worth a look as general manager and wine director Jason Alexander has curated an expansive wine list and a number of craft cocktails. 1525 Fillmore St, 415.673.1294, theprogress-sf.com s $$$ LD
TOWN HALL American The exposed brick and warm, unconventional lighting turn Town Hall’s large space into an intimate yet elegant environment. With a more-than-adequate wine list and savory American classics like pork tenderloin with honey grits, a visit here should be on everyone’s list. 342 Howard St, 415.908.3900, townhallsf.com s $$$ ∞ C LD º
KEY TO SYMBOLS
s b $ $$ $$$ s ∞ C BLD BR º Full bar Wine and beer Inexpensive ($10 or less per entree) Moderate (up to $20) Expensive ($20 and over) Kid-friendly Outdoor seating Private party room Seating: Breakfast, lunch, dinner Brunch Happy hour
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